Sous Chef

The Mint Gaming Hall Cumberland; Williamsburg (KY); On-site; USD 52,000 - 68,000; Full time

Job summary

The Mint Gaming Hall Cumberland is seeking a Sous Chef to help manage the back-of-house culinary team and ensure efficient service flow. You will contribute to new menu ideas and ensure cleanliness and sanitation in line with Health Department standards.

You will support Room Chef in quality control, cost management and training, while overseeing prep, inventory, and onboarding of new staff. A strong emphasis on leadership and safety is required to maintain high-volume service.

Qualifications

• Minimum of 2 years cook experience.
• Culinary degree preferred but not required.
• High school diploma or its equivalent.
• Must be 21 years of age or older.
• Must pass all required pre-screening and background checks.
• Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months.

Responsibilities

• Assist in managing the back of house culinary team and ensure efficient service flow.
• Support the Room Chef in all aspects of food quality, cost control, inventories and training back of house staff.
• Document recipes, measurements, quantities, and other information for consistency.
• Train culinary team on recipes and monitor adherence.
• Oversee kitchen SOPs and maintain sanitation and safety standards.
• Provide leadership, mentoring and corrective coaching to back of house staff.
• Assist with interviewing, selection and onboarding of new back of house hourly staff.
• Schedule staff and assist with payroll activities as needed.
• Coordinate with front of house management and staff for smooth service.
• Lead food prep and ensure items meet approved standards.
• Oversee line during service to maintain high-volume pacing.
• Maintain flow of kitchen and food to uphold service standards.
• Maintain prep sheets and participate in menu creations and daily specials.
• Manage inventory and costs with Room Chef; ensure proper requisitions and receiving.
• Ensure proper labeling, dating and rotation of products; SDS and safety compliance.

Skills

Cook experience

Education

High school diploma or equivalent

Culinary degree preferred

Job description

JOB SUMMARY: The Sous Chef will assist in managing the back of house culinary team and ensuring the flow of service is efficient. The Sous Chef will create and have input on new menu creations. Ensures the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.

JobResponsibilities:

• Responsible for supporting the Room Chef in all aspects of food quality, cost control, completing inventories and training back of house team members.
• Participate in the financial review process to include researching, responding to inquiries and reporting results.
• Document recipes, measurements, quantities, and other information so each creation can be duplicated consistently.
• Train culinary team on each recipe and monitor recipe adherence.
• Monitor and ensure that standard kitchen operating procedures are met on a consistent basis.
• Provide leadership to all back of house team members to include training, mentoring and corrective counseling.
• Assist in interviewing, selecting, and onboarding of all new back of house hourly team members.
• Schedule staff and assist in payroll related activities as needed.
• Communicate effectively with front of house management and staff.
• Support and lead food prep for service, ensure all prep items and recipes are made to approved standards.
• Oversee the line during service while monitoring cooks progress and slow of service, with a focus on high volume periods.
• Oversee the flow of the kitchen and the flow of food to maintain service standards.
• Prepare and coordinate daily prep sheets with Room Chef.
• Work with the Room Chef on menu creations and daily specials.
• Manage inventory and costs with the Room Chef.
• Make certain all requisitions are processed properly and placed in designated areas.
• Assist with monitoring and receiving of all product to ensure it meets property standards.
• Maintain a solid knowledge of all food products and ensure all products are properly rotated.
• Properly label and date all products to ensure safekeeping and sanitation.
• Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.
• To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset.
• The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors.
• The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner.
• The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.
• Maintain regular attendance at scheduled shift and staff meetings.
• Maintain professionalism and a friendly and approachable demeanor throughout the workday.
• Assist with training/mentoring of new team members as requested.
• Maintain all appearance standards in accordance with established uniform and appearance guidelines.
• Inform manager on duty of any irregularities and unusual situations when they occur.
• Ability to keep a friendly, calm, and helpful demeanor in high-stress situations and a continuously fast-paced environment.
• Is honest in all interactions and displays a high degree of integrity.
• Ability to work independently with little to no supervision or as part of a team is required.
• Must be and remain compliant with all legal or company regulations for working in the industry.

Education and Experience:

• Minimum of 2 years cook experience.
• Culinary degree preferred but not required.
• High school diploma or its equivalent.
• Must be 21 years of age or older.
• Must pass all required pre-screening and background checks.
• Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months.
• Ability to work a variety of shifts, this includes day, swing, late-night, weekend and holiday shifts as scheduled.
• Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction.

The Mint Gaming Hall at Kentucky Downs is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.