Sous Chef

Job Summary:

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:

• Financial/Operations:
  • 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.
• Guest Service:
  • Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication.
  • Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.
• Human Resources:
  • Ensure team member engagement is maintained at a high level.
  • Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.
  • Provide ongoing direct and honest feedback to team members regarding individual performance.
  • Establishes operational guidelines for the recruitment and retention of outlet team members.

Requirements:

• 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 drivers and gaming 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.