Sous Chef - 32 Brews

Sky River; United States; In loco; USD 60.000 - 80.000; Tempo pieno

Descrizione del lavoro

Sky River is seeking a proactive Sous Chef to assist the Executive Chef in executing the menu, directing staff, and controlling costs. You will train personnel, uphold Sky River Spirit, and lead by example in a fast-paced kitchen environment.

You will oversee inventory, food quality, and daily operations, while coordinating with management to meet client needs and maintain high levels of guest satisfaction.

Competenze

• Requires 2 years' related supervisory culinary work experience.
• Excellent organizational skills and attention to detail.
• Strong supervisory and leadership skills.
• Extensive knowledge of all kitchen equipment.
• Commitment to guest service excellence and ethical conduct.

Mansioni

• Evaluate needs, forecast conditions, and allocate resources to maximize financial returns and guest service.
• Monitor food preparation to ensure quality and consistency per recipes and standards.
• Develop menus for large parties in collaboration with Pub Manager, considering cost and feasibility.
• Select, schedule, direct, train, and develop culinary staff.
• Create costs for menus and specials and maintain recipe cards and specifications.
• Maintain sanitation, stock rotation, and adherence to department budgets.
• Oversee food purchases, inventory, orders, receiving, and outlet organization.
• Provide outstanding customer and employee service and present a neat appearance.

Formazione

Associate degree in related field

Culinary Arts degree preferred

Descrizione del lavoro

The 32 Brews St Sous Chef is responsible for assisting the 32 Brews St Executive Chef to ensure that their menu is properly executed and managed. The primary responsibilities include assigning tasks and priorities, coordinating resources, and controlling operating expenses. In addition, the Sous Chef ensures excellence in guest satisfaction through effective training of staff, commitment to the \"Sky River Spirit\", and a hands-on, lead by example management style.

• Evaluates current needs, past experiences, and forecasted business conditions to make decisions and recommendations for best allocation of resources in the outlet to achieve maximum financial returns and guest service levels.


• Monitors and evaluates food preparation by observing cooking with correct recipes and techniques to ensure food quality and consistency according to specification standards.


• Works with Pub Manager to assist with development of large party menus which meet client requests, cost requirements and feasibility for efficient preparation.


• Selects, schedules, directs, supervises, trains, and develops culinary staff.


• Creates and determines costs associated with menus and/or specials.


• Develops and maintains recipe cards and specifications to ensure quality, consistency, portion, and cost control.


• Ensures compliance with all department and company rules and regulations.


• Monitors the proper kitchen sanitation and storage and rotation of stock.


• Develops and ensures compliance with departmental budget.


• Maintain quality and organization of food outlets.


• Performs and oversees all food purchases. Inventory stock, orders goods and overseas receiving.


• Organizes outlets for fast, efficient, and appetizing service. Maintains quality standards.


• Inventories stock, orders goods and overseas receiving. Meets special guests.


• Assists in other kitchens of the Casino as necessary.


• Maintains the work area clean and organized. Deep cleans the area at the end of shifts.


• Follows the proper closing procedure with cleaning and labeling.


• Attends periodic meetings and training sessions.


• Learns and manages P.O.S. or other control systems.


• Maintains inventories through P.O.S. or other system.


• Attends periodic meetings and training sessions.


• Provides outstanding customer and employee service at all times.


• Presents oneself a neat and clean appearance at all times.


• Performs other duties as assigned.

Requirements

• Must be 21 years or older.


• Associate degree in related field; or equivalent experience required.


• Preferred food service or Culinary Arts degree.


• 2 years' related supervisory culinary work experience.


• Excellent organizational skills and attention to detail.


• Strong analytical and problem-solving skills.


• Strong supervisory and leadership skills.


• Must have well-rounded food background, administrative and people skills.


• Must have extensive knowledge of all kitchen equipment.


• Demonstrates commitment to guest service excellence and ethical conduct.

Is this position responsible for selling, serving, or distributing alcoholic beverages or do they have comp authority? No

Gaming License Required? Yes, process facilitated by the company

Other Certifications? ServSafe

This Company is an Equal Opportunity Employer, and does not discriminate on the basis of race, gender, ethnicity, religion, national origin, age, disability, veteran status, or on any other basis prohibited by law. Information on race, gender and national origin will only be used for statistical and recordkeeping purposes, and will not be used in making any employment decisions. All information provided will be kept separate from your expression of interest. Providing this information is strictly voluntary, and you will not be subjected to any adverse action or treatment if you choose not to provide this information. If you do not choose to answer these questions, we ask that you select \"Decline to Identify\" for each question. Thank you for your voluntary cooperation.