SPECIALTY SOUS CHEF

Responsibilities

• Supervise food preparation and presentation
• Assume complete charge of the Restaurant and production areas
• Administer disciplinary action, train, and supervise team members
• Understand and follow the Union Contract
• Adapt the team to any change in the volume of business
• Enforce the rules of the Health Department for safe food handling
• Maintain a daily production inventory and monitor receiving practices
• Ensure team member’s duties are performed to specifications set
• Responsible for dress code and appearance standards
• Assist with cooking, carving difficult dishes during rush periods
• Train all team members in job position
• May work on the casino floor

Requirements

• High school education or equivalent required
• Former casino employment and/or experience reflective of a similar kitchen environment
• Minimum five years experience in fine dining
• Able to manage a high volume, fine dining restaurant
• Understand and comply with all company and departmental rules and regulations, policies and procedures
• Good communication skills
• Skill in establishing and maintaining effective working relationships with staff
• Ability to read, write, and communicate verbally in English
• Ability to perform basic math
• Knowledge of appropriate union contracts

Qualifications

None specified

Skills

None specified

Benefits

Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position.

Pay

Starting Salary: $65,000

Schedule

Not specified