SOUS CHEF-KITCHEN ADMIN

Hard Rock Hotel & Casino Atlantic City; Atlantic City (NJ); On-site; USD 50,000 - 60,000; Full time

Benefits offered by this job

Medical, Dental, Vision Prescription

401K with match

Paid Time Off

Free Meals

Discounts at Hard Rock properties

Training and Leadership development programs

Job summary

A casino and hotel operator seeks a Culinary Manager to oversee kitchen operations and ensure food excellence. The ideal candidate will have a Culinary Arts degree and a minimum of 5 years culinary experience, including 2 years in a management role. Responsibilities include supervising staff, maintaining hygiene standards, and training employees. The position offers benefits such as medical coverage, a 401K with match, and a competitive salary ranging from $50,000 to $60,000.

Qualifications

• Culinary Arts degree preferred with 5+ years culinary experience.
• Minimum 2 years culinary management experience required.
• Excellent organizational, communication and multi-tasking skills.

Responsibilities

• Supervise kitchen staff and oversee daily operations.
• Ensure high standards of hygiene and compliance with procedures.
• Train and coach kitchen staff effectively.

Skills

Culinary Arts knowledge

Organizational skills

Communication skills

Multi-tasking abilities

Food safety knowledge

Education

Culinary Arts degree

Tools

Outlook

Excel

Word

Job description

Overview

Under the direction of the Executive Sous Chef, incumbent is responsible for supervising the staff and daily operations of the kitchen. Ensures a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

Benefits Include

• Medical, Dental, Vision Prescription, Life, Accident, Pet Legal
• 401K with match
• Paid Time Off
• Holiday Pay
• Free Meals, Free Uniforms, Free Parking
• Discounts at Hard Rock properties around the globe
• All team members are eligible to participate in the discretionary annual bonus program
• Training and Leadership development programs
• Pay range $50,000 - $60,000

Responsibilities

• Accountable for overseeing a section of the kitchen to ensure that the overall operation runs smoothly and effectively.
• Place & check food requisitions in accordance with menus.
• Handle and follow up all incidents immediately, and report accurately.
• Train staff at lower levels and coach and direct employees to perform to Kitchen Operations.
• Use correct techniques, procedures and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentation and quality consistent with standards and guest expectations.
• Maintaining food cost to parameter given by the company.
• Check food cost on a daily basis and ensure continual awareness of monthly food cost.
• Develop and maintain high standards of hygiene within kitchens.
• Keeping outlet ahead of HACCP standards.
• Ensure service is fast, fun, friendly, fresh, and focused.
• Ensuring that all HACCP folders, forms, records and procedures are adhered to and updated at all times.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion and Dedication.
• Ensure appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards.
• Comply with all internal policies and procedures.
• Performs other duties as assigned.

Qualifications

• Culinary Arts degree preferred with a minimum of 5 years of culinary experience in a restaurant or hotel environment.
• Minimum of 2 years of culinary management experience in a restaurant environment required.
• Commitment to occupational and food safety.
• Proficient knowledge of software programs such as Outlook, Excel and Word.
• Must be able to present and project a professional appearance.
• Must possess excellent organizational, communication and multi-tasking skills.
• Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.
• Must be able to effectively coach and counsel employees.

Work Environment

• Duties and responsibilities are typically performed in a professional kitchen setting, but there may be times where you will need to be on the Casino Floor or pass through this area. On the Casino Floor, you may be exposed to casino-related environmental factors including, but not limited to, secondhand smoke and excessive noise.
• Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.