Sous Chef - Serrano Buffet

Overview

Under the direction of the Chef De Cuisine, the Sous Chef – F&B supervises daily overall operation assigned kitchen supporting specific venue or area of operation. Schedules, supervises, coordinates, trains and participates in all activities of subordinate cooks, stewards and other kitchen personnel. In collaboration with Food & Beverage management, this position is responsible for establishing menu forecasts based on customer counts, business forecasts, previous experience, dates, and holidays, ensuring adherence to all health and safety regulations and Enterprise policies and procedures.

Representing the culinary team’s best-in-class culture, the Sous Chef champions the goals and priorities in a manner that reflects and upholds our vision, mission, and values.

• Maintains and ensures all recipes, flavor profiles, consistency in quality, appearance and production time frames are adhered to for all menu/food items being produced, and that all food items needed for production are available to team members. Understands menu development techniques and development of recipes, plating guides and menu cards. Responsible for food preparation and storing and service delivery to customers.
• Monitors and works with venue management and culinary management to control all financial aspects of the kitchen operations of designated venue(s); including, but not limited to, food cost, labor cost, food purchasing and other expenses. Ensures all logs, requisitions and any other necessary paperwork is completed and submitted accurately. Conducts monthly Inventory and works in conjunction with assigned business partners to ensure proper financial closure of every month.
• Ensures safe working conditions are in place at all times for kitchen and food service staff; investigates and reports all employee injuries or accidents according to policy. Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; reports any violation(s) of codes and policies immediately upon discovery; participates in all Gaming, IHS and all other inspections.
• Responsible for cleanliness, organization and preparedness of immediate workspace and adjacent areas.
• Schedules kitchen line staff within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• Performs other duties as assigned to support the efficient operation of the department.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

• Associate’s degree in Culinary, Food Service, Hospitality, Business Management or related field required.
• Culinary degree from an accredited culinary institute preferred.
• Minimum two (2) years’ experience working in a large hotel or similar Casino operation which includes high volume production, catering, multi-unit aspects and larger staff management required.
• Management training and/or culinary education experience preferred.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

• Possess advanced knowledge of single unit culinary operations.
• Ability to handle high volume a la carte kitchen cooking, high volume catering/banquet production and expediting of food during peak periods of business in all stated areas.
• Must possess strong management skills; understand corrective counseling methods and how to properly document any issues that arise with staff.
• Must possess adequate skill level in hands–on training of staff.
• Must understand menu development techniques and development of recipes, plating guides and menu cards.