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    Sous Chef - Lincoln, United States - Bally's Twin River Lincoln

    Bally's Twin River Lincoln
    Bally's Twin River Lincoln Lincoln, United States

    1 week ago

    Default job background
    Full time
    Description
    Qualifications
  • Minimum 5 years in the culinary field
  • Previous kitchen supervisory or management experience preferred
  • Must have a thorough knowledge of health codes and food safety practices
  • Appropriate knife skills required
  • Food Safety Manager Certification preferred

    License Requirements

    Must secure appropriate gaming licenses for all TRMG properties

    Essential Job Functions

  • Daily preparation of all menu or BEO items and specials
  • General monitoring and up-keep of all kitchen equipment
  • Organization and rotation of walk-ins, storerooms, and storage areas
  • Accountable for all budgeted numbers to include food and labor costs
  • Able to work all stations
  • Monitor waste and overproduction
  • Monitor and enforce company safety policies
  • May assist the Head and/or Executive Chef in menu engineering or new product development
  • Assume responsibility of the department in the Head Chefs absence

    Physical/Mental Requirements

  • Fluency in English is necessary, knowledge or understanding of Spanish is helpful
  • Constantly plan, follow directions, read, write, use math, discriminate colors, work at various tempos or work rapidly, make decisions, concentrate, remember, attention to and observe details, use of personal computer
  • Constantly use mental alertness to achieve high level of accuracy in completing tasks
  • Required to stand for several hours at a time
  • May frequently lift up to 55 pounds up to a distance of 300 feet

    Working Conditions

  • May be exposed to noise, smoke, and odors
  • Environment may be hot, cold, wet, humid or loud for long periods of time
  • Working with others and independently
    Source: Hospitality Online
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