Sous Chef (Crossings Cafe')

Job Summary:

Possesses complete knowledge of all procedures related to the job. Maintains a thorough knowledge of all
aspects of food preparation, including gourmet dishes, sauces, and prepares when required.

Shift: Swing shift

Supervisory Responsibilities:

• Direct supervision of line cooks.

Duties/Responsibilities:

• Possesses complete knowledge of all procedures related to all kitchens across property.
• Coordinates training of all team members in the proper performance of all job duties.
• Ensures that all guests are treated in a prompt, professional and courteous manner.
• Is responsible for the direct supervision of all kitchen team members during an assigned shift.
• Ensures that all cooks perform their duties as required and in accordance with established company guidelines.
• Responsible for ensuring the highest standard of quality in all areas of food preparation.
• Orders and prepares proper levels of food and ensures that all items are properly rotated.
• Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
• Assigns duties to cooks as necessary.
• Assists the Banquet Chef with the overall supervision and administration of the department, making personnel recommendations as requested.
• Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product.
• Upholds standards by setting examples with appearance and work ethic.
• Works to ensure a clean and sanitary kitchen at all times.
• Handles any guest’s complaints or problems in a prompt and courteous manner.
• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
• Ensures thorough communication between shifts.
• Works with front of the house supervisors to ensure proper communication to our back line supervisors.
• Communicates any problems or concerns to the Assistant Executive Chef and/or Room Chef.
• Ensures that temperatures of all products and storage areas are checked as required.
• Understands that this is a 24-hour responsibility and is accessible at all times.
• Sets high standards by complying with all departmental rules, policies, and procedures.
• Ensures that all Team Members are treated in a fair and consistent manner.
• Performs any other duties as specified or assigned by the Executive Chef, VP or any member of  Executive Management.
• All other duties as assigned.

Minimum Education and Experience Requirements:

• High School diploma
• 5 years Kitchen supervisory experience

Certifications, Licenses, and/or Registrations:

• Serve Safe certification
• Gaming license/registration as required by jurisdiction(s).

Knowledge, Skills, and Abilities:Greets all guests with a smile

• Must possess outstanding interpersonal communications skills to effectively interface with guests.
• and team members.
• Possesses ability to work under pressure.
• Prior experience is required as well as a proven track record demonstrating sound judgment.
• Must also possess a cooperative, helpful and friendly nature, and present a neat, clean, well-
• groomed appearance.
• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation
• Management) within 120 days of employment
• Extensive knowledge of the preparation of all food items.
• Must purchase and maintain tools necessary for the job.
• Must be able to use a computer to enter requisitions and timekeeping.
• Must be able to understand and communicate Material Data Safety Sheets to all team members.
• Ability to communicate with Team members and guests.
• Ability to be a TEAM player.
• Ability to successfully fulfill the pre-employment process.
• Ability to work flexible shifts and days of the week including holidays.
• Ability to obtain and maintain all necessary licensing.

Physical Requirements:

• Prolonged periods of standing and bending.
• Must be able to lift up to 25 pounds at times. 
• Ability to work flexible shifts and days of the week, including holidays.
• Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.