Council Oak Sous Chef

Hard Rock Casino Cincinnati; Cincinnati (OH); On-site; USD 45,000 - 60,000; Full time

Job summary

Hard Rock Casino Cincinnati is seeking a qualified individual to oversee food preparation across all shifts. The role requires ensuring quality food and guest satisfaction while coordinating with staff to meet service goals.

The ideal candidate has at least 8 years of food preparation experience and must possess strong supervisory skills. Responsibilities include staff training, budget management, and maintaining health standards within the kitchen.

Qualifications

• Minimum of 8 years progressive food preparation experience.
• Completion of a culinary arts degree or apprenticeship and 4 years of experience.
• 1 year of supervisory experience required.

Responsibilities

• Oversee food preparation ensuring quality standards.
• Coordinate with front-of-the-house staff for service.
• Hire, train, and supervise kitchen staff.
• Monitor food purchasing and inventory.
• Assist in menu development and food quality assurance.

Skills

Food preparation

Staff training and supervision

Guest service

Budget management

Food safety standards

Education

Culinary arts degree or accredited apprenticeship

Minimum 8 years food preparation experience

Tools

Kitchen tools (knives, slicers, choppers)

Job description

POSITION SUMMARY

The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service to achieve Hard Rock Casino Cincinnati food service goals.

Essential Functions

These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position.

• Create an atmosphere that induces guests to make Hard Rock Casino 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.
• Hire, train, motivate, evaluate and supervise staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Establish and maintain training and development procedures to ensure superior guest service standards are achieved.
• Maintain department objectives, standards, guidelines and budget to ensure proper management of department.
• Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Assist in developing menu changes to ensure variety and food quality.
• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
• Assist Room Chef in other kitchen areas on a relief basis as necessary.
• Attend and participate in meetings, completing follow up as assigned.
• Perform work regularly and predictably.
• Other duties as assigned.

Non-essential Functions

Attend seminars when needed.

Education And/Or Experience Requirements

(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc)

• Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be eighteen (18) years of age.

Knowledge Of

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food product, food preparation, etc.
• Standard safety and sanitation practices for food and beverage service.
• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience and full understanding of financials.

Ability To

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Communicate effectively with all levels of team members and outside contacts.
• Act professionally with a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.
• Link scheduling to customer flow.
• Observe and direct actions of subordinates, monitor all activity within the dining room and inspect and maintain areas for which responsible.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.