Welcome page Returning Candidate? Log back in! ID 2025-9483 Division Food and Beverage Departments Employee Type Full-Time Non-Exempt City Philadelphia

Why We Need Your Talents

 

The Sous Chef is responsible for the supervision and coordination of activities in preparing and cooking foods.

 

Where You'll Make an Impact

Develops and manages the food cost according to the budget.Implement programs and processes to reduce and control loss time injuries.Manages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino.Developing staff, to include training, interviewing for hires, conducting disciplinary counseling and conducting performance evaluations.Cooks, carves meat, portion control, prepares new dishes, sauces and garnish.Review all kitchen activities, processes and promotional ideas with the Executive Chef.Monitor and adjust performance to local competition.Meet with departmental directors and managers as necessary.Other duties as assigned.

Skills You'll Need to Succeed

Ability to analyze and interpret restaurant operational results.Ability to solve complex problems.Knowledge of sanitation laws and health regulations and applicable OSHA regulations.Ability to perform assigned duties under pressure.A variety of task and deadlines requires irregular work schedule.Ability to perform in an interruptive office environment.Accuracy in completing assigned duties in a timely manner.

A Few Must Haves

Five to seven years’ experience in restaurant management and supervision.A 4-year degree in related fields or equivalent work experience.Must be able to comply with all state gaming regulations, which may include obtaining a license and an Alcohol Beverage Control card as well as any applicable health certificates.

Physical Requirements

Ability to work long hours.Ability to stand for long periods of times without sitting or leaning.Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.Ability to work around variable temperatures.