Sous Chef - The Patio

JOB DESCRIPTION

JOB TITLE: Sous Chef

JOB CODE: 399050

EEO CLASS: 9

SALARY GRADE: S3

DEPARTMENT: The Patio

REPORTS TO: Executive Chef – The Patio

SUPERVISORY RESPONSIBILITY: Yes

# DIRECT REPORTS: Varies

SUMMARY DESCRIPTION:

Purpose and function of job.

The Patio Sous Chef is responsible for assisting the Assistant Executive Chef to ensure that the Patio menu is properly executed and managed. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. In addition, the Patio Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to the “Sky River Spirit”, and a hands-on, lead by example management style.

ESSENTIAL JOB FUNCTIONS/DUTIES:

List duties in order of time spent or importance. Essential duties and tasks that must be performed with or without reasonable accommodation.

• Evaluates current needs, past experiences, and forecasted business conditions to make decisions and recommendations for best allocation of resources in the outlet to achieve maximum financial returns and guest service levels.

• Monitors and evaluates food preparation by observing cooking with correct recipes and techniques to ensure food quality and consistency according to specification standards.

• Selects, schedules, directs, supervises, trains, and develops culinary staff.

• Creates and determines costs associated with menus and/or specials.

• Develops and maintains recipe cards and specifications to ensure quality, consistency, portion, and cost control.

• Ensures compliance with all department and company rules and regulations.

• Monitors the proper kitchen sanitation and storage and rotation of stock.

• Develops and ensures compliance with departmental budget.

• Maintains quality and organization of food outlets.

• Performs and oversees all food purchases. Inventory stock, orders goods and overseas receiving.

• Organizes outlets for fast, efficient, and appetizing service. Maintains quality standards.

• Inventories stock, orders goods and overseas receiving. Meets special guests.

• Attends periodic meetings and training sessions.

• Learns and manages P.O.S. or other control systems.

• Maintains inventories through P.O.S. or other system.

• Assists in other kitchens of the Casino as necessary.

• Maintains the work area clean and organized. Deep cleans the area at the end of shifts.

• Follows the proper closing procedure with cleaning and labeling.

• Attends periodic meetings and training sessions.

• Provides outstanding customer and employee service at all times.

• Presents a neat and clean appearance at all times.

• Performs other duties as assigned.

JOB SPECIFICATIONS:

Education, experience, skills required, equipment used.

• Must be 21 years or older.

• Associate degree in related field; or equivalent experience required.

• Preferred food service or Culinary Arts degree.

• 2 years’ related supervisory culinary work experience.

• Excellent organizational skills and attention to detail.

• Strong analytical and problem-solving skills.

• Strong supervisory and leadership skills.

• Must have well-rounded food background, administrative and people skills.

• Must have extensive knowledge of all kitchen equipment.

• Demonstrates commitment to guest service excellence and ethical conduct.

CERTIFICATION REQUIREMENTS:

Is this position responsible for selling, serving, or distributing alcoholic beverages or do they have comp authority? No

Gaming License Required? Yes

Other Certifications? ServSafe

Note: This list of duties and responsibilities is not intended to be all-inclusive. It may be expanded to include other duties and responsibilities that management may deem necessary from time to time.

The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation or any other status protected by law. We welcome the strength of diversity in our workforce.