Sous Chef

Supervisory Responsibilities:

Direct supervision of line cooks

Duties/Responsibilities:

Possesses complete knowledge of all procedures related to all kitchens across property. Coordinates training of all team members in the proper performance of all job duties. Ensures that all guests are treated in a prompt, professional and courteous manner. Is responsible for the direct supervision of all kitchen team members during an assigned shift. Ensures that all cooks perform their duties as required and in accordance with established company guidelines. Responsible for ensuring the highest standard of quality in all areas of food preparation. Orders and prepares proper levels of food and ensures that all items are properly rotated. Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required. Assigns duties to cooks as necessary. Assists the Banquet Chef with the overall supervision and administration of the department, making personnel recommendations as requested. Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product. Upholds standards by setting examples with appearance and work ethic. Works to ensure a clean and sanitary kitchen at all times. Handles any guest’s complaints or problems in a prompt and courteous manner. Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur. Ensures thorough communication between shifts. Works with front of the house supervisors to ensure proper communication to our back line supervisors. Communicates any problems or concerns to the Assistant Executive Chef and/or Room Chef. Ensures that temperatures of all products and storage areas are checked as required. Understands that this is a 24-hour responsibility and is accessible at all times. Sets high standards by complying with all departmental rules, policies, and procedures. Ensures that all Team Members are treated in a fair and consistent manner. Performs any other duties as specified or assigned by the Executive Chef, VP or any member of Executive Management All other duties as assigned

Minimum Education and Experience Requirements:

High School diploma 5 years Kitchen supervisory experience

Certifications, Licenses, and/or Registrations:

Serve Safe certification Gaming license/registration as required by jurisdiction(s).

Knowledge, Skills, and Abilities: Greets all guests with a smile

Must possess outstanding interpersonal communications skills to effectively interface with guests and team members. Possesses ability to work under pressure. Prior experience is required as well as a proven track record demonstrating sound judgment. Must also possess a cooperative, helpful and friendly nature, and present a neat, clean, well- groomed appearance. Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment Extensive knowledge of the preparation of all food items. Must purchase and maintain tools necessary for the job. Must be able to use a computer to enter requisitions and timekeeping. Must be able to understand and communicate Material Data Safety Sheets to all team members. Ability to communicate with Team members and guests Ability to be a TEAM player Ability to successfully fulfill the pre-employment process Ability to work flexible shifts and days of the week including holidays Ability to obtain and maintain all necessary licensing

Physical Requirements:

Prolonged periods of standing and bending Must be able to lift up to 25 pounds at times.  Ability to work flexible shifts and days of the week, including holidays.

---