Job Summary: The sous chef is responsible for overseeing the kitchen staff, managing the day-to-day physical operations of the culinary department including inventory, schedules, and achieving budgeted food costs and acting on behalf of the Executive Chef in their absence. Duties/Responsibilities: - Manage activities of cooks and other culinary workers to ensure all food served is monitored for taste and visual appeal while promoting high service culture through actions and positive attitude.
- Controlling the level of waste by proper production levels and verifying portion sizes and quality standards are in compliance with departmental standards.
- Establish, update, and ensure full compliance with departmental internal controls, policies, procedures, and regulations.
- Maintain a safe, sanitary, and organized work environment.
- Manage the training of all new culinary associates and ensure all standards are followed.
- Monitor inventory and requisitions to maintain adequate supplies of food, leaning supplies, and other food preparation supplies.
- Resolve conflict situations with associates, customers, or in-house situations as they arise.
- Perform other duties as may be assigned.
Required Skills/Abilities: - Strong verbal and written communication skills to positively communicate and instruct employees.
- Proficient in cooking techniques including but not limited to, charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking.
- Good organization and leadership skills.
- Ability to work independently.
- Good interpersonal, customer service, and communication skills.
Education and Experience: - Highschool diploma or GED.
- Specialized culinary training
- Food safety certification
- Two (2) or more years of full-service, high-volume sous chef/kitchen management experience preferred.
Physical Requirements: - Prolonged periods of standing and working in a kitchen.
- Exposure to extreme heat, steam, and cold present in a kitchen environment.
- Must be able to lift up to 50 pounds at times.
- Must be able to work late nights and unpredictable hours.
- Manual dexterity to cut and chop foods and perform other related tasks.
- Employee is regularly required to stand, walk; use hands to finger, handle or feel; reach with hands and arms; and talk or hear.
- Employee is occasionally required to stoop, kneel, crouch, or crawl and taste or smell.
Starting pay salary $58,000.00/year. Wyoming Horse Racing offers medical, dental, and vision insurance plus paid time off. Must be 21 years or older and able to pass pre-employment background check and drug screen.
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