F&B Sous Chef- Shkode Chophouse

SUMMARY

The F&B Sous Chef responsibilities include directly supporting and enforcing all initiatives given by the F&B Room Chef and Executive Chef as well as overseeing the entire restaurant's kitchen. Responsibilities also include overseeing the performance and coordination of all work performed by all Team Members assigned, passing on pertinent information to Team Members, and ensuring proper service standards are used in all internal and external Guest experiences.

ESSENTIAL QUALIFICATIONS

EDUCATION

High School Diploma or GED required.

EXPERIENCE

Three (3) years of culinary experience in a related field required.

One (1) year in a culinary leadership role of Lead Cook or higher.

One (1) year in varied high volume and/or buffet environment with P&L responsibilities preferred.

KNOWLEDGE, SKILLS, & ABILITIES

• Must be 18+ years of age.

• Must be ServSafe certified.

• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal forms.

• Must manage time effectively with minimum supervision.

• Must be able to obtain all necessary work cards, including, but not limited to a Health Card.

• Adhere to all Company and department policies and procedures as well as "Unsurpassed Service" practices.

• Must be able to work a flexible schedule.

• Must demonstrate sound judgment and mature decision-making.

• Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards.

• Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.

• Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated, and action.

• Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture.

• Comprehensive computer skills in Microsoft Office systems and requisitioning.

• Must possess the ability to work hands-on in any kitchen environment pertaining to a three-meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production.

DUTIES AND RESPONSIBILITIES

• Responsible for practicing, supporting, and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times.

• Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health.

• Have knowledge of where the MSDS booklet is located for the department and understand its contents. Ensure Team Members are trained on the material in the book.

• Display knowledge of all emergency procedures.

• Responsible for handling and Team Member or Guest opportunities.

• Evaluate and oversee the job performance of Team Members.

• Set schedules and specific job duties while maintaining Team Members' hours for proper staffing as defined through established service standards.

• Treat each individual with care, dignity, fairness, respect, and recognition and ensure an open door policy.

• Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino policies.

• Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly and monthly goals and opportunities and lead the unit to achieve the desired result.

• Communicate on a consistent basis with all managers, keeping them abreast of all department activities.

• Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino's policies and standards.

• Hold daily Team Member Huddles and maintain communication boards to communicate pertinent information to Team Members.

• Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions, and prices.

• Have knowledge of all Buffet, Sanitation, and Team Dining Room Team Member's responsibilities.

• Have detailed knowledge of the facility and its amenities.

• Oversee the departments to ensure requisitioning, production, fabrication, and quality are in strict adherence to Gun Lake Casino's specifications, standards, and guidelines.

• Work closely with the management team to ensure that all the products comply with Gun Lake Casino's specifications and cost controls.

• Motivate and influence Team Members by displaying a positive attitude, problem-solving skills, and upholding Department's conduct expectations.

• Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health and Gun Lake Casino's guidelines. Monitor, work with facilities, and document any culinary and sanitation departments if any area is below standards and not functioning properly.

• All other duties as assigned.

PHYSICAL REQUIREMENTS

• Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols.

• Requires normal dexterity to operate job-related equipment.

• Requires the physical ability to stand for long periods of time, walk frequently bend or reach to a height of 6 feet with or without assistance.

• Requires a normal sense of smell, taste, hearing, and touch.

• Must be capable of lifting 50 lbs., push 150 to 250 lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance.

WORK CONDITIONS

Work is typically in an area, which may be unusually hot, cold, noisy, and may contain second-hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. Constant contact with fellow Team Members and Guests.

DISCLAIMER AND CONDITIONS OF EMPLOYMENT

The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required.

All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test.

INDIAN PREFERENCE

The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies