Sous Chef Main Kitchen

ESSENTIAL JOB FUNCTIONS:

• Servicing the guest
• Must be able work with all the kitchen staffs in order to prepare, cook and present food according to restaurant standard recipes.
• Provide quality food products.
• Must set an example of excellence to all employees in terms of attendance, morale, appearance and work ethic. 
• Ensure proper receiving, storage (including temp.-settings) and rotation of food products so as to exceed Health Department regulations.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the service staff.
• Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must be able to obtain a required Non-Gaming License.

EDUCATION and/or EXPERIENCE:   

• 3 Years Culinary Experience

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

• Must be able to maneuver to all areas of the kitchen and food service areas. 
• Must be comfortable working 10 hour shifts or longer
• Must work within the sanitation guidelines
• Must be comfortable producing multiple cuisines