Job Description

The Sous Chef is responsible for assisting the Restaurant Chef in operating a clean, safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements. He / She is directly responsible for the entire kitchen and dish room operations in the absence of the Chef.

Essential Functions:

• Works with the Chef to create a cohesive team within the kitchen.
• Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.
• Supports all decisions made by the management team and presents a united front to the staff.
• Assists the Chef in setting appropriate prep levels and managing production.
• Possesses knowledge of and is able to perform in any line position as needed.
• Oversees production of special items, soups and intensive menu items.
• Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties.
• Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices).
• Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation.
• Assists in maintaining high standards in all areas of safety, security and sanitation.
• Follows up on all preventive maintenance, cleaning and necessary repairs.
• Enforces all Health Department regulations on a daily basis.
• Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs.

Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest at the forefront of every decision

Essential Requirements:

• Knowledge of field concepts, principles, practices and procedures
• Able to train and manage a large staff
• Strong supervisory and communication skills
• Must be able to perform duties of all kitchen positions

Knowledge/Work Experience:

• Must be 18 years or older
• High School diploma or G.E.D preferred
• Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment
• Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
• Must have a NYS Food Handlers Permit