Sous Chef - Pocola Casino

Full-Time Sous Chef- Pocola Casino

Pay: $24.00

Days and Shift: Varies

Job Purpose or Objective(s): The Sous Chef is responsible for overseeing the kitchen staff, managing the day to day physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost and acting on behalf of the Executive Chef in their absence.

Primary Tasks: Manage daily activities of cooks and other culinary workers to ensure all food served is monitored for recipe accuracy, taste and visual appeal while promoting our high service culture through actions and positive attitude.

• Control the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards.
• Establish, update and ensure full compliance with departmental Internal Controls, policies, procedures and regulations.
• Maintain a safe, sanitary and organized work environment. Enforcing all hygiene & sanitation regulations.
• Manage the training of all new culinary associates and ensure all standards are followed.
• Participate in the development of all culinary staff.
• Participate in self development process by attending any culinary or leadership classes, seminars, and internal trainings available.
• Monitor inventory and requisitions to maintain adequate supplies of food, cleaning supplies, and other food preparation supplies.
• Resolve conflict situations with associates, customers or in-house situations as they arise.
• Other duties as assigned by management.

Required Education, Skills and Experience:

MINIMUM

• High School Diploma or GED and
• Degree in Culinary Arts, Food Management or equivalent work experience.
• Ability to handle multiple tasks and deploy available resources effectively.

• Good interpersonal, customer service and communication skills.
• Strong verbal and written communication skills to positively communicate and instruct team members.
• ServSafe Certification
• Basic math and computer skills.
• Two (2) or more years full service high volume Sous Chef/ Kitchen Management experienceTARGET

• Degree in Culinary Arts, Food Management or equivalency
• Ability to handle multiple tasks and deploy available resources effectively.
• Good interpersonal, customer service and communication skills.
• Strong verbal and written communication skills to positively communicate and instruct team members.
• ServSafe Certification
• Basic math and computer skills.
• Culinary Management experience in a high volume fine dining food service restaurant

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Pay rate:

• Yearly pay

Shift:

• 8 hour shift

Work setting:

• Casual dining restaurant

Application Question(s):

• How many years of kitchen management experience do you have?

Experience:

• Culinary: 4 years (Required)

Work Location: In person