Outlet Sous Chef - Youyu Noodle Bar

About the role

The incumbent is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. They coordinate with front-of-the-house staff to ensure effective coordination of service.

Responsibilities

• Create an atmosphere that induces guests to choose Hard Rock Casino Northern Indiana for gaming entertainment.
• Build and retain guest relations and act as a mentor to team members.
• Hire, train, motivate, evaluate, and supervise staff to ensure adequate guidance and resources.
• Establish and maintain training and development procedures to ensure superior guest service standards.
• Maintain department objectives, standards, guidelines, and budget to ensure proper management of department.
• Monitor food purchasing, staffing, food preparation, and food inventory to control costs and waste, ensuring adherence to the budget.
• Monitor and evaluate food preparation to ensure quality and consistency according to standards.
• Develop menu changes to ensure variety and food quality.
• Monitor and advise on storage of food items to ensure quality and compliance with health requirements.
• Operate, maintain, and oversee the operation of all kitchen equipment.
• Attend and participate in meetings, completing follow-up as assigned.
• Perform work regularly and predictably.
• Responsible for cleaning and sanitizing work and public spaces.

Requirements

• Minimum 8 years progressive food preparation experience, or a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.
• Must obtain and maintain all licenses/certifications per Federal, State, and Indiana Gaming Commission.
• Successfully pass background check.
• Successfully pass drug screening.
• At least 21 years of age.
• Able to work holidays and weekends, as well as flexible shifts.

Additional Requirements

• Licenses/Certifications: Must obtain and maintain all licenses/certifications per Federal, State, and Indiana Gaming Commission.
• Knowledge: Knowledge of pertinent federal, state, and local laws, codes, and regulations; standard safety and sanitation practices for food and beverage service; food, food product, food preparation, etc.; standard safety and sanitation practices for food and beverage service; how to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood; complete understanding of kitchen operations; demonstrated organizational skills, budgeting experience, and full understanding of financials.
• Ability: Ability to present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance; communicate clearly and concisely, both orally and in writing; be flexible to work varying shifts and time schedules as needed; deliver programs which create a service level of excellence for internal and external guests; communicate effectively with all levels of team members and outside contacts; act professionally with a constantly changing internal and external environment; monitor and control cash flow and security of assets; link scheduling to customer flow; observe and direct actions of subordinates; monitor all activity within the dining room and inspect and maintain areas for which responsible; use all tools associated with the position including but not limited to knives, slicers and choppers; review and comprehend recipes and other necessary documentation; inspect quality of all food items.