Sous Chef - Buffet

SMGHA Nevada, LLC; United States; On-site; USD 55,000 - 75,000; Full time

Job summary

Palms Casino Resort seeks a talented Sous Chef to manage all kitchen operations in the absence of the Executive Chef, supervise staff, and ensure exceptional food quality and presentation.

You will oversee purchasing, receiving, inventory, menu creation, and food cost control while upholding health and safety standards, payroll and staffing, and maintaining cleanliness and equipment maintenance for the outlet.

Qualifications

• Must be at least 21 years old
• Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation
• Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above
• Demonstrated experience developing department goals and action plans in accordance with property and overall company goals
• Must be able to obtain a Health Card

Responsibilities

• Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen.
• Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products.
• Oversees product consistency and makes necessary modifications according to business needs.
• Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification.
• Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning.
• Maintains the overall cleanliness and equipment maintenance of outlet.
• Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef.
• Practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards.
• Utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation.
• Maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards.
• Maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards.
• Manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals.

Education

High school diploma or equivalent

Job description

Reporting to the Executive Chef, the Sous Chef’s primary responsibility is all physical aspects of kitchen operation, supervision of kitchen personnel, preparation and serving of food, food and labor cost control, exceeding guests’ expectations as far as food quality and presentation. All duties are to be performed in accordance with departmental and property policies, practices and procedures. Core Job Responsibilities: Communicates effectively with management, chefs, and co-workers with regards to the operations of the kitchen. Maintains operational control of purchasing, receiving, purveyor lists and inventory of all kitchen items when Executive Chef and/or Executive Sous Chef is not present, including creating menu(s) and/or recipes, monitoring food cost for outlet, and ordering food products. Oversees product consistency and makes necessary modifications according to business needs. Monitors waste and overproduction and ensures quality and proper presentation of food by ensuring that all such items are produced to specification. Performs various clerical duties regarding staff and kitchen operations including payroll, scheduling and staff files, and vacation planning. Maintains the overall cleanliness and equipment maintenance of outlet. Assumes responsibilities of the kitchen in the absence of the Executive Chef and/or Executive Sous Chef. Practices, models, and enforces proper food handling techniques on a daily basis, following all health and safety standards. Utilizes proper food handling techniques in accordance with local health and safety standards, including properly labeling and dating all products to ensure safekeeping and sanitation. Maintains budgeted labor costs by scheduling and staffing for appropriate business levels, including monitoring and minimizing overtime according to labor and departmental standards. Maintains budgeted food costs, including monitoring and minimizing waste and production according to departmental standards. Manages human resource responsibilities including performance management, and ensures staff motivation through recognition and engagement, including monitoring training of new employees to help them achieve higher goals. The Sous Chef performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency. Perform other job duties as requested. Consistent and regular attendance is an essential function of this job.

Qualifications:

Must be at least 21 years old High school diploma or equivalent. Minimum of three (3) years of experience with extensive skill, knowledge, and experience in all aspects of kitchen operation. Equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above. Demonstrated experience developing department goals and action plans in accordance with property and overall company goals. Must be able to obtain a Health Card

Physical Demands:

Work is performed in an office and kitchen setting. Must be tolerant to varying conditions of noise level, temperature, illumination, and air quality. May be exposed to smoke The noise level in the work environment is usually moderate to loud. Constant contact with executives, department management, employees, and guests. Prolonged sitting or standing and mobility. Balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, repetitive motions Lift, carry, push, pull or otherwise move objects and/or move up to 50 pounds occasionally Eye/hand coordination. Use of standard office equipment. Ability to distinguish letters, numbers, and symbols

Equal Opportunity Employer:

Palms provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. Palms, its affiliates and subsidiaries will make reasonable accommodations in compliance with applicable law. We are committed to making a work environment where the growth and well-being of our team members is the top priority.

At Palms Casino Resort and Palms Place, we believe our Team Members are the heart of our success. Every role plays a role in creating unforgettable experiences for our guests.

• We provide competitive pay, benefits, and programs that help you learn and grow.

Guided by our values: Integrity, Humility, Unity, Respect, and Excellence, we are committed to a workplace where your well-being and career development come first.