Job Description

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