SOUS CHEF - ARENA POKER ROOM | TSR

About the role

Responsible for assisting the Restaurant Chef or Chef de Cuisine for all kitchen functions ranging from inventory, and ordering of product, to food preparation and plate presentation. Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. Assists the Restaurant Chef, Banquet Chef or Chef de Cuisine to ensure that all products needed for the daily menu are available.

Responsibilities

• Provides supervision and support to all kitchen personnel.
• Ensures that all food served is prepared properly and meets set quality standards.
• Fulfills supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Is, at all times, appropriately groomed and wears the uniform provided.
• Ensures that all kitchen preparation work is completed by the specified time.
• Assumes full management responsibility for the kitchen in the Restaurant Chef’s absence.
• Prepares special orders when requested.
• Spot-checks food preparation procedures for quality and accuracy.
• Directs and instructs kitchen staff in their individual tasks.
• Corrects improperly prepared items as needed.
• Ensures that all equipment in the kitchen is properly maintained and in working order.
• Coordinates with support departments for acquisition of needed goods and services.
• Works to maintain food costs within set operating budgetary constraints.
• Ensures that supply stock is maintained at par levels.
• Assists in the preparation and production of all foods.
• Inspects entire kitchen area for cleanliness.
• Maintains accurate recipe books.
• Affirms menu development and assists Chef in menu changes.
• Extensive knowledge in classical sauce and stock making.
• Extensive meat, fish, poultry and game cutting experience.

Qualifications

• HS/GED required; minimum five (5) years cooking experience in a high volume dining establishment with two (2) years in a supervisory role; and/or an equivalent combination of related experience and formal culinary education or training.
• Minimum of three (3) years’ experience in a supervisory role in a fine dining/high-volume establishment.
• At least five (5) years a la carte cooking experience in an upscale dining establishment.
• Has demonstrated experience utilizing “local’ product.
• Has demonstrated experience executing a chef’s table special menu in the Chef’s absence.
• Has experience with food and wine pairings and can execute a wine dinner in chef’s absence.
• Has Experience in menu development and assists Chef in menu changes.
• Extensive knowledge in classical sauce and stock making.
• Extensive meat, fish, poultry and game cutting experience.

Skills

• Good PC skills and a working knowledge Microsoft Office applications, timekeeping/payroll systems (Kronos preferred) and inventory/purchasing systems (SWS preferred).
• Strong interpersonal and communications skills.
• Strong ability to manage multiple tasks and priorities.

Benefits

Not specified.

Pay

Not specified.

Schedule

Varied.