SOUS CHEF

Magnolia Bluffs Casino; Natchez (MS); On-site; USD 42,000 - 64,000; Full time

Job summary

Magnolia Bluffs Casino in Natchez, MS is seeking a hands-on Sous Chef to assist the Exec Chef and lead daily kitchen operations, ensuring quality and plate presentation on all Ala Carte items.

You will train staff, manage hot and cold stations, control food cost, and uphold health codes while coordinating with culinary, service and stewarding teams.

Two to four years of experience and a culinary school degree are preferred; high school diploma is required.

Qualifications

• High School Diploma required.
• Culinary School Degree preferred.
• Two to four years of kitchen experience preferred.

Responsibilities

• Assist the Exec Chef in the daily operation of the kitchen and coordinate with Culinary, Team Cafeteria and Stewarding staff.
• Coordinate production of Ala Carte foods and ensure quality meets menu and plating specifications.
• Train, prepare and cook foods on hot and cold line stations with culinary staff.
• Assist in menu item prep while maintaining station inventories and par levels; conduct period end inventories.
• Assign duties to culinary staff for efficient kitchen operation as directed by the Restaurant Chef.
• Inspect and select fresh ingredients while keeping food costs in line.
• Communicate with Food and Beverage staff and uphold health department codes.
• Document discipline as applicable and perform other duties as assigned.
• Promote outstanding customer relations.

Education

High School Diploma

Culinary School Degree

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

Active - Non Union full-time Natchez, MS, US

JOB RESPONSIBILITIES:

• Assist the Exec Chef in the daily operation of the kitchen, along with communicating with the Culinary, Team Cafeteria and Stewarding staff on daily needs, requirements and expectations.
• Coordinate production of Ala Carte foods. Works along with the Exec Chef to ensure quality meets all menu and plating specifications.
• Train, prepare and cook foods hand in hand with the culinary staff to effectively work all hot and cold line stations.
• Assist in the preparation of menu items while maintaining daily work station high cost inventories and par level controls, as well as period end inventories.
• Assign, in detail and outlined by the Restaurant Chef, duties to culinary staff for efficient operation of the kitchen.
• Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standards in the preparation of all menu items while keeping food cost in line.
• Effectively communicate with all Food and Beverage staff.
• Ensure that the production and stewarding department maintain the standards set forth by the Local and State Health Department Codes.
• Recommends and documents discipline as applicable.
• Perform all other duties as assigned.
• Promote outstanding customer relations.

EDUCATION: High School Diploma required. Culinary School Degree preferred.

EXPERIENCE: Two (2) to four (4) years of experience preferred

Other:

• Able to lift and carry 30 lbs. frequently.
• Able to stand and walk for 6-8 hours.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.