Sous Chef- Full Time- Copper Cactus Grill (Harrah's Ak-Chin Casino)

Job Summary

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

Responsibilities

• Interviews, trains, and selects employees for the department
• Maintains consistency and quality for all food items in respective areas
• Directs and manages line level employees to achieve budgetary, food quality and customer service expectations
• Ensures comprehensive training and exposure in the expected areas of competence
• Supports and covers Lead and Line level employees during vacations or staffing gaps
• Conducts Performance Reviews in accordance with policies and procedures
• Provides feedback; coaching and development guidance as needed
• Responds to and handles employee complaints (grievances) in a timely and efficient manner
• Administers disciplinary processes in accordance with established policies and procedures
• Planner, supervisor and monitor the work of the team members in assigned area(s)
• Ensures schedules are complete based on a forecast and allowable productivity standards
• Ensures schedules are posted at the established time and are fair and consistent
• Approves vacation requests, floater requests and communicates information to appropriate team members
• Completes and/or ensures the completion of 90 day and annual reviews in a timely manner
• Ensures areas are aligned and adhering to CET Culinary Standard Operating Procedures
• Reviews menus and seeks approval from the Executive Chef
• Conducts department interviews and selects top talent for your department(s)
• Schedules and conducts educational seminars, classes or workshops
• Monitors legal compliance with federal, state and gaming laws
• Ensures menus are written with the customer demographic in mind
• Ensures measurement reports are done as described and all tools are updated and in proper order
• Trains front of the house and heart of the house staff during new menu rollouts
• Ensures a professional appearance and conducts themselves as a professional
• Conducts daily Buzz sessions
• Reviews, analyzes and makes recommendations with respect to wage increases, promotions, or demotions as needed
• Keeps an attendance log for each employee in his or her area of functional oversight
• Anticipates and justifies all overtime
• Maintains a file of all Health Inspection Reports
• Develops the team
• Other duties as assigned

Qualifications

• A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the 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, E-mail and verbally communicate through public speaking and one on one
• Proficiency in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred)
• Dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance
• Expert working knowledge and proficiency in the following: 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
• On feet twelve hours per day
• Frequent changes in temperature
• Bend, stoop, reach, crouch, kneel, push and pull
• Tolerate chemicals for cleaning and sanitizing kitchen areas
• Work in an area which contains secondhand smoke
• Maintain flexibility with schedule
• Maintain visual acuity and manual dexterity to work with kitchen utensils and equipment