SOUS CHEF - BANQUETS

Overview

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 Northern Indiana food service goals.

Responsibilities

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.

Non-essential Functions

Qualifications

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) :

Knowledge Of

Ability To

Additional Details

The above information on this description has been designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of team members assigned to this job. The Team Member understands that employment with the Company is at-will and that no express and / or implied contract of employment exists unless it is in writing and signed by the Department Head. The Team Member further understands that conditions may require the Company to modify this Job Description and that the Company reserves the right to exercise its discretion to make such changes.

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