Sous Chef- Chop Block & Brew- Full Time (Harrah's AkChin Casino)

About the Role

Establishes leadership, direction, and accountability for all lead and line level employees in respective culinary areas.

Responsibilities

• Interview, train, and select employees for the department.
• Maintain consistency and quality for all food items in respective areas under the direction of the Executive Chef.
• Ensure menu development timelines are met.
• Direct and manage line level employees to achieve budgetary, food quality, and customer service expectations.
• Provide comprehensive training and exposure in expected areas of competence.
• Offer lead and line level support and coverage during vacations or staffing gaps.
• Conduct performance reviews in accordance with policies and procedures.
• Provide feedback, coaching, and development guidance as needed.
• Respond to and handle employee complaints (grievances) in a timely and efficient manner.
• Recommend or take appropriate disciplinary action in accordance with established policies and procedures.
• Plan, supervise, and monitor the work of team members in assigned area(s).
• Assist in ensuring schedules are complete based on forecast and allowable productivity standards.
• Ensure schedules are posted at the established time and are fair and consistent.
• Approve vacation requests, floater requests, and communicate information to appropriate team members.
• Ensure a daily sanitation checklist and temperature log report is completed for each area by direct reports.
• Conduct random health inspections and health card audits.
• Proactively instruct team members regarding safe food handling and sanitation.
• Spend 80% of the day on the floor and 20% on administrative duties.
• Meet with direct reports daily, twice quarterly, and conduct one-on-one meetings.
• Mentor, coach, and provide documentation on direct reports and staff according to CET Standard Operating Procedures.
• Complete and/or ensure the completion of 90-day and annual reviews in a timely manner.
• Ensure areas are aligned and adhering to CET Culinary Standard Operating Procedures.
• Educate and hold direct reports accountable to each standard.
• Ensure areas utilize CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams, and Daily Culinary Performance Measurement Reports.
• Review menus and seek approval from the Executive Chef.
• Conduct department interviews and select top talent for your department(s).
• Schedule and conduct educational seminars, classes, or workshops regularly to ensure the team is abreast of current trends and food styles.
• Monitor legal compliance with federal, state, and gaming laws.
• Write menus with the customer demographic in mind.
• Ensure measurement reports are done as described and all tools are updated and in proper order.
• Assist in training front of the house and heart of the house staff during new menu rollouts.
• Maintain a professional appearance and conduct at all times.
• Conduct daily Buzz sessions.
• Review, analyze, and make recommendations regarding wage increases, promotions, or demotions as needed.
• Ensure an attendance log is kept for each employee in the area of functional oversight.
• Ensure all overtime is anticipated and/or justified.
• Maintain a file of all Health Inspection Reports.
• Utilize property and CET training and development tools.
• Develop the team.
• Perform other duties as assigned.

Qualifications

• A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation, or equivalent years’ experience as a Professional Chef for a hotel, resort, or chain concept restaurant corporation is required.
• Experience must include room service, continental cuisine, high volume three-meal/coffee shop, steakhouse, and Italian.
• Strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood, and East Coast cuisines.
• Effective communication skills through written policy, memorandum, email, public speaking, and one-on-one interactions.
• Proficient in Microsoft Word, Excel (required), and AS/400 Stratton/Warren system (preferred).
• Established reputation as a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire, and elevate individual or team performance.
• Completion of Exploring Supervisor Opportunities (ESO) readiness activities is recommended for internal candidates.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Expert working knowledge and high proficiency in: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup, and Sauce Production; Dry, Moist, and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures.
• Ability to be on feet for twelve hours per day.
• Ability to withstand frequent changes in temperature.
• Physical ability to bend, stoop, reach, crouch, kneel, push, and pull.
• Ability to lift 70 pounds above or below shoulders.
• Ability to push or pull weights of 125 pounds on a cart.
• Tolerance for chemicals used in cleaning and sanitizing kitchen areas.
• Ability to work in an area containing secondhand smoke.
• Flexible schedule.
• Ability to maneuver to all areas of the kitchen and outlets.
• Visual acuity and manual dexterity to work with kitchen utensils and equipment.