Sous Chef- Asian Restaurant

3 months ago

Danville, United States Caesars Entertainment Full time

ESSENTIAL JOB FUNCTIONS:  

Responsible for interviewing, training, and selecting employees for the department.  Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas.  Ensures menu development timelines are met. Directs and manages leads and line level employees to achieve budgetary, food quality and customer service expectations. Ensures comprehensive training and exposure in the expected areas of competency. Provides Lead and Line level support and coverage during vacations or staffing gaps. Conducts Performance Reviews in accordance with policies and procedures. Provides feedback; coaching and development guidance as needed. Responds to and handles employee complaints (grievances) in a timely and efficient manner. Recommends or takes appropriate action when administering disciplinary processes in accordance with established policies and procedures. Responsible for planning, supervising, and monitoring the work of the team members in assigned area(s). Assists in ensuring schedules are complete based on a forecast and allowable productivity standard. Ensure schedules are posted at the established time and are fair and consistent.  Approves vacation requests, floater requests and communicates information to appropriate team members.  Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.  Conducts random health inspections and health card audit.  Proactively instructs team members regarding safe food handling and sanitation. Responsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures.  Ensures their areas are in alignment and adhering to CET Culinary Standard Operating Procedures.  Must educate and hold direct reports accountable to each standard.  Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports. Must review menus and seek approval from the Executive Chef.  Responsible for conducting department interviews and selecting top talent for your department(s).

EDUCATION AND/OR EXPERIENCE:  

A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years’ experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is preferred.  Must have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines

QUALIFICATIONS:

Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must be able to obtain a required Virginia Lottery Non-Gaming License. Must know proper cooking temperatures, holding temperatures and sanitation practices to ensure safe food handling and safe food products to our guests. Possesses knowledge of all kitchen equipment including break down, set-up and sanitation. Must be able to work a flexible schedule to include nights, holidays and weekends.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

Must be able to lift up to 50 lbs. above and below shoulder level and carry objects weighing up to 50 lbs. Position requires 30% standing, 70% walking. Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead. Must be able to respond to touch, speech, smell, aural and visual cues. Must be able to work in an area containing secondary smoke. Must possess coordination and dexterity to use kitchen utensils. Must be able to tolerate industry standard cleaning/sanitizing chemicals. Must be able to work in a fast-paced environment involving constant internal and external customer contact.

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