Myron's Sous Chef Full Time (Harrah's Pompano Beach)

ESSENTIAL DUTIES & RESPONSIBILITIES

1.  General: 
   • Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful.
   • Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back.
   • Establish production forecasts based on expected customer counts and post for staff review.
   • Oversee staff to ensure compliance with established sanitation and nutrition practices.
   • Verify portion sizes and quality standards are in compliance with departmental standards.
   • Assign work to team members and monitor for timely and proper completion to comply with budget requirements.  Monitors staff’s start times, breaks and ending times.
   • Participate in interviewing, selecting, training, and developing staff.
   • Review kitchen activities with Chef de Cuisine.
   • Assist Chef de Cuisine with development of menu items and recipes, including special events.
   • Issue disciplinary action as needed.
   • Prepare and deliver reports as requested. Maintain employee files and attendance records.
   • Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information.
   • Have complete knowledge of all casino events and promotional activities, and assist as needed.
   • Keep work area in a clean and orderly manner.
   • Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. 
   • Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships.
   • Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change.
   • Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests.
   • Perform other duties as assigned or reasonably requested by any member of management.
2. Operating Principles:  Ensure at all times operating principles are being adhered to: Clean – Keep all areas clean and pristine; Safe – Follow all safety policies and procedures; Friendly – Use customer courtesy skills of Family Style Service to provide superior guest service; Fun – Be interactive with all internal and external guests while maintaining professional standards.
3. Tools and Technology:  Use of computer station, Microsoft office software, casino tracking programs (Oracle, UKG, Stratton Warren, InfoGenesis), Char broiler, pizza oven, sauté station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, and photocopier. 
4. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot license.  Must be at least 21 years of age. Three (3) years of tax returns required.

 

 

QUALIFICATIONS

1. Experience:  A high school diploma or GED equivalent is required.  At least three years of supervisory experience in a high volume kitchen is preferred.  Accreditation from a culinary institute is preferred. Able to obtain a Food Safety Manager Certification.
2. Knowledge:  Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.  Knowledge of various cooking methods, such as roasting, frying, sautéing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
3. Skills:  Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the