Sous Chef, Gordon Ramsay (Full Time; Varied)

Harrah’s Cherokee Casino Resort Position Description

 

POSITION TITLE:                                       Sous Chef

DEPARTMENT:                                            Food

GRADE/FLSA STATUS:                              S15—Exempt

BADGE TYPE/COLOR:                              Key--Blue

REPORTS TO:                                               Restaurant Chef, Executive Sous Chef

SUPERVISES:                                                Senior Cook, Cook II and Cook I, Food Runners, Material Handler

 

JOB SUMMARY:

Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.

 

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values
• Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards
• Responsible for requisitioning of food supplies
• Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them
• Perform daily checks to ensure the quality of the line set up
• Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
• Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
• Work all stations on the line to assist the cooks when busy or provide breaks
• Operate a productive, sanitary, team oriented working environment within budgeted guidelines
• Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication
• Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures
• Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
• Conduct pre-shift meetings to communicate important information
• Build relationships with customers
• Provide the highest quality of service to customers and associates at all times
• Prepare prep lists and production sheets
• Understand local sanitation, health code laws, and weights and measures requirements
• Ensure all required logbooks and temperature logs, are maintained and verified
• Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
• Properly maintain and store company inventory including utensils, cookware and machinery
• Calibrate pH meters and thermometers
• Protect all company assets in regard to waste, breakage, and theft
• Complete end of shift logs in a timely and accurate manner
• Ensure service recovery activities
• Operate cash register
• Adhere to internal control regulations in regard to variances
• Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
• Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
• Ensure timely and accurate performance appraisals and accurate work history entries
• Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale
• Provide continuous positive coaching for development of employees and appropriate corrective action when necessary
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
• Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology
• Abide by appearance standards
• Complete daily shift checklist that is verified by leader before leaving
• Perform any other duties as requested by shift leader
• Adhere to regulatory, departmental and company policies/procedures in an ethical manner

 

                    

MINIMUM QUALIFICATIONS:

• High school diploma or GED required
• Two years culinary arts program training/certification or equivalent supervisory/technical experience in food