What are the responsibilities and job description for the F&B Sous Chef position at SILVER REEF CASINO?
Summary: Works along side Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, maintaining food quality and providing outstanding guest dining experience.
Qualifications:
- Minimum five years experience in related culinary field.
- Must be able to read, write and understand English; bilingual ability is a plus.
- Math and computer skills.
- Knowledge of kitchen equipment and knife skills required.
- Must be knowledgeable and proficient in all reporting positions.
License Requirement(s):
- Class II Gaming License, Washington State Health Card (Serve Safe preferred)
Essential Job Functions:
- Monitors overtime, staff motivation.
- Oversee product consistency and make necessary modifications according to business needs.
- Monitors waste and over production, utilizes leftovers, ensures proper rotation and quality control.
- Trains new employees to help them achieve higher status.
- Monitor and enforce Company and departmental safety policies and Health Department standards.
- Responsible for various clerical duties regarding staff and kitchen operations, i.e., payroll, staff files, PTO, etc.
- Responsible for maintaining the overall cleanliness and equipment maintenance of their area.
- Oversee all kitchen related activities pertaining to the normal operation of the restaurant, menu and staff.
- Assumes responsibilities of Chef in their absence.
- Create new daily specials and soups.
- Coordinates service of food with room service.
- Work closely with Chef to achieve department goals.
- Performs all other duties as directed by Executive Chef or F&B Director
Physical/Mental Requirements:
- Constantly walking, standing, hearing, seeing and talking.
- Frequently smelling, tasting, eye/hand coordination and handling.
- Occasionally balancing, bending, reaching, twisting, sitting, holding, wrist motion, reading and stooping.
- Occasionally pushing and/or pulling up to a maximum of 120 lbs.; lifting and/or carrying up to a maximum of 55 lbs. alone.
- Must be able to do any requirements for the following jobs – Lead Cook, Cook, Pantry Person, and Pantry (Food Prep) Helper.
Working Conditions:
- Work is performed indoors in a climate-controlled environment with occasional hot and cold temperature changes.
- Close spaces while working with others.
- Moderate noise levels.
- Stand on tile, mats.
- Hazards: Knives, mechanical kitchen equipment.
