Sous Chef Banquets

Position Summary

Actively participate with staff to cook prepare dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks.

Job Title

Sous Chef Banquets

Department

Food & Beverage

Reports To

Manager Banquets

FLSA Designation

Exempt

License Type

Non-Gaming

Salary

70000 to 85000

Essential Job Functions

Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent high-quality product to guests

Coordinates and oversees kitchen staff in meal production preparation and presentation from kitchen to floor while maintaining quality and quantity control

Engages in preparationcooking for food items

Ensures proper staffing for maximum productivity and high standards of quality plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity

Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met

Ensures sanitation and safety programs are strictly adhered to

Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft

Works with Manager Specialty Room ChefManager Marketplace on inventories pricing cost controls requisitioning and issuing for food production

Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free

Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance repair and upkeep of the kitchen its equipment and other areas of the restaurant

Must stay abreast of all emergency protocols

Follow SOPs as set forth by Director Food & Beverage andor VP Food & Beverage

Assumes charge of kitchen in the absence of the Manager Specialty Room ChefManager Marketplace

Participates in interviewing and selecting candidates

Responsible for training cooks and other works in preparation cooking garnishing and presentation of food

Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed

Communicate on a consistent basis with all managers to keep them abreast of department activities

Responsible for practicing supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care dignity fairness and respect

Display and encourage teamwork in the department

Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image

Perform all other duties as assigned

Qualifications

Minimum of 3 to 4 years of culinary experience

Possess the ability to work hands-on in any kitchen environment including those involving a three-meal period and high-volume production

Majority of the production will be frying sautéing griddling carving broiling and steaming all meats fish vegetables and poultry

May include cold salads sandwiches cold displays salad dressings slicing deli meats and cheese for guest services according to Rivers Casino standards and specifications

Ability to communicate effectively with guests Team Members and management in both written and verbal form

Ability to operate kitchen equipment

Requires reading and math skill for recipes and measurements

Ability to read write speak and understand basic English in order to read recipes and communicate with other Team Members

Ability to handle high pace production

Must be able to positively accept constructive criticism and be willing to continuously improve

Ability to manage time effectively with minimum supervision

Working Conditions

Must be able to lift up to 25 lbs frequently and 50 lbs occasionally

Visual range must include near and far distances

Auditory range must include immediate environment

Must be able to move about property and kitchen areas easily

Dexterity to use knives and other hand-held instruments as well as food preparation equipment required

Regularly required to stoop or kneel and stand for long period of time

Must be able to coordinate multiple tasks at once

Must be able to work in extreme hot and cold temperatures

Must be able to handle high stress in the work environment and turn stress into high energy

Must wear appropriate personal protective equipment PPE uniform and non-skid shoes