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Banquets Operations Sous Chef

2 months ago

Saint Charles, Missouri, United States Boyd Gaming Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at Ameristar Casino Resort Spa St. Charles. As a key member of our culinary team, you will be responsible for providing direct and general supervision to our culinary staff in assigned shifts to ensure quality food preparation and guest satisfaction.

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 our company standards.
  • Staff Management: Staff, schedule, evaluate, train, develop and monitor culinary team; including initiatives with Ecosure, on-boarding, etc.
  • Department Objectives: 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.
  • Food Safety and Quality: Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
  • Equipment Maintenance: Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries.
  • Recipe Development: Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book.
  • Health and Safety: 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.
  • Policies and Procedures: Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
  • Scheduling: Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks.
  • Communication: 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.
Guest Service
  • Table Touches: 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.
  • Server and Culinary Pre-Shifts: Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.
Human Resources
  • Team Member Engagement: Ensure team member engagement is maintained at a high level.
  • Team Member Relations: Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.
  • Performance Feedback: Provide ongoing direct and honest feedback to team members regarding individual performance.
  • Operational Guidelines: Establishes operational guidelines for the recruitment and retention of outlet team members.