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Portsmouth

    Sous Chef - Portsmouth, United States - Rivers Casino

    Rivers Casino
    Rivers Casino Portsmouth, United States

    3 weeks ago

    Default job background
    Description
    Supervisory Responsibilities:
    • Direct supervision of line cooks
    Duties/Responsibilities:
    • Possesses complete knowledge of all procedures related to all kitchens across property.
    • Coordinates training of all team members in the proper performance of all job duties.
    • Ensures that all guests are treated in a prompt, professional and courteous manner.
    • Is responsible for the direct supervision of all kitchen team members during an assigned shift.
    • Ensures that all cooks perform their duties as required and in accordance with established company guidelines.
    • Responsible for ensuring the highest standard of quality in all areas of food preparation.
    • Orders and prepares proper levels of food and ensures that all items are properly rotated.
    • Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
    • Assigns duties to cooks as necessary.
    • Assists the Banquet Chef with the overall supervision and administration of the department, making personnel recommendations as requested.
    • Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product.
    • Upholds standards by setting examples with appearance and work ethic.
    • Works to ensure a clean and sanitary kitchen at all times.
    • Handles any guest's complaints or problems in a prompt and courteous manner.
    • Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
    • Ensures thorough communication between shifts.
    • Works with front of the house supervisors to ensure proper communication to our back line supervisors.
    • Communicates any problems or concerns to the Assistant Executive Chef and/or Room Chef.
    • Ensures that temperatures of all products and storage areas are checked as required.
    • Sets high standards by complying with all departmental rules, policies, and procedures.
    • Ensures that all Team Members are treated in a fair and consistent manner.
    • Performs any other duties as specified or assigned by the Executive Chef, VP or any member ofExecutive Management
    • All other duties as assigned
    Minimum Education and Experience Requirements:
    • High School diploma
    • 2 years leadership experience
    Certifications, Licenses, and/or Registrations:
    • Serve Safe certification
    • Gaming license/registration as required by jurisdiction(s).
    Knowledge, Skills, and Abilities: Greets all guests with a smile
    • Must possess outstanding interpersonal communications skills to effectively interface with guests
    • and team members.
    • Possesses ability to work under pressure.
    • Prior experience is required as well as a proven track record demonstrating sound judgment.
    • Must also possess a cooperative, helpful and friendly nature, and present a neat, clean, well-
    • groomed appearance.
    • Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation
    • Management) within 120 days of employment
    • Extensive knowledge of the preparation of all food items.
    • Must purchase and maintain tools necessary for the job.
    • Must be able to use a computer to enter requisitions and timekeeping.
    • Must be able to understand and communicate Material Data Safety Sheets to all team members.
    • Ability to communicate with Team members and guests
    • Ability to be a TEAM player
    • Ability to successfully fulfill the pre-employment process
    • Ability to work flexible shifts and days of the week including holidays
    • Ability to obtain and maintain all necessary licensing
    Physical Requirements:
    • Prolonged periods of standing and bending
    • Must be able to lift up to 25 pounds at times.
    • Ability to work flexible shifts and days of the week, including holidays.
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