Outlet Sous Chef

The Sous Chef is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve food service goals. 

ESSENTIAL FUNCTIONS: 

• Creates an atmosphere that induces guests to make Hard Rock Tejon their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. 

• Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. 

• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. 

• Maintains department objectives, standards, guidelines and budget to ensure proper management of department. 

• Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. 

• Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to recipe and HAACP standards. 

• Assists in developing menu changes to ensure variety and food quality. 

• Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. 

• Assists Outlet Chef in other kitchen areas on a relief basis as necessary. 

• Operates, maintains, and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. 

ESSENTIAL FUNCTIONS CONTINUED: 

• Perform work regularly and predictably. 

• Attend and participate in meetings, completing follow-up as assigned. 

• Other duties as assigned. 

QUALIFICATIONS 

• This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.  

SKILLS 

• Excellent interpersonal, oral and written communication skills. 

• Meticulous, organized and accurate 

• Extreme confidentiality. 

• Familiarity with a variety of computer systems and applications. 

• Be flexible to work varying shifts and time schedules as needed. 

• Communicate effectively with all levels of employees and guests. 

• Manage multiple details and tasks concurrently in a changing environment. 

• Able to work effectively in a team environment. 

• Analyze and think about how possible solutions impact on the entire operation. 

PHYSICAL DEMANDS 

• Ability to stand and sit for extended periods of time. 

• Ability to walk distances. 

• Ability to lift 30 to 40 lbs. 

• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. 

• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public.