Budgeting, Casinos, Catering Services, Communication Skills, Cook Dishes, Detail Oriented, English Language, Food Preparation, Food Quality, Food Safety, Health Plan, Heavy Lifting, Inventory Reports, Lift/Move 50 Pounds, Maintenance Services, Menu Development, People Management, Process Management, Purchasing/Procurement, Safety/Work Safety, Sales, Time Management, Training/Teaching
LOCATION
Atlantic City, NJ
POSTED
21 days ago
About the Role The Banquet Sous Chef is responsible for executing all resort wide banquet/catering events to the highest possible standards.
Role Responsibilities
Manage daily kitchen activities, including food preparation, management of staff, ensuring food quality freshness and safety, the execution of tastings and monitoring and ordering food items
Assists with the oversight of inventory, prep lists, purchasing decisions and staffing levels throughout each shift and event
Ensures all equipment is in running order and reports any issues to the Executive Sous Chef and Executive Steward for repair and maintenance
Ensures purchases and inventory are recorded properly and tie out to budget and executed events
Executes individual and group tasks, contributes to the menu development process in coordination with the Sales Team and Executive Sous Chef
Must be able to prepare or adjust the weekly kitchen schedule and attend BEO meetings as scheduled
Ensure state and local hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished product
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
What’s Required
Two or more years as a Sous Chef in a high volume, catering/event kitchen
Associates or bachelor’s degree in culinary arts
TIPS and Serve Safe Certifications preferred.
Endure various physical movements throughout the shift, including bending, lifting, and standing for extended periods of time
The ability to effectively communicate in English
Scheduling flexibility; to include nights and weekends
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