Sous Chef
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Job Location:
Danville, VA - USA
Monthly Salary:
Not Disclosed
Posted on:
8 days ago
Vacancies:
1 Vacancy
Job Summary
JOB SUMMARY
Establishes leadership direction and accountability for all lead and line level employees in respective culinary areas.
HOW YOU WILL CREATE THE EXTRAORDINARY
Responsible for interviewing training and selecting employees for the department
Under the direction of the Executive Chef the Sous Chef maintains consistency and quality for all food items in respective areas
Ensures menu development timelines are met
Directs and manages lead and line level employees to achieve budgetary food quality and customer service expectations
Ensures comprehensive training and exposure in the expected areas of competence
Provides Lead and Line level support and coverage during vacations or staffing gaps.
Conducts Performance Reviews in accordance with policies and procedures
Provides feedback; coaching and development guidance as needed.
Responds to and handles employee complaints (grievances) in a timely and efficient manner.
Recommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures.
Responsible for planning supervising and monitoring the work of the team members in assigned area(s).
Assists in ensuring schedules are complete based on a forecast and allowable productivity standards.
Ensure schedules are posted at the established time and are fair and consistent.
Approves vacation requests floater requests and communicates information to appropriate team members.
Ensures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.
Conducts random health inspections and health card audit.
Proactively instructs team members regarding safe food handling and sanitation.
Expected to spend 80% of the day on the floor and 20% of the day on administrative duties.
Required to see direct reports daily to meet monthly with direct reports and conduct one on one meetings.
Responsible for mentoring coaching and if necessary provide documentation on direct reports and staff according to the CET Standard Operating Procedures.
Required to complete and/or ensure the completion of 90 day and annual reviews in a timely manner.
Ensure areas are in alignment and adhering to CET Culinary Standard Operating Procedures.
Must educate and hold direct reports accountable to each standard.
Held accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards Presentation Recipe Cards Recipe Implementation Log Production Sheets Theoretical Cost Report Daily Gross Food Cost Report Menu Manuals Plating Service Guides Glossary of Food Terms Master Food Product List Line Station Diagrams and Daily Culinary Performance Measurement Reports.
Responsibilities
ADDITIONAL REQUIREMENTS
Must be able to be on feet twelve hours per day
Must be able to withstand frequent changes in temperature.
Must be able to bend stoop reach crouch kneel push and pull.
Must be able to lift 70 pounds above or below shoulders
Must be able to push or pull weights of 125 pounds on a cart.
Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.
Must be able to work in an area which contains second hand smoke
Must be flexible with schedule
Must be able to maneuver to all areas of the kitchen and outlets
Must have visual acuity
Must have manual dexterity to work with kitchen utensils and equipment
Qualifications
WHAT YOU WILL NEED
A degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation or the equivalent years experience as a Professional Chef for a hotel resort or chain concept restaurant corporation is required.
Experience must include room service continental cuisine high volume three meal/coffee shop steakhouse and Italian.
Must have been exposed and/or experienced enough to have strong working knowledge of Asian Mexican Southern Italian Cajun Continental Seafood and East Coast cuisines.
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Must have expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock Soup and Sauce Production; Dry Moist and Combination Cooking; Pantry Garde Manger Preparation; Weights and Measures.
Required Experience:
IC
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
About Company
Caesars Entertainment invites you to indulge in elegance. Hotels, upscale casinos, breathtaking shows, and gourmet dining – where entertainment reaches new heights!
