Sous Chef

POSITION SUMMARY
The Sous Chef is responsible for the direct supervision and day-to-day operations of the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. He/She will lead the department in providing an Exciting environment and World Class Service by delivering Old-World Hospitality and Charm. The Sous Chef will monitor food and labor budget for the department, as well as ensure and maintain the highest professional food quality and sanitation standards.

GENERAL ACCOUNTABILITIES
The following statements are intended as general illustrations of the work in this class and are not all- inclusive: 

• Assist in hiring, motivating, training, coaching, mentoring, and directing Team Members to accomplish established department objectives – Consistency, Quality and Sense of Urgency.   
• Assist in reviewing activities in the culinary department in order to gauge and improve staffing levels, working conditions and other matters which influence quality guest service and profitability.  
• Ensure Team Members deliver Old-World Hospitality and deliver Excitement, as well as live the company core values.  
• Enforce department standards, guidelines and objectives and maintains other administrative processes to ensure proper planning and efficient operation of assigned areas. 
• Responsible for enhancing the food product that is presented to guests. Recommends changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product.  
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. 
• Ensure operation is following the Safe Food Handling and OSHA practices. 
• Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing facilities team in the details of their work. 
• Review guest complaints/concerns and take appropriate action. 
• Plan and conduct staff meetings. Attend other related meetings to obtain and disseminate pertinent information. 
• Adhere to the 5S Principles of ensuring that items are Sorted, Set in order, Systematically cleaned, Standardize and Sustained. 
• Conduct him/her in a gracious, kind and warm manner that creates a sense of fondness, as well as professional, courteous and responsive manner, which reflects positively on the company and its core values. 
• Participate on property Safety Committee. 
• Update Daily Management Systems board to include daily lineup, order guides, prep lists, line checks, perpetual inventories. 
• Performs other duties as may be assigned by department and/or company management.

WORKING CONDITIONS
Must have ability to:

• Accurately calculate figures and amounts and perform mathematical functions applicable to business needs.
• Define problems, collect data, establish facts and draw valid conclusions. 
• Interpret a variety of technical and mathematical formulas. 
• Interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.
• Effectively communicate with all levels of Team Members as well as outside contacts.
• Resolve problems and conflicts in a diplomatic and tactful manner. 
• Demonstrate leadership and fairness in dealing with guests and Team Members; and, possess the ability to instill a sense of pride and personal responsibility in staff.  
• Be flexible to work all shifts including holidays, nights, weekend hours and overtime as business needs dictate. 
• Be physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces

JOB QUALIFICATIONS
Must be a minimum of 18 years of age. Expert knowledge of safe food preparation techniques and methods. Extensive knowledge of menu development, cost and wage control. Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation.  A minimum 2 years in a Sous Chef or culinary leadership role, with progressive supervisory/managerial experience is required. Excellent communication skills both written and oral.  High school or equivalent required, formal culinary training or schooling preferred. Ability to read, analyze, interpret and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; write reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests and the general public. Working knowledge of Excel and Word required. Attention to detail and accuracy. Previous customer service experience preferred. Maintain confidential information.

COMPLIANCE RESPONSIBILITIES
In addition to the other duties described herein, each and every Team Member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the casino.
• Obtain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department. 
• Have knowledge of the Property’s programs to address problem gambling.
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls.
• Take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.
• Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of.   

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