Job Description

The Sous Chef is responsible for the culinary preparation and execution of products for specified outlet. Ensures guest service requirements are being met by employees, while enforcing pre-established policies and procedures.

• Administers the overall activities of the kitchen operation on assigned shift.
• Assist Executive Sous and Executive Chef in the creation of regular, seasonal, specials and feature items.
• Directly supervises Master Cooks and Cooks in specified restaurant.
• Ensure that Master Cooks and Cooks follow standardized recipes, portions plate garnishes and stocking of line in accordance to established procedures.
• Assess, advise, guide and train Master Cooks and Cooks to meet quality standards and service deadlines.
• Properly expedite, especially to assist Master Cooks and Cooks when needed. Also assist in other areas of production when staff shortages occur.
• Responsible for proper breakdown and processing of domestic and imported cuts of beef and fish.
• Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Communicates and cooperates with the front of the house management team.
• Controls food production to include proper cooking methods, cooking time and temperature.
• Ensures sanitation policies and storage of prepared foods are followed.
• Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
• Ensures that the minimum level of labor is used to perform the required level of production.
• Completes the required daily financial tools and reports.
• Enforces all regulatory, internal controls, policies and procedures.
• Establishes and administers training programs within the assigned restaurants.
• Take over part of a station or entire station when the work permits.
• Experience in cutting meats, making soups and entrees.
• Facilitating proper action to help control waste, food cost, and labor cost.
• Convert, adjust, or update recipes or standard procedures when necessary.
• Responsible for scheduling employees properly to meet business demands.
• Responsible for maintaining proper inventory of food products and placing orders as needed.
• Support and enable employees to accept responsibility, communicate effectively with others, while building positive relationships.
• Counsels, guides and instructs personnel in the proper performance of their duties.
• Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline.
• Communicate verbally needed to facilitate department meetings and presentations.
• Follows all applicable safety procedures.
• Perform other related duties as assigned and requested.
• Work requires schedule flexibility which may include nights, weekends, holidays, and extra shifts as needed.

• Three to five years prior experience in specialized culinary and high volume cooking environment.

• Three to five years five years of managerial/supervisory experience.

• Must be 21 years of age.

• Bilingual preferred.

• Work requires effective communication in English, both verbal and written form in a professional manner.

• High School Diploma or equivalent required.

• Must obtain a Food Handlers certificate from County Health Department.

• Must pass background check and ability to license with the MIssouri Gaming Commission preferred.

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.

• Must present a neat and professional appearance.

• Works well with others, especially cooks, bartenders, servers, supervisors, etc.

• Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety.

• Extensive knowledge of culinary products.

• Ability to perform basic/intermediate math skills including measurement of products.

• Ability to operate point of sale systems.

• Ability to read, write and understand English.

• Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management.

• Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions.

• Must be able to work individually and as part of a team in collaboration with others.

• Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.

• Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in timely manner.

• Work is performed in a loud, fast paced environment, multiple tasks to be handled under time constraint.

• Must be able to tolerate the heat of the kitchen area or cold of refrigeration units.

• Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift.

• Maintains clean, neat appearance and hygiene in accordance with standards.

• Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas.

• Visual ability needed to accurately prepare food and operate kitchen equipment.

• Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. or more repeatedly.

• Must be able to handle a heavy business volume in a timely manner. Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.

• Shifts may vary based on business needs.

• Must be able to work any day of the week and any shift, including holidays and weekends.

• Must be able to handle intoxicated guests in a professional manner and according to policy.