Sous Chef-Sportsbar-Full Time (Harrah's Ak-Chin Casino)

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
• Provides Lead and Line level support and coverage 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
• Plans, supervises, and monitors the work of the team members in assigned area(s)
• Aids in ensuring 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
• Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports
• Conducts random health inspections and health card audits
• Proactively instructs team members regarding safe food handling and sanitation
• Spends 80% of the day on the floor and 20% on administrative duties
• Spend time seeing direct reports daily, meeting twice a quarter with direct reports and conducting one-on-one meetings
• Mentors, coaches and, if necessary, provides documentation on direct reports and staff according to the CET Standard Operating Procedures
• Completes and/or ensures the completion of 90 day and annual reviews in a timely manner
• Ensures their areas are aligned and adhering to CET Culinary Standard Operating Procedures
• Edits and approves 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 regularly
• Trains front of the house and heart of the house staff during new menu rollouts
• Ensures an attendance log is kept for each employee in his or her area of functional oversight
• Maintains a file of all Health Inspection Reports
• Develops the team

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
• Must have a strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines
• Must be able to communicate effectively through written policy, memorandum, E-mail and verbally communicate through public speaking and one on one
• Must be proficient in Microsoft Word, Excel (required) and AS/400 Stratton/Warren system (preferred)
• Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team’s performance
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Must have expert working knowledge and be highly proficient and skilled 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
• Must be able to be on feet twelve hours per day
• Must be able to withstand frequent changes in temperature
• Must be able to bend, stoop, reach, crouch, kneel, push and pull
• Must be able to lift 70 pounds above or below shoulders
• Must be able to push or pull weights of 125 pounds on a cart
• Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas
• Must be able to work in an area which contains secondhand smoke
• Must be flexible with schedule
• Must be able to maneuver to all areas of the kitchen and outlets
• Must have visual acuity
• Must have manual dexterity to work with kitchen utensils and equipment