Outlet Sous Chef

Hard Rock Hotel & Casino Ottawa; Cincinnati (OH); On-site; USD 60,000 - 75,000; Full time

Job summary

Hard Rock Cincinnati is seeking an experienced Sous Chef to lead culinary operations, plan menus, supervise kitchen staff, and ensure top-quality food presentation aligned with Hard Rock standards.

You will manage food procurement, control costs, train team members, and collaborate with catering sales to tailor menus for events, while maintaining safety and health compliance.

Qualifications

• High school diploma or equivalent and a degree from a certified food service program, apprenticeship, culinary school, or equivalent.
• Previous supervisory experience required and 5 years’ experience as Sous Chef in a 4-star or 5-star establishment with sizeable conference and banqueting facilities.

Responsibilities

• Builds guest relations and mentors staff to provide superior service.
• Hires, trains, motivates, evaluates and supervises staff to meet objectives.
• Supervises all kitchen outlets and personnel.
• Plans menus considering market conditions, popularity and holidays.
• Checks methods of food preparation, portion sizes and garnishing by tasting.
• Procures food and equipment from approved suppliers and approves received food quality.
• Maintains storage of food items ensuring quality and health compliance.
• Collaborates with catering sales to tailor special menus.

Skills

Guest service

Staff supervision

Team mentoring

Menu planning

Cost control

Food storage

Vendor relations

Budget management

Education

High school diploma or equivalent

Culinary degree or equivalent

Job description

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

Job Description:

OVERVIEW

The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Cincinnati quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to marketplace and guest needs and recommending changes in food product as a result of market research.

RESPONSIBILITIES

• Creates an atmosphere that induces guests to make Hard Rock Cincinnati their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Supervises all Hard Rock Cincinnati food outlets, and kitchen personnel.
• Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.
• Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
• Procures food supplies and kitchen equipment from approved suppliers as needed, and approve the quality of foods received.
• Responsible for storage of food items to ensure quality of food and compliance with health requirements. Actively involved with purchasing department to ensure high quality of food products.
• Consults with catering sales manager and clients to create, adapt, and tailor special menu.
• Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit.
• Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs.
• Attend and participate in meetings, completing follow-up as assigned.
• Perform work regularly and predictably.
• Other duties as assigned.

QUALIFICATIONS

This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent.

Previous supervisory experience required and 5 years’ experience as Sous Chef in a 4 star or 5 star establishment with sizeable conference and banqueting facilities.