Myrons Sous Chef

Description

Supervise and coordinate activities of cooks and other culinary workers. Manage kitchen in the absence of the Chef de Cuisine. Promote Family Style Service through actions and positive attitude.

ESSENTIAL DUTIES & RESPONSIBILITIES

General :

Deal with high-volume customer interactions and be consistently outgoing upbeat and cheerful.

Build guest relations throughout every shift by talking with customers making them feel welcome and comfortable and inviting them back.

Establish production forecasts based on expected customer counts and post for staff review.

Oversee staff to ensure compliance with established sanitation and nutrition practices.

Verify portion sizes and quality standards are in compliance with departmental standards.

Assign work to team members and monitor for timely and proper completion to comply with budget requirements . Monitors staffs start times breaks and ending times.

Participate in interviewing selecting training and developing staff.

Review kitchen activities with Chef de Cuisine .

Assist Chef de Cuisine with development of menu items and recipes including special events.

Issue disciplinary action as needed.

Prepare and deliver reports as requested. Maintain employee files and attendance records.

Maintain strict confidentiality relative to financial data company policies and procedures and team member and customer information.

Have complete knowledge of all casino events and promotional activities and assist as needed.

Keep work area in a clean and orderly manner.

Adhere to regulatory departmental and Company policies in an ethical manner and empower and require others to do the same.

Handle routine customer complaints and incidents and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships.

Must be able to work a flexible schedule as required by business operations including late nights weekends and holidays; shifts and work locations may change.

Assist in maintaining a spotless environment by disposing of any cups glasses bottles or other items left on the floor by guests.

Perform other duties as assigned or reasonably requested by any member of management.

Operating Principles : Ensure at all times operating principles are being adhered to : Clean Keep all areas clean and pristine; Safe Follow all safety policies and procedures; Friendly Use customer courtesy skills of Family Style Service to provide superior guest service; Fun Be interactive with all internal and external guests while maintaining professional standards.

Tools and Technology : Use of computer station Microsoft office software casino tracking programs (Oracle UKG Stratton Warren InfoGenesis) Char broiler pizza oven sauté station wok station flat top grill commercial steamer steam table steam jacket kettle deep fryer broaster slicer convection oven pots and pans miscellaneous cutlery tub cart trash compactor garbage disposal dishwasher and sanitizer cleaning materials wet mops brooms telephone voicemail fax machine and photocopier.

Licensure : Must be able to obtain and maintain a 1055 Slot / Cardroom / Pari-Mutuel Individual Combo Slot license. Must be at least 21 years of age. Three (3) years of tax returns required.

QUALIFICATIONS

Experience : A high school diploma or GED equivalent is required. At least three years of supervisory experience in a high volume kitchen is preferred. Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification.

• Knowledge : Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal includes customer needs assessment meeting quality standards for services and evaluation of customer satisfaction. Knowledge of various cooking methods such as roasting frying sautéing and grilling. Knowledge of business and management principles involved in strategic planning resource allocation human resources modeling leadership technique production methods and coordination of people and resources.

Skills : Managing ones own time and the time of full attention to what other people are saying taking time to understand the points being made asking questions as appropriate and not interrupting at inappropriate actions in relation to others actions.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Physical Demands : Required to stand and walk use hands to finger handle or feel objects tools or controls reach with hands and arms and talk and hear. The team member must frequently lift and / or move up to 40 pounds. The team member must occasionally bend stoop or kneel. Specific vision abilities required by the job include close vision distance vision color vision peripheral vision depth perception and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels.

Work Environment : A restaurant environment with varied noise levels variable temperatures wet areas and smoke. Use of an elevator and stairs. Akitchen environment with a variety of workstations and storage areas exposed to varied temperatures smoke steam noise and wet areas. May also work in a banquet / showroom environment with varied noise levels and temperatures wet areas and exposure to low-level lights.

Key Skills

Culinary Experience,Food Handling,Restaurant Experience,Kitchen Management Experience,Food Preparation Experience,Kitchen Experience,Labor Cost Analysis,Catering,Cooking,Cost Control,Sanitation,Knife Skills

Employment Type : Full-Time

Experience : years

Vacancy : 1