Outlet Sous Chef

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

POSITION SUMMARY:

The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals.

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

• Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.

• Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.

• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.

• Maintains department objectives, standards, guidelines and budget to ensure proper management of department.

• Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.

• Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.

• Assists in developing menu changes to ensure variety and food quality.

• Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.

• Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis.

• Attend and participate in meetings, completing follow-up as assigned.

• Perform work regularly and predictably.

• Responsible for cleaning and sanitizing work and public spaces.

• Other duties as assigned.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

• Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery.

• Must successfully pass background check.

• Must successfully pass drug screening.

• Must be at least twenty-one (21) years of age.

• Must be able to work holidays and weekends, as well as flexible shifts.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food product, food preparation, etc.
• Standard safety and sanitation practices for food and beverage service.
• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.

• Communicate clearly and concisely, both orally and in writing.

• Be flexible to work varying shifts and time schedules as needed.

• Deliver programs which create a service level of excellence for internal and external guests.

• Communicate effectively with all levels of team members and outside contacts.

• Act professionally with a constantly changing internal and external environment.

• Monitor and control cash flow and security of assets.

• Link scheduling to customer flow.

• Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.

• Use all tools associated with the position including but not limited to knives, slicers and choppers.

• Review and comprehend recipes and other necessary documentation.

• Inspect quality of all food items.

PAY RANGE:

$47,500 - $64,200/Salary