Italian Sous Chef- Passagios

SUMMARY: The Sous Chef (Salaried) assists in the coordination of activities for kitchen staff and assist cooks and other kitchen workers in preparing and cooking foods to ensure an efficient and profitable food service.
Assists in planning the menus, and/or daily/weekly specials.
Assists with the monitoring of, and utilization of, food surpluses and leftovers. Estimates
food consumption and advises on the volume of requisitions for foodstuffs and kitchen
Analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu
Directs food apportionment policy to control costs.
Supervises cooking and other kitchen personnel and coordinates their assignments to
ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of
foods to ensure food is prepared in prescribed manner.
Tests cooked foods by tasting and smelling them.
Prepares special dishes and develops recipes.
Familiarizes newly hired Cooks with practices of kitchen.
Establishes and enforces nutrition and sanitation standards for restaurant.
Monitors department budget and payroll.
Oversees the execution of established Tropicana Entertainment Policies and Procedures.
Must be available for scheduled work.
Must exhibit the Thoughtful Service model at all times.
Carries out supervisory responsibilities for departmental kitchen, prep and bakery staff.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.
High school diploma or equivalent required. Two related experience and/or training; or equivalent combination of education and experience in a large hotel, restaurant or casino required. Full knowledge of pantry, pastry and butchering.
Must be able to effectively communicate in English to guests and other employees. Ability to write reports, business correspondences and procedural manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and employees.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Must be able to operate Point-of-Sale system accurately.

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