Sous Chef - Stateline, United States - Bally's Lake Tahoe

Description

1. Assists in planning the menus, and/or daily/weekly specials.
   
2. Assists with the monitoring of, and utilization of, food surpluses and leftovers. Estimates food consumption and advises on the volume of requisitions for foodstuffs and kitchen supplies.
   
3. Analyzes recipes, determines food, labor and overhead costs, and assigns prices to menu items.
   
4. Directs food apportionment policy to control costs.
   
5. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
   
6. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
   
7. Tests cooked foods by tasting and smelling them.
   
8. Prepares special dishes and develops recipes.
   
9. Familiarizes newly hired Cooks with practices of kitchen.
   
10. Establishes and enforces nutrition and sanitation standards for restaurant.
    
11. Monitors department budget and payroll.
    
12. Oversees the execution of established Policies and Procedures.
    

    Supervisory Responsibilities

    Carries out supervisory responsibilities for departmental kitchen, prep and bakery staff.

    Qualifications

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.

    Education And/Or Experience

    High school diploma or equivalent required. Two related experience and/or training; or equivalent combination of education and experience in a large hotel, restaurant or casino required. Full knowledge of pantry, pastry and butchering.

    Certificates, Licenses, Registrations

    Language Skills

    Must be able to effectively communicate in English to guests and other employees. Ability to write reports, business correspondences and procedural manuals. Ability to effectively present information and respond to questions from groups of managers, clients, and employees.

    Mathematical Skills

    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

    Computer Skills

    Must be able to operate Point-of-Sale system accurately.

    Reasoning Ability

    Planning, Remembering Details, Using Arithmetic, Reading, Directing Others, Making Decisions, Discriminating Colors, Working Rapidly, Working at Various Tempos, Concentrating Amid Distractions, Remembering Names and Faces, Examining and Observing Details.

    Physical Demands

    Standing, Walking, Reaching, Kneeling, Carrying, Pulling, Hearing, Tasting, Lifting 25lbs, Sitting, Bending/Stooping, Observing, Stretching ,Pushing, Turning, Balancing, Smelling.

    Work Environment

    Inside, Dry, Noisy, Dirty. The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations. Source: Hospitality Online