SOUS CHEF

Requisition Number
2021-18976
# of Openings
1
Job Category
Food & Beverage - Culinary

Overview

The incumbent in this position is responsible for overseeing food preparation on all shifts for food outlets to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino Rockford food service goals.

Responsibilities

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

 

  • Creates an atmosphere that induces guests to make Hard Rock Casino Rockford their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
  • Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
  • Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
  • Maintains department objectives, standards, guidelines and budget to ensure proper management of department.
  • Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
  • Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
  • Assists in developing menu changes to ensure variety and food quality.
  • Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
  • Assists Chef in other kitchen areas on a relief basis as necessary.
  • Attend and participate in meetings, completing follow-up as assigned.
  • Perform work regularly and predictably.
  • Other duties as assigned.

NON-ESSENTIAL FUNCTIONS:

 

  • Attend seminars when needed.

Qualifications

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

 

This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

 

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

  • Must obtain and maintain all licenses / certifications per Federal, State, and Illinois Gaming Commission.
  • Must successfully pass background check.
  • Must successfully pass drug screening.
  • Must be at least twenty-one (21) years of age.
  • Must be able to work holidays and weekends, as well as flexible shifts.
  • Prior experience opening new properties/outlets strongly preferred.

 

KNOWLEDGE OF:

 

  • Pertinent federal, state, and local laws, codes, and regulations.
  • Standard safety and sanitation practices for food and beverage service.
  • Food, food product, food preparation, etc.
  • Standard safety and sanitation practices for food and beverage service.
  • How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
  • Complete understanding of kitchen operations.
  • Demonstrated organizational skills, budgeting experience and full understanding of financials.

 

ABILITY TO:

 

  • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
  • Communicate clearly and concisely, both orally and in writing.
  • Be flexible to work varying shifts and time schedules as needed.
  • Deliver programs which create a service level of excellence for internal and external guests.
  • Communicate effectively with all levels of team members and outside contacts.
  • Act professionally with a constantly changing internal and external environment.
  • Monitor and control cash flow and security of assets.
  • Link scheduling to customer flow.
  • Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
  • Use all tools associated with the position including but not limited to knives, slicers and choppers.
  • Review and comprehend recipes and other necessary documentation.
  • Inspect quality of all food items.

Additional Details

The above information on this description has been designed to indicate the general nature and level of work performed by team members within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of team members assigned to this job. The Team Member understands that employment with the Company is at-will and that no express and/or implied contract of employment exists unless it is in writing and signed by the Department Head.  The Team Member further understands that conditions may require the Company to modify this Job Description and that the Company reserves the right to exercise its discretion to make such changes.

Options

Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed