Sous Chef

JOB SUMMARY

The Sous Chef is responsible for the successful operation of all Food & Beverage - Back of House staff in the absence of the Executive Chef. The Sous Chef contributes to the success of the Food & Beverage department by directing and guiding the restaurant operations to ensure a positive guest experience while ensuring company profitability.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Successful management of all areas within Food & Beverage Back of House.
• Responsible for overseeing the efficient management of the kitchen stewards, line cooks, prep cooks, and lead cooks.
• Responsible for the development of Back of House Team Members, including conducting interviews, and participating in the selection, hiring, coaching, retention and termination process.
• Reviews staffing levels to maintain budgeted levels of employment, delegates’ authority, and assigns duties to all Back of House F&B Team Members, as necessary.
• Responsible for the enforcement of company policies, procedures, safety, and health regulations.
• Ensures food items are prepared according to company standards of quality and within specified time lines.
• Assists Executive Chef in monitoring food costs, ordering and maintaining overall cleanliness of the kitchen and equipment, overtime, staff motivation and training of new employees.
• Aids in establishing maintenance schedules in conjunction with manufacturer’s instructions for all kitchen equipment.
• Aids in the development of annual budgets and business plans and works with the F&B Team to achieve department and organizational results.
• Coplanates with staff to plan menu ideas and pricing.
• Maintains food storage, receiving, rotating, and stocking to ensure essential F.I.F.O. practices.
• Maintains a cooperative relationship with property management and vendors to ensure goals and expectations are achieved.

REQUIRED SKILLS AND ABILITIES

• Management abilities demonstrated in managing the F&B operation effectiveness.
• Maintaining interpersonal working relationships among all personnel and support departments.
• Willingness to assume overall responsibility relative to the performance of the department, work flexible hours and handle high pressure deadlines.
• Creative problem solving and resolution management.
• Sense of urgency to tasks and goals as directed.
• Oral and written communication skills.

EDUCATION AND EXPERIENCE

• Minimum five years of experience in Food & Beverage operations, including culinary, preferred.
• At least two years of managing personnel experience required.
• A valid food safety certification – i.e. ServSafe
• Able to obtain a valid Racing License and any applicable health certifications.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The noise level in the work environment is usually moderate to loud.
• The Team Member is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.