JUNIOR SOUS CHEF

Mount Airy Casino Resort; United States; On-site; USD 42,000 - 64,000; Full time

Job summary

Mount Airy Casino Resort in the United States is seeking a seasoned kitchen supervisor to oversee all food outlets, ensure adherence to food standards, and manage cost controls and presentation. You'll inspect quality, supervise staff, and coordinate with cooks, dishwashers, and culinary associates to run a smooth operation.

The role emphasizes recipe development, portion control, scheduling, inventory, and maintaining sanitary conditions in compliance with state health regulations, with a focus

Qualifications

• Minimum: Basic reading, writing and math skills.
• Three years of food preparation and supervisory experience.
• Alcohol awareness certification and/or food service permit or health/food handler card as required by local or state government agency.

Responsibilities

• Executes food standards, including preparation, cost control and presentation.
• Inspects food quality indicators and time control requirements.
• Maintain a clean kitchen by cleaning all work surfaces used in food preparation.
• Supervise area of responsibility and staff
• Performs as a team member with cooks, dishwashers, supervisors and Culinary Associates.
• Develops and follows all recipes and control procedures.
• Assists in all areas of food production as needed.
• Responsible for food cost and portion control.
• Responsible for scheduling and labor cost control.
• Maintain sanitary area in accordance with State Health Regulations.
• Preparation of weekly departmental schedules and labor control.
• Report unsafe or malfunctioning equipment.
• May maintain supplies and equipment for service at stations.
• Advise supervisor of low inventory items and equipment issues.
• Perform receiving and inventory duties as specified by supervisor.

Skills

Communication skills

Reading and writing abilities

Mathematical skills

Teamwork

Job description

Position Overview:

Supervises all area of responsibility throughout all food outlets, execution of food standards; including preparation, cost control and presentation of food items. Inspects food quality indicators, and time control requirements.

Essential Job Functions:

• Executes food standards, including preparation, cost control and presentation of food. Inspects food quality indicators and time control requirements of all employees.
• Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis.
• Supervise area of responsibility.
• Performs as a team member with cooks, dishwashers, supervisors, and pertinent Culinary Associates in producing a smoothly and efficiently run operation on a scheduled shift.
• Develops and follows all recipes and control procedures.
• Assists in all areas of food production as needed.
• Responsible for food cost and portion control.
• Responsible for scheduling and labor cost control.
• Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations.
• Preparation of weekly departmental schedules and labor control
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor.
• May maintain supplies and equipment (trays, china, silver and condiments) for service at the station areas.
• Advice supervisor of low inventory items and problems related to equipment, food quality, portions, etc.
• Perform receiving and inventory duties as specified by supervisor; stocks supplies as requested.
• Assist cooks and stewards during peak activity periods.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Catering, Banquets, Outlets, Maintenance, and Guest Services.
• May assist with other duties as needed.

Essential Requirements:

Minimum: Basic reading, writing and math skills three years of food preparation and supervisory experience.

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Communicating with other people
• Handling food, objects, products and utensils
• Handling hot and cold items
• Bending, stooping, kneeling

ADA Requirements:

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described are representative of those an employee encounters while performing the essentials functions of this job. Reasonable accommodations may be made to enable individuals to perform the essential functions.

• Must be able to stand, walk and move through all property areas. Must be able to stand or sit for long periods.
• Maintain physical stamina and proper mental state of mind to work under pressure in a fast paced environment and effectively deal with guests, management, employees and members of the business community.
• Adequate manual dexterity, including hand and wrist movement to operate office equipment and perform light lifting.

Other Skills/Abilities:

• Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff or supervisors.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Required to work nights, weekends, and/or holidays.

The Mount Airy Casino Resort is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation.

Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing need of the organization.

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