Sous Chef, EDR (Full Time; Swing Shift) starting at $44,000/annually

Harrah’s Cherokee Valley River Casino & Hotel Position Description

POSITION TITLE:                                           Sous Chef

DEPARTMENT:                                                Food and Beverage (Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay)

GRADE/FLSA STATUS:                                  S15—Exempt

BADGE TYPE/COLOR:                                   Key--Blue

REPORTS TO:                                                  Kitchen Manager, Assistant Restaurant Manager 

SUPERVISES:                                                    Senior Cook, Cook, Food Material Handler, Food Runner, DR Steward, Steward, F&B Cashier and Dining Attendant

JOB SUMMARY:

Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values  
2. Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards
3. Responsible for requisitioning of food supplies
4. Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them
5. Perform daily checks to ensure the quality of the line set up
6. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
7. Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
8. Work all stations on the line to assist the cooks when busy or provide breaks
9. Operate a productive, sanitary, team oriented working environment within budgeted guidelines
10. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication
11. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures
12. Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
13. Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
14. Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
15. Conduct pre-shift meetings to communicate important information
16. Build relationships with customers
17. Provide the highest quality of service to customers and associates at all times
18. Prepare prep lists and production sheets
19. Understand local sanitation, health code laws, and weight and measures requirements
20. Ensure all required log-books and temperature logs, are maintained and verified
21. Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
22. Properly maintain and store company inventory including utensils, cookware, and machinery
23. Calibrate pH meters and thermometers
24. Protect all company assets in regard to waste, breakage, and theft
25. Complete end of shift logs in a timely and accurate manner
26. Ensure service recovery activities
27. Operate cash register
28. Adhere to internal control regulations in regard to variances
29. Responsible for, or actively participates in, the initiation of personnel actions including but not limited to, interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
30. Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
31. Ensure timely and accurate performance appraisals and accurate work history entries
32. Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale
33. Provide continuous positive coaching for development of employees and appropriate corrective action when necessary
34. Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
35. Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology
36. Abide by appearance standards
37. Complete daily shift checklist that is verified by leader before leaving
38. Perform any other duties as requested by shift leader

• Adhere to regulatory, departmental and company policies/procedures in an ethical manner

MINIMUM QUALIFICATIONS:

1. High school diploma or GED required
2. Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred
3. Two years culinary experience required
4. One years’ culinary supervisory experience required
5. ServSafe Certified
6. Must demonstrate the following essential knowledge and skills
7. Knowledge of food preparation and presentation
8. Neat, professional appearance with excellent personal hygiene
9. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook

 Ø Excellent interpersonal skills 

• Excellent leadership/motivational skills

1. Knowledge of sanitation standards and procedures
2. Able to attend to multiple priorities simultaneously
3. Problem-solving abilities
4. Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
5. Must be ableto quickly perform mathematical computations

PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:

1. Must be able to be on feet for 8-hour shift
2. Must be able to stoop, bend, reach, kneel, twist and grasp items push and pull while performing kitchen duties 
3. Must be able to have exposure to extreme heat or cold temperatures
4. Must be able to respond to visual and aural cues
5. Must be able to read, write, speak and understand English 
6. Must be physically mobile with reasonable accommodation
7. Must be able to handle high stress in the work environment and turn stress into high energy 
8. Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart
9. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibrations, crowds and air quality including secondhand smoke
10. Must be able to work a flexible schedule including weekends, evenings, and holidays

• This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Valley River Casino & Hotel Resort reserves the right to make changes in the above job description whenever necessary.       8.28.23