Brick'D Sous Chef

Hard Rock Casino Cincinnati; Cincinnati (OH); On-site; USD 50,000 - 70,000; Full time

Job summary

Hard Rock Casino Cincinnati is seeking an experienced Sous Chef to plan meals and supervise kitchen operations in our bustling establishment. This role entails menu planning, food procurement, and ensuring quality standards are met. The ideal candidate must have a high school diploma, a degree in food service, and at least five years of supervisory experience in a high-quality kitchen. Join us in creating memorable dining experiences for our guests in Cincinnati.

Qualifications

• High school diploma or equivalent required.
• Degree from a certified food service program or culinary school required.
• 5 years’ experience as Sous Chef in a high-quality establishment.

Responsibilities

• Plan meals and procure food supplies and kitchen equipment.
• Supervise kitchen personnel and ensure quality standards.
• Develop menus and check food preparation methods.

Skills

Supervisory experience

Menu planning

Food safety and storage

Guest relations

Education

High school diploma or equivalent

Degree from a certified food service program

Job description

Job Description

The incumbent 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 all Hard Rock Cincinnati quality standards. This role enhances the food product presented to guests, responds to marketplace and guest needs, and recommends changes based on market research.

Responsibilities

• Creates an atmosphere that induces guests to choose Hard Rock Cincinnati for gaming entertainment; actively builds and retains guest relations and mentors team members to provide superior service.
• Hires, trains, motivates, evaluates, and supervises staff to ensure 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 the 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 approves the quality of foods received.
• Ensures proper storage of food items to maintain quality and comply with health requirements; works closely with the purchasing department to secure high-quality products.
• Consults with catering sales managers and clients to create, adapt, and tailor special menus.
• Tracks food cost variances and adjusts pricing to achieve net profit.
• Meets budgetary guidelines for food cost, labor cost, and miscellaneous costs.
• Attends and participates in meetings, completing follow-up as assigned.
• Performs work regularly and predictably.
• Other duties as assigned.

Qualifications

Requires a 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.