Sous Chef - Miami, United States - Miccosukee Resort & Gaming

Description

Job Description

Title: Sous Chef

Job Summary:

We are looking for an experienced Sous Chef to join our team at Miccosukee Casino & Resort. As a valued team member, we are committed to delivering a memorable, impressive, caring, committed and original experience for our guests, our team members, and community. We uphold this commitment by providing a safe and enjoyable workplace where YOU are our number one priority. It is the MICCO way.

Miccosukee Casino and Resort is in growth mode with several new and exciting projects in both the short and long term – starting with a new Poker Room. These projects will enhance the total customer offering and experience, integrate technology with service for a superior delivery, and most importantly, create unique and aspirational opportunities for our guests and our team members. Our ambitious growth plans, however, can only be realized by aligning talented people with the same passion for service, and the same commitment to delivering a truly memorable experience as all of our current team members. If this sounds like you, and you also enjoy equitable compensation, terrific benefits, growth opportunities within the organization, and a whole lot of FUN at work, then we look forward to meeting you.

Qualifications

• Must be able to communicate in English, Spanish is a plus
• High school diploma or equivalent
• Must be able to obtain and maintain a Tribal Gaming License
• Minimum of 3 years as a Sous Chef in heavy volume.
• Working knowledge PC skills including MS Word and Excel
• Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines
• Must be able to frequently move freely about the property, maintain manual dexterity to operate job related equipment, such as telephones, copiers, etc., withstand various activities such as frequent walking, and withstand prolonged standing, stretching, bending and kneeling without restriction
• Must be able to work different shifts, which may include holidays and weekends
• Be able to work indoors and be exposed to various environmental contaminants including smoke
• Ability to lift or carry a minimum of 50 pounds unassisted in the performance of specific tasks assigned
• Must be able to work with others, communicate well, receive direction, and provide feedback when needed to achieve department goals and objectives
• Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner
• Must be able to address stressful situations with clients with dignity and the utmost tact and politeness
• Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods

Responsibilities

The primary responsibility of the Sous Chef is to assists the Executive Chef in culinary processes. The Sous Chef ensures that the kitchen operates in a timely manner that meets our quality standards.

• Adhere to the Miccosukee Service Expectations and ensure team compliance
• Assists the Executive Chef in maintaining food quality and determining food presentation in all outlets.
• Conducts proper rotation of food.
• Responsible for planning and scheduling employees in accordance with F&B departmental needs
• Supervises F&B employees in accordance with facility policy and procedures
• Trains and coaches' F&B employees
• Responsible for shift scheduling including: work station assignments/rotations, employee training, employee breaks to ensure there is coverage based on forecasts.
• Makes adjustments as necessary during shift to assure completion of work assignments.
• Operates within Standard Operating Procedures (SOPs) and Job Safety Analysis (JSAs).
• Computes reports on operations.
• Organizes and supervises maintenance tasks related to all events scheduled during the year ensuring the completion of the work in time.
• Ensures all workstations are properly setup and broken down during each shift.
• Assists the Executive Chef in conducting inventories and preparing purchase requests for Food & Beverage as needed.
• Assists with the designing, developing and implementing menus and food pricing.
• Assists in controlling all operating costs through a variety of record keeping procedures.
• Maintains a high standard of personal hygiene for the staff.
• Works with the culinary management in controlling daily deliveries of fresh goods and proper storage to eliminate waste and spoilage.
• Members are expected to conduct and carry themselves in a professional manner at all times and to observe the Company's standards, work requirements and rules of conduct.
• Consistent and regular attendance is an essential function of this job
• Performs other related duties as assigned

The Casino & Resort will function seven days a week, 24 hours a day. We may find it necessary to re-schedule shifts according to our business volume. You must be willing and available to fulfill these demands

While performing the duties of this job, the team member will be regularly required to walk, stand and sit. The associate will occasionally be required to climb and use balance. Additionally, the team member will frequently be asked to use hands and arms carry and lift items. Specific vision abilities required to perform this job include close vision and distance vision.

While performing the duties of this job, the team member may experience temperature fluctuations and moderate to high levels of noise. This is a smoking environment.