SOUS CHEF

Hard Rock International (USA), Inc.

SACRAMENTO, California

Apply

JOB DETAILS

SKILLS

Budget Management, Budgeting, Capacity Requirements Planning (CRP), Casinos, Communication Skills, Cook Dishes, Customer Relations, Documentation, Federal Laws and Regulations, Food Purchasing, Food Quality, Food Services, Food and Beverage Industry, Gaming, Maintain Compliance, Mentoring, Menu Development, Organizational Skills, People Management, Performance Reviews, Presentation/Verbal Skills, Quality Monitoring, Regulations, Regulatory Compliance, Safety Standards, Sanitation, Seafood Department, State Laws and Regulations, Training/Teaching

LOCATION

SACRAMENTO, California

POSTED

5 days ago

Overview: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Hotel and Casino Sacramento at Fire Mountain food service goals. Responsibilities: ESSENTIAL FUNCTIONS: 1. Creates an atmosphere that induces guests to make Hard Rock Hotel and Casino Sacramento at Fire Mountain their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. 2. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. 3. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. 4. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. 5. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. 6. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. 7. Assists in developing menu changes to ensure variety and food quality. 8. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. 9. Assists Room Chef in other kitchen areas on a relief basis as necessary. 10. Attend and participate in meetings, completing follow-up as assigned. 11. Perform work regularly and predictably. 12. Other duties as assigned. NON-ESSENTIAL JOB FUNCTIONS: 1. Attend seminars when needed. Qualifications: EDUCATION AND /OR EXPERIENCE REQUIREMENTS: This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): • Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations • Must successfully pass background check. • Must successfully pass drug screening. • Must be eighteen (18) years of age. KNOWLEDGE OF: • Pertinent federal, state, and local laws, codes, and regulations. • Standard safety and sanitation practices for food and beverage service. • Food, food product, food preparation, etc. • Standard safety and sanitation practices for food and beverage service. • How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. • Complete understanding of kitchen operations. • Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. • Communicate clearly and concisely, both orally and in writing. • Be flexible to work varying shifts and time schedules as needed. • Deliver programs which create a service level of excellence for internal and external guests. • Communicate effectively with all levels of team members and outside contacts. • Act professionally with a constantly changing internal and external environment. • Monitor and control cash flow and security of assets. • Link scheduling to customer flow. • Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. • Use all tools associated with the position including but not limited to knives, slicers and choppers. • Review and comprehend recipes and other necessary documentation. • Inspect quality of all food items. Additional Details:

Closing:

The Tribal Council gives first preference in all of its employment practices to members of the Enterprise Rancheria Tribe who meet the job requirements.

About the Company

Hard Rock International (USA), Inc.

Resume Resources

Free Resume Templates Free Resume Builder