Sous Chef

Cedar Crossing Casino & Entertainment Center; Cedar Rapids (IA); On-site; USD 52,000 - 72,000; Full time

Job summary

Cedar Crossing Casino & Entertainment Center in Cedar Rapids, IA is seeking a Sous Chef to oversee culinary operations, drive guest satisfaction, and manage food quality and safety standards. The role requires managing a high-volume kitchen, coordinating with other departments, and maintaining compliance with health regulations.

The ideal candidate has two years of supervisory experience in a high-volume food service setting and strong knowledge of food costs and menu development.

Qualifications

• High school diploma or GED required plus two (2) years’ experience as a Sous Chef or culinary leadership role.
• Expert knowledge of safe food preparation techniques and methods.
• Extensive knowledge of menu development, cost and wage control.

Responsibilities

• Supervise day-to-day culinary operations to impact restaurant sales, profits and guest satisfaction.
• Monitor food and labor budgets for the department and ensure high standards of quality and sanitation.
• Lead and motivate team members; ensure OSHA and health-safety compliance.

Skills

Communication

Leadership

Time management

Problem solving

Independent work

Education

High school diploma or GED

2+ years supervisory/managerial experience

Tools

Excel

Word

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef

Full Time Management Cedar Crossing Casino & Entertainment Center, Cedar Rapids, IA, US

3 days ago Requisition ID: 1046

POSITION SUMMARY

The Sous Chef is responsible for the direct supervision and day-to-day operations of the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. They will lead the department in providing an Exciting environment and World Class Service by delivering Old-World Hospitality and Charm. The Sous Chef will monitor food and labor budget for the department, as well as ensure and maintain the highest professional food quality and sanitation standards.

KEY RESPONSIBILITIES

The following statements are intended as an overview of key responsibilities of the work for this position and are not all inclusive:

• Provides next-level guest service to internal and external guests. Demonstrates the Cedar Crossing culture in all interactions with guests and co-workers.
• Maintains confidentiality of all privileged information in accordance with established procedures with company policy and state regulations.
• Ensures compliance with all department and company policies, procedures, internal controls, and government regulations.
• Responsible for creating and fostering an environment of support and motivation for Team Members.
• Ensures compliance with all applicable health and safety regulations, including OSHA standards.
• Assists in reviewing activities in the culinary department to gauge and improve staffing levels, working conditions and other matters which influence quality guest service and profitability.
• Enforces department standards, guidelines and objectives and maintains other administrative processes to ensure proper planning and efficient operation of assigned areas.
• Responsible for enhancing the food product that is presented to guests. Recommends changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Ensure operation is following the Safe Food Handling and OSHA practices.
• Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing facilities team in the details of their work.
• Review guest complaints/concerns and take appropriate action.
• Plan and conduct staff meetings. Attend other related meetings to obtain and disseminate pertinent information.
• Adhere to the 5S Principles of ensuring that items are Sorted, Set in order, Systematically cleaned, Standardize and Sustained.
• Conduct him/her in a gracious, kind and warm manner that creates a sense of fondness, as well as professional, courteous and responsive manner, which reflects positively on the company and its core values.
• Participates with property Safety Committee.
• Update Daily Management Systems board to include daily lineup, order guides, prep lists, line checks, perpetual inventories.
• Resolves problems that are within the position's scope of authority and recommends courses of action to resolve problems that are beyond the scope of authority to the position’s supervisor.
• Keeps position supervisor informed of relevant activities.
• Other duties as assigned.

EDUCATION & EXPERIENCE

High school diploma or GED required plus two (2) years’ experience as a Sous Chef or culinary leadership role, with progressive supervisory/managerial experience in a high-volume food service establishment is required. Other combinations of education and experience may be considered. Expert knowledge of safe food preparation techniques and methods. Extensive knowledge of menu development, cost and wage control. Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation. Working knowledge of Excel and Word required.

SKILLS & COMPETENCIES

Must have ability to:

• Communicate effectively with all levels of Team Members, guests and outside contacts.
• Resolve problems and conflicts in a diplomatic and tactful manner.
• Excellent organizational and time management skills to prioritize tasks effectively.
• Excellent communication skills both written and oral.
• Strong problem-solving abilities to issues promptly
• Ability to work independently as well as collaboratively with cross-functional teams.
• Ability to read, analyze, interpret and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos; write reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests and the general public.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, every Team Member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the casino.
• Obtain and maintain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member’s department.
• Have knowledge of the Property’s programs to address problem gambling.
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with gaming regulations and Internal Controls.
• Take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management.
• Report any acts of wrongdoing on behalf of any Team Member of which they have knowledge.

WORK ENVIRONMENT

Must have ability to:

• Work effectively in a fast-paced environment.
• Move around all work areas effectively and efficiently.
• Work long hours, including nights, weekends and holidays.
• Sit or stand for extended amounts of time.
• Work in areas with exposure to flashing lights, loud noise, second-hand smoke and hot kitchens.

CERTIFICATES, LICENSES, AND REGISTRATIONS:

Valid driver’s license with a minimum of three (3) years driving experience.

Serve-Safe Certification

SUPERVISORY RESPONSIBILITIES

May manage subordinates who may supervise Team Members. Responsible for the overall direction, coordination, and evaluation of the unit(s).

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team Members will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.