SOUS CHEF

ViziRecruiter,LLC.; Lake Charles, Northern (LA, KY); Hybrid; USD 38,000 - 56,000; Full time

Job summary

PENN Entertainment is seeking a professional to lead culinary teams in our restaurant operations in Lake Charles, LA. This role requires strong supervision, culinary skills, and a commitment to guest satisfaction.

The ideal candidate will have an associate degree in culinary or related field with at least two years of culinary experience and one year of supervisory experience, plus proficiency in Microsoft Office and excellent communication.

Qualifications

• Associate degree in culinary or related field; 2+ years culinary experience.
• Minimum 1 year of supervisory experience required.
• Excellent written and verbal communication; fluent in English.
• Proficiency with Microsoft Office applications (Excel, Word, Outlook).
• Ability to write reports and manage budgets.

Responsibilities

• Provide guidance and daily supervision to staff in the department.
• Support operational goals and monitor performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding concerns, guest satisfaction.
• Produces menu items and ensures kitchens are stocked and ready for service.
• Support compliance to departmental budgets and cost controls.
• Promote and demonstrate superior customer service standards.
• Assist with maintaining quality assurance and health standards.
• Maintain confidentiality in all departmental matters.

Skills

Culinary supervision

Staff supervision

Guest service

Budget awareness

Communication skills

Education

Associate degree in culinary or related field

Tools

Microsoft Office (Excel, Word, Outlook)

Job description

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits - such as day-one medical coverage, 401(k) matching, and annual performance bonus may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Responsibilities

• 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 department 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.

Requirements

• 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 have 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.