SOUS CHEF

Margaritaville Resort Casino - Bossier City, La.; Bossier City (LA); On-site; USD 52,000 - 65,000; Full time

Job summary

Margaritaville Resort Casino - Bossier City, LA is seeking an experienced culinary supervisor to guide daily kitchen operations and staff. You will ensure quality, consistency, and guest satisfaction while maintaining safety standards and cost controls.

The role requires an AA in culinary or related field, and at least two years in culinary settings with at least one year in supervision; strong communication and office skills are essential.

Qualifications

• Associate degree (A.A.) in culinary or related field or equivalent.
• Minimum two years of culinary experience; supervisory experience preferred.
• Excellent written and verbal English communication skills.

Responsibilities

• Provide guidance and daily supervision to staff in the department.
• Support and administer operational goals; monitor performance and profits.
• Coordinate scheduling with manager to ensure guest satisfaction.
• Produce menu items per restaurant prep lists; ensure kitchens are stocked.
• Support compliance with departmental budgets.
• Promote superior customer service per standards and programs.
• Ensure customer service standards are followed and address issues.
• Assist with cost control by monitoring pars and inventory.
• Assist Chef de Cuisine with attendance and admin duties.
• Maintain quality assurance procedures for health and service standards.
• Ensure regulatory compliance and report issues to management.
• Maintain strict confidentiality in all matters.

Skills

Staff supervision

Leadership

Communication skills

Customer service

Budget awareness

Confidentiality

Problem solving

Attention to detail

Education

Associate degree in culinary

Tools

Microsoft Office

Job description

• Responsible for providing guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

WE LOVE OUR WORK.

• Responsible for providing guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

BRING US YOUR BEST.

• Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience.
• Minimum one (1) year of previous supervisory experience required.
• Must have excellent written and verbal communication skills; must be fluent and literate in English.
• Must be proficient in Microsoft Office applications (Excel, Word, and Outlook).
• Ability to maintain a high level of confidentiality and professionalism.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.