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Sous Chef

4 months ago

Lincoln, Nebraska, United States Bally's Twin River Lincoln Full time
QualificationsMinimum 5 years in the culinary field
Previous kitchen supervisory or management experience preferred
Must have a thorough knowledge of health codes and food safety practices
Appropriate knife skills required
Food Safety Manager Certification preferred
License Requirements Must secure appropriate gaming licenses for all TRMG properties Essential Job FunctionsDaily preparation of all menu or BEO items and specials
General monitoring and up-keep of all kitchen equipment
Organization and rotation of walk-ins, storerooms, and storage areas
Accountable for all budgeted numbers to include food and labor costs
Able to work all stations
Monitor waste and overproduction
Monitor and enforce company safety policies
May assist the Head and/or Executive Chef in menu engineering or new product development
Assume responsibility of the department in the Head Chefs absence
Physical/Mental RequirementsFluency in English is necessary, knowledge or understanding of Spanish is helpful
Constantly plan, follow directions, read, write, use math, discriminate colors, work at various tempos or work rapidly, make decisions, concentrate, remember, attention to and observe details, use of personal computer
Constantly use mental alertness to achieve high level of accuracy in completing tasks
Required to stand for several hours at a time
May frequently lift up to 55 pounds up to a distance of 300 feet
Working ConditionsMay be exposed to noise, smoke, and odors
Environment may be hot, cold, wet, humid or loud for long periods of time
Working with others and independently
Source: Hospitality Online