Sous Chef Unrefined

Summary

Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food while managing the day to day operations in the kitchen.

Engagement Expectations

We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction we display three behaviors

Smile display energy and open body language.

Proactively greet team members and guests initiating interaction to provide service.

Always use a positive parting remark to end the conversation.

Essential Job Functions

Observes and directs workers engaged in preparing portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are consistent in food quality and presentation.

Gives instructions to cooking personnel in fine points of cooking.

Coordinates training of all team members in the proper performance of all job duties.

Ensures that all guests are treated in a prompt professional and courteous manner.

Responsible for ensuring the highest standard of quality in all areas of food preparation.

Orders and prepares proper levels of food and ensures that all items are properly rotated.

Maintains a thorough knowledge of all aspects of food preparation including gourmet dishes sauces and prepares when required.

Works to ensure a clean and sanitary kitchen at all times.

Handles any guests complaints or problems in a prompt and courteous manner.

Maintains a constant awareness of safety and accident prevention performing all job duties in the safest possible manner and immediately notifying the supervisor and completing an accident report if a personal accident does occur.

Ensures thorough communication between shifts.

Cooks and prepares dishes during rush periods.

Assumes responsibility for kitchen in absence of Restaurant Chef.

Follows food safety standards in all aspects of food preparation.

Ensures compliance with all regulatory controls both internal and external including but not limited to state and federal laws and the Pennsylvania Gaming Control Board regulations.

Hires trains and manages staff is accordance with organizational and departmental policies and programs.

Performs all other duties as assigned.

Qualifications

Must be 18 years of age or older.

Culinary degree or certificate from college or technical school

Three or more years related experience or equivalent combination and experience.

Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.

Possesses ability to work under pressure.

Prior experience is required as well as a proven track record demonstrating sound judgment.

Must obtain and retain the required Pennsylvania Gaming Control Board license.

Must be able to work flexible shifts weekends and holidays.

Physical and Mental Demands

Regularly required to see talk or hear stand use hands to finger handle or feel reach with hands and arms.

Frequently required to walk stoop kneel or crouch.

Must occasionally lift andor move up to 25 pounds.

Able to interact with others while maintaining a positive and courteous demeanor under frequently fast paced work conditions.

Ability to work in a noisy and smoky environment