Sous Chef Unrefined

Summary:  Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food while managing the day to day operations in the kitchen.  

Engagement Expectations:  

We believe that team member engagement is the basis for a great culture and superior guest service. During every interaction, we display three behaviors: 

• Smile, display energy and open body language.
• Proactively greet team members and guests, initiating interaction to provide service. 
• Always use a positive parting remark to end the conversation.

Essential Job Functions:

• Observes and directs workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are consistent in food quality and presentation.   
• Gives instructions to cooking personnel in fine points of cooking.
• 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.
• 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.
• 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.
• Cooks and prepares dishes during rush periods.  
• Assumes responsibility for kitchen in absence of Restaurant Chef. 
• Follows food safety standards in all aspects of food preparation. 
• Ensures compliance with all regulatory controls both internal and external including but not limited to state and federal laws and the Pennsylvania Gaming Control Board regulations.  
• Hires, trains and manages staff is accordance with organizational and departmental policies and programs. 
• Performs all other duties as assigned. 

Qualifications: 

• Must be 18 years of age or older.
• Culinary degree or certificate from college or technical school
• Three or more years related experience or equivalent combination and experience.
• 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 obtain and retain the required Pennsylvania Gaming Control Board license.
• Must be able to work flexible shifts weekends and holidays.

Physical and Mental Demands: 

• Regularly required to see, talk or hear; stand; use hands to finger, handle, or feel; reach with hands and arms. 

• Frequently required to walk; stoop, kneel or crouch. 
• Must occasionally lift and/or move up to 25 pounds.  
• Able to interact with others while maintaining a positive and courteous demeanor under frequently fast paced work conditions.
• Ability to work in a noisy and smoky environment