Lead Sous Chef: Creative Kitchen Leader & Team Builder

French Lick Resort; French Lick (IN); On-site; Full time

Job description

BASIC FUNCTION: The Sous Chef is responsible for the day-to-day production of the kitchen.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Must have High School Diploma or High School Equivalency Diploma (HSED).

Must have three to five years culinary experience in a multi-unit hotel or conference center.

Must have previous experience supervising a staff of fifteen or more employees.

Three years culinary training preferred.

Must be able to work nights, weekends and holidays as required.

Must have knowledge of culinary departments.

Must have working knowledge of basic accounting.

Must be creative, innovative and assertive.

Must have excellent communication skills.

Must be hands-on and able to perform hourly functions when needed.

Must always present a hospitality mentality--warm and generous.

Must always ensure a teamwork environment.

Must be a minimum of 21 years of age to work in the Casino in a non-sensitive area.

ESSENTIAL FUNCTIONS:

1. Operates the kitchen in a profitable manner as outlined in the annual budget.

2. Monitors production and quality levels of all food products.

3. Trains, develops and maintains employee skills and relations.

4. Monitors steward responsibility.

5. Oversees incoming food product to ensure proper quality.

6. Inspects all refrigeration and dry storage for proper handling and rotation.

7. Observes cafeteria to insure proper quality at all times.

8. Develops and maintains ongoing education programs for sanitation and safety.

9. Writes description of the evening in the log book.

10. Performs other duties as reasonably requested by management.

Source: Hospitality Online