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Sous Chef
2 months ago
The Sous Chef - Banquets Operations Manager is responsible for providing direct and general supervision to the culinary team in the assigned shift to ensure quality food preparation and guest satisfaction while supporting the company's vision, mission, and values.
Key Responsibilities:
Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company's standards.
Staff, schedule, evaluate, train, develop and monitor culinary team; including initiatives with Ecosure, on-boarding, etc.
Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc.
Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries.
Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book.
Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems.
Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks.
Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas.
Requirements:
Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience.
Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.
Computer literacy to include Excel Spreadsheet and Word experience.
Additional Requirements:
Possession of, and ability to obtain and maintain a valid driver's license within assigned state of employment and other jurisdictions.
Must successfully pass background check.
Must successfully pass an alcohol and drug screening.
Must be 21 years of age.
About Boyd Gaming:
Boyd Gaming Corporation has been successful in gaming jurisdictions in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. We, as members of Boyd Gaming Corporation, operate with only the highest degree of integrity, and rely on the competence and friendliness of each person in our organization to provide entertainment and service to satisfy our customers' wants. Through teamwork, we strive to maximize shareholder value, to be among the leading companies in our industry and to provide opportunities for all while we support and enhance our communities.
