Sous Chef Marketplace (QSR)

Position Summary: Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks. 

Job Title: Sous Chef    

Department: Food & Beverage 

Reports To: Manager Specialty Room Chef/Manager Marketplace  

FLSA Designation: Exempt 

License Type: Non-Gaming

Salary: $70,000 to $85,000 

Essential Job Functions:

• Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests 
• Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control 
• Engages in preparation/cooking for food items 
• Ensures proper staffing for maximum productivity and high standards of quality; plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity 
• Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met 
• Ensures sanitation and safety programs are strictly adhered to 
• Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft 
• Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production 
• Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free 
• Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, it’s equipment and other areas of the restaurant 
• Must stay abreast of all emergency protocols 
• Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage 
• Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace 
• Participates in interviewing and selecting candidates 
• Responsible for training cooks and other works in preparation, cooking garnishing and presentation of food 
• Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed 
• Communicate on a consistent basis with all managers to keep them abreast of department activities 
• Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care, dignity, fairness and respect 
• Display and encourage teamwork in the department 
• Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image 
• Perform all other duties as assigned 

Qualifications:

• Minimum of 3 to 4 years of culinary experience 
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production 
• Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry 
• May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard’s and specifications 
• Ability to communicate effectively with guests, Team Members and management in both written and verbal form 
• Ability to operate kitchen equipment 
• Requires reading and math skill for recipes and measurements 
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