Analysis Skills, Casinos, Communication Skills, Computer Skills, Computer Software, Cook Dishes, Detail Oriented, Documentation, English Language, Food Quality, Food Services, Health Plan, Heavy Lifting, Lift/Move 50 Pounds, Menu Development, OSHA, People Management, Restaurant, Safety/Work Safety, Sanitation, Staff Development, Staff Training, Training Program, Training/Teaching
LOCATION
Atlantic City, NJ
POSTED
17 days ago
About the Role
The Sous Chef is responsible for assistance in developing menus and concepts according to the type of outlet. Reports directly to the outlet Restaurant Chef.
Position Responsibilities
Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
Manage the service cleanliness and dining room floor
Must have acquired knowledge of sanitation according to state and federal guidelines
Work efficiently and accurately before , during, and concluding service.
Thorough knowledge of Safety and OSHA guidelines
Follow and maintain documentation according to all HACCP guidelines
Set up HACCP flow chart built into production guidelines
Manage the food and labor cost
Complete paperwork, daily and weekly reports, menu analysis and ordering products
Training of all employees; prepare weekly schedules; employee development and training programs.
Inspect equipment and assure PM is in effect
Follows and adheres to all company and Departmental safety guidelines
Essential Functions
Periodically pushing and pulling heavy carts and lifting products in proper storage areas
Temperatures vary from hot to cold areas
Periodically taste and evaluate quality of food products
Required to be detailed oriented
Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment.
Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
Must be able to stand for an entire shift and move throughout the hotel.
Must be able to lift to 55 lbs, push up to 50lbs.
Requirements
Must have four years’ culinary experience; two years’ supervisory experience
Ability to communicate effectively with diverse work staff
Excellent guest relations skills
Proficient at all computer and software applications
The ability to effectively communicate in English
Serv Safe certified
Work with Excel, Word and Agilysys MMS System software programs
Benefits
Free meal on shift
Training & Development
Health Care Plan (Medical, Dental & Vision)
Retirement Plan (401k,)
Life Insurance (Basic, Voluntary & AD&D)
Paid Time Off
Free Parking
Our cash compensation amount for this role is targeted at $53,500 to $69,600 annually. Final offer amounts are determined by multiple factors including experience and expertise and may vary from the amount listed above.