Pearl Sous Chef

Red Hawk Casino; Casino; On-site; AUD 65,000 - 90,000; Full time

Job summary

Red Hawk Casino in NSW is seeking an experienced Restaurant Supervisor to lead kitchen operations, supervise cooks and staff, and ensure timely, high-quality food production for service and events.

You will collaborate on recipes, monitor sanitation, maintain recipe specs, and support the Restaurant Chef with ordering, training and guest satisfaction. A culinary background and HACCP/ServSafe knowledge are required.

Qualifications

• High school diploma or GED; culinary degree or apprenticeship preferred.
• Two or more years of restaurant and/or kitchen supervisory experience.
• Strong organizational and interpersonal skills.
• Appropriate licenses as required, ServSafe certification, or ability to obtain, and HACCP knowledge.

Responsibilities

• Prepares and cooks foods of all types for regular service and events.
• Supervise and coordinate activities of cooks and kitchen staff.
• Collaborate with venue Chef for recipes and menus considering seasonal ingredients and guest volume.
• Check quality of raw and cooked foods to ensure standards are met.
• Ensure sanitation practices and compliance with regulations.
• Instruct staff in food preparation, garnishing, and presentation.
• Develop and document recipe specs and production procedures.
• Monitor production schedules and staff requirements to ensure timely service.

Skills

Staff supervision

Culinary leadership

Sanitation standards

Organizational skills

Food safety knowledge

Customer service focus

Education

High school diploma or GED

Culinary degree or formal apprenticeship

Job description

DUTIES AND RESPONSIBILITIES

• Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Makes recommendations and suggestions in hiring, terminating, suspending and counseling to the venue Chef.
• Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitor sanitation practices to ensure that team members follow standards and regulations.
• In the absence of the Restaurant Chef order or requisition food and other supplies needed to ensure efficient operation.
• Develops and documents all recipe specs, and control procedures.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Create and maintain on-line templates for Production, Commissary Ordering and Transfers
• Responds to guest service issues
• Monitor payroll/punch edits
• Inspect all food safety documentation for accuracy and consistency.
• Facilitates the flow of pertinent information from management to team members and from the team members to the Restaurant Chef
• Administers production schedules and staff requirements necessary to ensure timely delivery of services.
• Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Monitors sanitation practices to ensure that team members follow standards and regulations.
• Follows all recipes, specs, and control procedures.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

• High school diploma or GED. Culinary degree or formal apprenticeship preferred.
• Two or more year’s restaurant and/or kitchen supervisory experience required.
• Strong organizational and interpersonal skills required.
• Appropriate licenses, as required.
• ServSafe® certification, or ability to become certified, required and knowledge of HACCP standards required.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.