Sous Chef-F&B
Position Summary
The basic function of the Sous Chef is to oversee all culinary-related aspects of the Steak and Lobster House, and coordinate overall efforts with all staff to run a successful and profitable food and beverage department. The Sous Chef will also maintain supervisory responsibilities within the Steak & Lobster House and coordinate efforts with the Chef for consistent food and quality. The Sous Chef will report directly to the Food and Beverage Director.
The Sous Chef will be responsible for direct kitchen supervision, staff training, assist with the hiring of kitchen staff, dissemination of casino information, product and quality control, ordering and inventory, oversee menu pricing & planning, recipe design, food costing to ensure profitability, train and oversee daily cleaning and equipment maintenance. The Sous Chef will oversee ordering of supplies, oversee the receipt of product and ensure quality control, at times be available to meet with vendors. This person will be responsible for troubleshooting concerns that arise in the outlet.
Additionally, the Sous Chef will coordinate efforts with the Food and Beverage Manager for menu planning and pricing of banquet & special events designated from the kitchen. This position may directly assist the client, and personally ensure each event is a success.
Qualifications & Requirements
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Gaming
- Must be at least 21 years of age
Experience
- Culinary Arts degree preferred
Skill, Knowledge, and Abilities
- Exceptional customer service skills
- Able to communicate with the public effectively
- Able to communicate effectively to a variety of audiences
- Must be available to and willing to work all shifts required
- Must adhere to and enforce all guidelines and policies established in the Employee Handbook
- Superior judgment, responsible and able to deal well with others
- Problem Solving-must be able to identify and resolve problems in a timely manner
- Must be able to utilize time efficiently and independently
- Must have strong oral and written communication skills
- Must demonstrate accuracy and thoroughness and monitor own work to ensure quality
- Must be able to adapt to change in a positive manner and deal with frequent change, delays, or unexpected deadlines
- Must be dependable, able to follow instruction, and respond well to feedback
- Able to provide and support a vision and direction
- Able to communicate in Spanish, preferred
Compensation/Benefits
- Eligible for company group benefits 1st day of the month following 60 days of employment
Job Types: Part-time, Full-time
Pay: $21.00 - $25.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Shift:
Experience:
- Culinary experience: 1 year (Preferred)
- Cooking: 1 year (Preferred)
Work Location: In person
