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    Sous Chef - Dover, United States - Bally's Dover

    Bally's Dover
    Bally's Dover Dover, United States

    1 month ago

    Default job background
    Full time
    Description

    Essential Functions

  • Maintains strong emphasis sanitation and cleanliness in all food preparation and storage areas, including walk-in boxes.

  • Responsible for developing recipe costs and procedures.

  • Maintains consistency in food quality:

  • Prepares standard recipes for all volume food items and trains employees to adhere to our standard recipes, assuring consistency.

  • Prepares standard plating instructions (photos of how each finished plate should look, with short instructional information) and require every kitchen employee to adhere to these standards.

  • Prepares standard purchasing specifications, together with the Chef Manager, for all volume and high-priced food items, and at the time of the daily food delivery makes personal spot checks on the loading dock to verify that the deliveries conform to our purchasing standards.

  • Ensures that the kitchen is deep cleaned on a weekly basis.

  • During peak business hours, maintains a presence at the pass to ensure that the food coming out of the kitchen is of high quality and good presentation, conforming to plating standards. Ensures that orders are prepared in proper sequence.

  • Maintains food, labor and operational cost percentages based on the budget and by following these steps:

  • Avoids over production by gearing food prep to the weekly cover forecast and the respective popularity index percentage (new POS report)

  • Uses inventory sheets for daily orders.

  • Avoids production waste by regularly making employees aware of the high cost of volume food items; checks the trash cans in the prep areas. Requires employees to report food losses to the chef and keep a log of any food losses.

  • Controls high-cost items like steaks, filet, etc. and compares usage to the daily team sales summary. Controls access keeps walk-ins locked and locks the kitchen after hours.

  • Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; conducting daily, weekly, and monthly inventories; establishing inventory levels, re-order points, storage requirements and cost control.

  • Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

  • Assists with budget preparation as directed.

  • Interviews, selects, hire, and retain superior employees.

  • Completes timely evaluations for subordinates.

  • Conducts formal and informal training for subordinates.

  • Conducts formal and informal coaching and counseling with subordinates.

  • Rewards and recognizes superior performers.

  • Ensures that employees work safely and follow all safety rules.

    Additional Functions

  • Performs other duties as assigned.

    Requirements

  • Two years of supervisory experience in a Sous Chef capacity in a high volume, mid-priced restaurant required.
  • Must possess good math skills.
  • Must possess computer proficiency with Microsoft Office.
  • Must possess good oral and written communication skills.
  • Must possess good customer service and leadership skills.
  • Must be able to solve problems and deal with a variety of situations.
  • Must present an overall professional appearance.
  • Must be able to work weekends, holidays and nights as scheduled.
  • Must be able to successfully pass a background check.
  • Must be able to speak, read and write English.

    Supervisory Responsibility BOH Staff

    Work Environment

    Diverse, Fast Paced, Deadline Driven, Multi Project Coordination, Prioritizing And Flexing To Accommodate Last Minute Requests And Changes.

    Physical Demands While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

    Preferred Education And ExperienceHigh school diploma, GED, or equivalent experience preferred.

    Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties responsibilities and activities may change at any time with or without notice.

    Source: Hospitality Online

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