Job Description

 

Position:         Sous Chef
Department:  Food & Beverage
Reports to:     Executive Chef

Job Summary:  Responsible for the production, or actual preparation and cooking of food, along with continuously supervising the staff.

Duties and Responsibilities: (Specific areas of responsibility included but not limited to)

1. Working with fellow employees with consistent friendly service
2. Projecting a positive image through exceptional team effort.
3. Assisting the Chef with inventories and ordering.
4. Is responsible for the consistency of food production from the point of view portions, taste and presentation.
5. Independent in assuming the task; must be persistent; firm and confident; practical approach, individualistic in problem solving.
6. Ability to counsel employees and conduct performance reviews.
7. Able to follow all sanitation requirements.

Mandatory requirements:

1. Ability to read and write English legibly.
2. Is available to work any shift (day, swing or graveyard).
3. Ability to stoop, bend, walk, reach objects above shoulder height and use hands.
4. Is able to stand for extended periods of time (up to 4 hours at a time).
5. Ability to hear spoken communication and communicate orally.
6. Must have the ability to read, write and fill out any necessary paperwork.
7. Must be able to use scale and any necessary equipment.
8. Ability to use any food preparation equipment.
9. Can lift up to 50 lbs.
10. Must be able to work in a fast paced environment, may be stressful at times.
11. Ability to monitor business and react accordingly through communications with guest, management, and Food & Beverage employees.
12. Must possess a valid Food Handlers certificate.
13. Ability to obtain a valid gaming license.