- Professional
- Optionales Büro in Tucson
Job Description
Position: Sous Chef
Department: Food and Beverage
Job Summary: Prepares, cooks, and plates food using established recipes and guidelines; assists with ensuring the efficient
operation of assigned food outlet(s).
Duties and Responsibilities (specific areas of responsibility include but are not limited to):
- Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products.
- Reviews schedules and inventory for any special parties or orders to ensure successful service.
- Reviews prep list, checks daily pars, and maintains pars, as necessary.
- Ensures that all the ingredients and necessary components for the menu items to be prepared during the shift are ready at the start of the shift (mise en place); assists when necessary.
- Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
- Prepares customized food to order, such as Caesar salads or handpicked items to be sautéed for pastas, crepes, and breakfast omelets.
- Responds to guest requests with courtesy, promptness, and friendliness.
- Coordinates placing of food on the steam and cold table; ensures food rotation and proper timing of foods.
- Monitors and tests food quality while preparing food; checks if cooked sufficiently along with proper consistency, temperatures, and flavors.
- Verifies food is satisfactorily cooked in both quality and quantity prepared.
- Prepares proper plate and platter presentations.
- Serves food in proper portions onto proper receptacles using plating guides for product consistency and cost control.
- Controls food and labor costs by avoiding preparation waste and overproduction as well as ensuring proper rotation and utilization.
- Coordinates with supervisors on food preparation, presentation, and proper service procedures.
- Assists with workflow to ensure a smooth running operation.
- Oversees inventory and orders stock for assigned outlet; works closely with the Chef(s) to ensure that all items needed are in stock for the menu.
- Maintains an adequate inventory of cooking ingredients and supplies.
- Operates ovens, stoves, grills, microwaves, and fryers to prepare foods.
- Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
- Ensures proper storage of all food products; ensures all food items are dated and up to established standards.
- Ensures the kitchen is ready for preparation of the next meal.
- Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Coordinates any necessary repairs immediately with appropriate staff.
- Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
- Creates new dishes as well as assists with developing and implementing new menus.
- Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
- Assists with interviewing, recommending hires, and training; planning, assigning, and directing work; appraising performance; team member relations; and controlling overtime.
- Handles all necessary paperwork related to the position, such as special assignments and entering logbook communications for other shifts.
- Utilizes experience and judgment to plan and accomplish goals as well as meet daily operational challenges.
- Works collaboratively with team members to ensure a smooth running operation.
- Ensures uniform and personal appearance is clean and professional.
- Performs other job-related duties as assigned.
Knowledge, Skills, and Abilities:
- Knowledge of a variety of the culinary field concepts and procedures.
- Knowledge of food products, standard recipes, proper preparation, presentation, and portion control.
- Knowledge of kitchen tools and equipment.
- Knowledge of resource allocation, production methods, and coordination of people.
- Knowledge of budgetary principles and practices.
- Knowledge of modern filing and recordkeeping practices and procedures.
- Knowledge of the Gaming Enterprise Division and departmental internal controls, policies, and procedures as well as applicable laws and regulations.
- Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
- Strong organizational, planning, and time management skills.
- Strong communication skills.
- Ability to positively communicate and instruct team members, offering assistance in areas where they lack knowledge, skills, or experience.
- Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, and texture.
- Ability to produce a quality product on a consistent basis.
- Ability to effectively multitask.
- Ability to follow instructions, written and verbal, and perform the job with professionalism.
- Ability to balance the concepts of teamwork, guest service, and profitability.
- Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
- Ability to walk and stand approximately 90% of a shift.
Minimum Qualifications:
- High School or General Equivalency Diploma AND must successfully pass a Sous Chef audition.
- Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
- Demonstrated track record of reliability, responsiveness, and creativity.
- Demonstrated track record of providing excellent guest service.
- Must be able to work any shift, weekends, holidays, and special events as needed.
- Must have employment eligibility in the U.S.
- Must be able to obtain, maintain, and retain a valid gaming license.
Preferred Qualifications:
- Certification from an accredited culinary school or American Culinary Federation (ACF) certification.
- Bilingual (English/Spanish).