Koi, Fine Dining Sous Chef

Location: City of Niagara Falls
Koi, Fine Dining Sous Chef page is loaded## Koi, Fine Dining Sous Chef locations:
Niagara Falls, NYtime type:
Full time posted on:
Posted Todayjob requisition :
JR101660

The Fine Dining Sous Chef-Asian is responsible for preparation work and preparing food for the Asian room as well as garnishing and inspecting all outgoing plates. This position requires special knowledge of all food ingredients and recipes as well as requiring special cooking skills necessary in Asian cookery. All duties are to be performed within the guidelines of the Seneca Gaming Corporation’s policies and procedures, Internal Control Standards and objectives.
** ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
** 1.
Report to work on time, well-groomed in full uniform with badge on the upper left side of the uniform.  2.
Provide prompt, friendly, and courteous service of food and beverage to all our guests.  3.
Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language.  4.
Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view.  5.
Supervise kitchen preparation for service of all stations; supervise the production of all food items.
Ensure all food is prepared in a safe manner dictated by company standards and policies  6.
Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.  7.
Have a strong understanding of the philosophy and goals associated with the Fine Dining Restaurants and be supportive of them at all times.  8.
Responsible for training kitchen staff in establishing quality food standards for all menu items, to include food production, principles, and practices, department rules, policies, and procedures.
9.
Provide ongoing training and evaluation of staff and promote staff morale through incentives.
10.
Ability to plan and price menus, establish portion sizes and standards of service for all menu items.
11.
Maintain organized and clean work areas, utensils, and equipment.
12.
Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours.  Schedule kitchen staff in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department.  13.
Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.  14.
Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.  15.
Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy.  Understand and comply with all information security policies and procedures at all times.  16.
Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times.  Maintain a professional work environment with supervisors, managers and staff.  17.
Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.  18.
Must complete all required SGC Training programs within nine (9) months from commencement of employment.  19.
Attend all necessary meetings.  20.
Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.  Hours are determined by a 24-hour schedule.
*
* QUALIFICATIONS/REQUIREMENTS:

**** Education/

Experience:

** 1.
Must be 18 years of age or older upon employment.  2.
Degree from a postsecondary culinary arts training program.  3.
Mastery of specific cooking techniques such as wok, sushi, dim sum, noodles, etc.  4.
Expertise in ethnic cuisine:  Chinese, Mandarin, Vietnamese, Thai.
5.
A minimum of three (3) years in a high volume upscale restaurant kitchen.  6.
Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required.  7.
Extensive knowledge of fine seafood, protein and poultry.  8.
Computer literate in all Microsoft Office applications including Excel, Word, and email as well as automated restaurant systems.
** Language Skills and Reasoning Ability:
** 1.
Must possess excellent communication skills.  2.
Must have the ability to speak fluent English and Chinese.  3.
Ability to speak effectively to the public, employees and customers.  4.
Must have the ability to deal effectively and interact well with the customers and employees.  5.
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
6.
Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions.
** Physical Requirements and Work Environment:
** The physical demands described here are representative of…