Sous Chef Banquets

Position Summary:Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks.

Job Title:Sous Chef Banquets

Department: Food & Beverage

Reports To:Manager Banquets

FLSA Designation:Exempt

License Type:Non-Gaming

Salary: $70,000 to $85,000

Essential Job Functions:

• Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests
• Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control
• Engages in preparation/cooking for food items
• Ensures proper staffing for maximum productivity and high standards of quality; plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity
• Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met
• Ensures sanitation and safety programs are strictly adhered to
• Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft
• Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production
• Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free
• Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, it’s equipment and other areas of the restaurant
• Must stay abreast of all emergency protocols
• Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage
• Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace
• Participates in interviewing and selecting candidates
• Responsible for training cooks and other works in preparation, cooking garnishing and presentation of food
• Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed
• Communicate on a consistent basis with all managers to keep them abreast of department activities
• Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care, dignity, fairness and respect
• Display and encourage teamwork in the department
• Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image
• Perform all other duties as assigned

Qualifications:

• Minimum of 3 to 4 years of culinary experience
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard’s and specifications
• Ability to communicate effectively with guests, Team Members and management in both written and verbal form
• Ability to operate kitchen equipment
• Requires reading and math skill for recipes and measurements
• Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members
• Ability to handle high pace production
• Must be able to positively accept constructive criticism and be willing to continuously improve
• Ability to manage time effectively with minimum supervision

Working Conditions:

• Must be able to lift up to 25 lbs frequently and 50 lbs occasionally
• Visual range must include near and far distances
• Auditory range must include immediate environment
• Must be able to move about property and kitchen areas easily
• Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
• Regularly required to stoop or kneel and stand for long period of time
• Must be able to coordinate multiple tasks at once
• Must be able to work in extreme hot and cold temperatures
• Must be able to handle high stress in the work environment and turn stress into high energy
• Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes