Sous Chef (Tropicana Laughlin)
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.
ESSENTIAL DUTIES AND RESPONSIBILITIESAssists 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 supplies.
Analyzes recipes, determines food, labor and overhead costs, and assigns prices to menuitems.
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 offoods 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 Laughlin Policies and Procedures.
Must be available for scheduled work.
Must exhibit the Family Style Service model at all times.
SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities for departmental kitchen, prep and bakery staff.
QUALIFICATIONS 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.
EDUCATION and/or EXPERIENCEHigh 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.
CERTIFICATES, LICENSES, REGISTRATIONS Health Card and Drivers License LANGUAGE SKILLSMust 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.
MATHEMATICAL SKILLSAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
COMPUTER SKILLSMust be able to operate Point-of-Sale system accurately.
Salary:
$16.
90 - $27.
69.
Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
