Sous Chef - WinStar World Casino & Resort
The Sous Chef will be responsible to help manage all food production used for the restaurant, banquet functions and other outlets under the direction of the Executive Chef. The Sous Chef will assist in the development of menus, food purchase specifications and recipes. They will supervise production staff, develop and monitor food and labor budgets for the department and maintain the highest professional food quality and sanitation standards.
Ensures complete guest satisfaction.
Hires, trains, supervises and evaluates the work of all kitchen staff
Plans menus for all food outlets of the property
Schedules and coordinates the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
Establishes controls to minimize food and supply waste and theft
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles
Assists with the development of standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices
Attends food and beverage staff and management meetings
Cooks and directly supervises the cooking of all food items
Evaluates food products to ensure that quality standards are consistently attained
Interacts with applicable managers to ensure that food production consistently exceeds the expectations of guests
Evaluates products to ensure that quality, price and related goods are consistently met.
Assists in the development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
Recruits and makes selection decisions; evaluates job performance of kitchen staff; corrects, rewards and disciplines staff in a fair and legal manner
Assists in maintaining a regular cleaning and maintenance schedule for all kitchen areas and equipment
Provides training and professional development opportunities for all kitchen staff
Motivates and develops staff including cross-training and promotion of personnel
Undertakes special projects as assigned by the Executive Chef
Assist with monthly physical food inventory and inputs into MS Excel format
Wears appropriate attire
Achieves financial goals.
Drives the Revenue Management process.
Assists in the development and implementation of food cost control and food service quality control procedures.
Maintains labor cost objectives by adhering to labor standards.
Responsible for scheduling all kitchen staff.
Observe food operations to ensure standards of product presentation and consistency.
Perform line job functions as needed.
Respond to guest inquiries.
Perform other duties as assigned.
Investigates guest complaints as related to Food.
Ensures that Quality Standards and Service are maintained for Property, Product, and People
Communicates daily with other management and employees to ensure quality and proper operating procedures are in compliance.
Must be able to work all shifts.
Enforces established policies and procedures for WinStar World Casino Hotel.
Supports hotel’s training needs and efforts.
Monitors Guest Service Scores on product improvement.
5-7 years previous Food and Beverage management experience with a restaurant organization or a similar size hotel with brand knowledge.
Must have 2-3 years previous supervisory experience.
Must have thorough knowledge of all food and beverage operating departments.
Must have Food Handlers Certification.
Must have thorough knowledge of all operating departments including rooms, front office, housekeeping, engineering, accounting, sales, food and beverage.
Must have knowledge of food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry such as OSHA, TIPS training, Food Sanitation and Safety regulations.
PHYSICAL, MENTAL & E4NVIRONMENTAL DEMANDS:
- Physically mobile with reasonable accommodations.
- Must be able to lift and carry upwards to 25 to 50 pounds.
- Must be able to bend, reach, kneel, twist and grip items while working at assigned area.
- Manual dexterity and coordination to operate office equipment, including 10 key adding machines, personal computers, fax machines, and photo copiers. Also, Lifting of cases of product, etc.
- Read, write, speak, and understand English.
- Operate in mentally and physically stressful situations.
- Respond to visual and aural cues.
- Work in cold & hot temperatures.
- Possibly be exposed to second hand smoke.
Please contact Tasha @ 580-276-1346 or email email@example.com