Brick'D Sous Chef

Responsibilities

• Creates an atmosphere that induces guests to make Hard Rock Cincinnati 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 in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Supervises all Hard Rock Cincinnati food outlets, and kitchen personnel.
• Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.
• Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
• Procures food supplies and kitchen equipment from approved suppliers as needed, and approve the quality of foods received.
• Responsible for storage of food items to ensure quality of food and compliance with health requirements.
• Actively involved with purchasing department to ensure high quality of food products.
• Consults with catering sales manager and clients to create, adapt, and tailor special menu.
• Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit.
• Maintains budgetary guidelines for food cost, labor cost and miscellaneous costs.
• Attends and participates in meetings, completing follow-up as assigned.
• Performs work regularly and predictably.

Qualifications

• This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent.
• Previous supervisory experience required and 5 years’ experience as Sous Chef in a 4 star or 5 star establishment with sizeable conference and banqueting facilities.