Sous Chef - Clinton

  Clinton   |     Type: Management

Position Summary: 

Responsible for providing supportive leadership to kitchen team members throughout food service.  Duties include, monitoring kitchen activities, expediting orders to ensure quality taste, presentation, and taking on additional responsibilities to ensure that the kitchen team has proper direction.

Essential Duties and Responsibilities:

Select and develop recipes for use at all food venues

Plan and price menus for approval

Provide culinary instruction and training to the kitchen team

Prepare meals and food to meet the specifications of guests in a timely manner

Properly measure kitchen ingredients and food portions

Ensure kitchen team members adhere to set standards, procedures, department rules and sanitation requirements

Use kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation

Manage kitchen inventory and ensure supplies are fresh and of high quality minimizing waste

Ensure proper food temperatures when cooking and proper storage following

Keep workstations and kitchen equipment clean, organized and sanitized

Ensure kitchen opening, closing and other side duties are completed as directed by the Food and Beverage Manager/Executive Chef

Qualifications and Requirements:

• To satisfactorily perform this job, the Sous Chef must be able to perform all essential duties listed above, with or without reasonable accommodation.
• ServSafe certification is required
• Culinary experience required
• Special Attendance Requirement:
• - The Wild Rose Casino and Hotel is in operation seven days a week, 365 days per year.  Team members are required to work days, evenings, weekends, holidays, split shifts and overtime.  We are not able to work around outside activities or other jobs unless it is agreed to, in writing, at time of hire.

Supervisory Responsibilities:

• Supervise kitchen team members, including managing the schedule and staffing
• Verify time sheets and manage attendance records
• Provide ongoing coaching, quarterly goal development/review and performance evaluations

Education/Experience:

• Hote/restaurant leadership experience preferred
• Supervisory experience and/or Associates degree preferred
• National Career Readiness Certificate (NCRC) is preferred

Interpersonal Skills:

Excellent guest service skills are essential

Organizational Skills for dealing with diverse duties and team members

Ability to effectively communicate with subordinates and guests

Ability to prioritize and delegate

Motivate and evaluate all team members

Work cohesively with team members

Ability to maintain a positive attitude towards guests and team members

Physical Demands:

Regularly required to bend, walk and stand for extended periods of time

Infrequently lift and move up to 35 pounds 

Frequently exposed to cold temperatures and vibrations

Requires working within freezers, walk in coolers, beer coolers, and air conditioning

The noise level in the work environment is usually moderate to loud

Critical features of this job are described under the heading listed on the job description.  Nothing in this job description restricts Wild Rose’s right to assign or reassign duties and responsibilities to this job at any time.