Sous Chef

Description

Job Title: Sous Chef

HR Department: Restaurant-Kitchen-21201

HR Division: Administration-200

Job Code: 0350

Reports To: Food & Beverage Director

FLSA Status: Non-Exempt

Revised By: Human Resources/ Food and Beverage Director

Revised Date: 12/03/2018

Entry Level: No

Age Requirement: 21 and Over

JOB SUMMARY: 

Assists the Food & Beverage Director in planning Marketing events. Responsible for the efficient operation of the culinary department. Coordinates and participates in the activities of cook and other kitchen staff engaging in preparing and cooking foods in the Casino, restaurant, banquets, and other designated areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may bechanged, added to or deleted at the sole discretion of management:

•  Provides guidance and direction to the staff. Makes recommendations to the Food & Beverage Director regarding hiring, development and discipline of kitchen staff.
•  Interviews, hires and supervises all kitchen team members.
•  Supervises staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and size are as prescribed.
•  Ensures all performance reviews are completed and given to team members in the time frame required.
•  Routinely posts labor schedule based on budgeted and projected business volume.
•  Gives instructions to cooking personnel in the fine points of cooking. Assumes responsibility for the kitchen in the absence of the Food & Beverage Director.
•  Cooks and carves meats, prepares dishes, such as sauces, during rush meal periods and for banquets and other social functions.
•  Actively involved with the Food & Beverage Director in menu development, costing, procedures, documentation, and implementation.
•  Ensures a proper turnover of products in order to ensure the highest level of product freshness.
•  Contributes to the high moral and well being of personnel in one’s charge.
•  Provides constructive input to foster process improvement within the department.
•  Participates in all management meetings as requested.
•  Executes monthly inventory and usage for accounting and Food and Beverage Director
•  Maintains confidential information that is received in verbal, written, and electronic media. Limits access to information on a job-related, need-to-know basis.
•  Performs other duties as required.

COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

Analytical - Synthesizes complex or diverse information.

Attendance/Punctuality – Is consistently at work and on time.

Business Acumen - Understands business implications of decisions; Displays orientation to profitability;

Demonstrates knowledge of market and competition.

Communication – Must have exceptional people skills. Able to communicate effectively with any customer and employees at all levels.

Customer Service - Manages difficult or emotional customer situations

Delegation-Must be able to direct supervisory and front line staff in the course of their duties and delegate duties to specific individuals to ensure company standards are maintained at the highest levels in accordance with company policies and procedures.

Ethics – Treat people with respect; inspire the trust of others; work with integrity and ethically; uphold organizational values.

Interpersonal Skills - Maintains high level of confidentiality.

Managing People - Provides regular performance feedback.

Motivation - Must be self-motivating and able to motivate employees at all levels to achieve the company’s long and short term goals.

Oral Communication-Listen and get clarification; Respond well to questions.

Organizational Support - Follows policies and procedures.

Problem Solving - Identifies and resolves problems in a timely manner.

Professionalism - Follows through on commitments.

Quality - Demonstrates accuracy and thoroughness.

Safety and Security - Observes safety and security procedures; Uses equipment and materials properly.

Teamwork – Contribute to building a positive team spirit; Support everyone’s effort to succeed.

Technical Skills -In depth knowledge and skill and ability to shares expertise with others.

Written Communication - Writes clearly and informatively.

SUPERVISORY RESPONSIBILITIES 

Directly supervises all employees in the Kitchen. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Requirements

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Associates degree or equivalent from two-year college or technical school; and five (5) years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATH SKILLS

Ability to work with mathematical concepts such as discounts, interest, fractions, ratios, commissions, proportions, and percentages. Review and/or audit internal documents to ensure accuracy of purchases, revenue, and errors of transaction.

REASONING ABILITY

Ability to solve complex problems and deal with a variety of uncertain variables in situations where only limited standardization exists. Ability to interpret, communicate, and delegate instructions furnished in written, oral, diagram, or schedule form. Ability to quickly evaluate alternatives and suggest a plan of action as necessary.

COMPUTER SKILLS

To perform this job, successfully, an individual should have working knowledge of Microsoft Office Suite, Microsoft Outlook e-mail, internet, faxing, printing, copying, and Agilysys. Must type at a minimum of 25 words per minute.

CERTIFICATES, LICENSES, & REGISTRATIONS

The following trainings will be offered post-employment and are required within the training schedule timeframe: Title 31, ServSafe, RBS, sexual harassment prevention supervisory, sexual harassment prevention, preventing and managing computer related injuries, ladder safety, PPE, safety orientation for food service, safety orientation, electrical safety, incident investigation, workplace violence, back safety, drug and alcohol abuse for managers, hazard communications, bloodborne pathogens, cyber security, office safety and office ergonomics.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds within safety procedures. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Must be able to see and hear, or use prosthetics that will enable these senses to function adequately to assure that the requirements of this position can be fully met.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate; and limited exposure to cleaning chemicals.

Must be able to work under stressful situations. Drug and Alcohol free workplace.

Must be able to work in a smoke filled environment.