What are the responsibilities and job description for the Sous Chef position at Downstream Casino Resort?
ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES :
Maintain a consistent elevated level of food quality and guest service, maintaining food, labor, and other expenses at budgeted levels.
Maintain cleanliness of all back of the house areas
Keep equipment in proper working order.
Complete financial analysis and reports as assigned.
Develop and maintain a positive work environment throughout the back of the steakhouse kitchen areas.
Communicate and work closely with front of the house management to ensure a quality employee-guest experience.
Provide adequate training and tools for employees so they may effectively perform necessary job duties.
Meet the attendance guidelines of the job and adhere to departmental and company policies.
Adheres to regulatory, departmental, and company policies in an ethical manner.
Outstanding example of and a credit to Downstream Casino Resort
Provides exceptional customer service to all patrons and communicates in a pleasant, friendly, and professional manner always. Maintains a professional work environment with supervisors and staff.
Attends all necessary training meetings.
Interview, hire, train, coach team members, planning, scheduling, assigning, and directing work, appraising performance, counseling, addressing complaints and resolving problems.
Assist in other projects, as directed.
Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule.
QUALIFICATIONS / REQUIREMENTS
The requirements listed below are representative of the knowledge, skill, and / or ability required. To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily.
Must be at least 21 years old or older upon employment.
High School Graduate with two-year Culinary Arts School or equivalent technical training in Food & Beverage
Five years of restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant environment
Knowledge of food and labor costs
Budget and P&L knowledge and experience
Proven performance in implementing and maintaining food production operational standards.
Familiarity with MS Word, Excel, and Outlook is a plus.
Team Player
Must present a well-groomed and professional appearance.
Must possess excellent communication skills.
Must be able to read, write, speak, and understand English. Must be able to respond to visual and oral cues.
Ability to write routine correspondence and to speak effectively to the public, employees, and customers.
Must be able to deal effectively and interact well with customers and employees.
Must have the ability to resolve problems / conflicts in a diplomatic and tactful manner.
Must be able to be approved for and maintain a valid gaming license.
Work nights, weekends and holidays as required.
Employment is contingent upon a favorable outcome of a background investigation and drug screening.
