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