SOUS CHEF - DEEP CUT

Overview

Under the direction of the Executive Sous Chef, the Sous Chef is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

Location : US-CA-Mettler

Responsibilities

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place & check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately.
• Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
• Use correct techniques, procedures and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations.
• Maintain food cost to parameter given by the company.
• Check food cost on a daily basis and ensure continual awareness of monthly food cost.
• Develop and maintain high standards of hygiene within kitchens.
• Keep the outlet ahead of HACCP standards and ensure that all HACCP folders, forms, records and procedures are adhered to and updated at all times.
• Develop department members' knowledge and skills through education, training, coaching, corrective counseling, etc.
• Demonstrate a commitment to responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values.
• Ensure appropriate staffing levels to manage labor costs while maintaining outstanding guest service.
• Stay abreast of current trends and practices within the area of responsibility and communicate pertinent information to management and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards; comply with internal policies and procedures.

Qualifications

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.

Skills

Physical Demands

Employment type

Seniority level

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