Line Cook - Lilac Club Casino

SUMMARY DESCRIPTION:

The Sous Chef provides support managing the daily operations of the kitchen. Oversees the consistent, high-quality production of menu items to established specifications. Maintains standards of cleanliness and adheres to all food safety protocols.

 

ESSENTIAL JOB FUNCTIONS/DUTIES:

Include the following. Other duties may be assigned.

• Provide technical and administrative assistance to the executive chef and ensure effective kitchen operation.
• Exercise supervision of entire kitchen operation in absence of the executive chef.
• Requisition of necessary supplies.
• Assist in the interviewing, hiring and training of BOH hourly employees.
• Support the supervision of hourly staff on each shift to meet the established standards. Manage the completion of daily production sheets and determining when employees can clock out for the day.
• Assists in the production of all prep items to ensure proper consistency and recipe adherence. Prepares daily food production and adjusts par levels as necessary.
• Ensure proper sanitation and maintenance of kitchen equipment and kitchen operation. Ensure food quality by maintaining high levels of cleanliness, organization, storage, and sanitation of food products.
• Control food cost with proper ordering and receiving protocols. Control labor cost with proper management of productivity.
• Assist, as necessary, in the approval and entry of all kitchen-related invoices.
• Assist, as necessary, in the completion of month-end inventory.
• Create a positive working environment through building moral in the BOH. Ensures employee performance standards are consistent through documented, timely evaluations and reviews. Provides direction to employees regarding operational and procedural issues.
• Communicate with Chef to complete accident reports promptly in the event of employee injury.
• Keep Chef & GM promptly and fully informed of all problems or unusual matters of significance.
• Perform all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of this position.
• Maintain a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate, which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
• Provide a favorable image of the Company at all times to promote its aims and objectives, and to foster and enhance public recognition and acceptance of all of its areas of endeavor.
• Work on additional restaurant and operations related projects that may arise, as assigned by the Executive Chef or General Manager.

 

 

JOB SPECIFICATIONS:

• Minimum 3 years’ experience kitchen supervisory experience in a high-volume restaurant.
• Able to plan, direct and participate in operation of kitchen and food production outlets.
• Maintain current certifications in Serv Safe Food Manager, Allergen and Chokesaver.
• Strong listening and communication skills.
• Problem-solving and critical thinking.
• Must be able to work independently and maintain a high level of performance.
• Must be able to complete tasks in a timely and efficient manner while maintaining business standards.
• Focus on teamwork and collaboration with others.
• Provide exceptional service to internal and external Guests while leveraging the knowledge of the position and the business.
• Stay engaged and motivated with the business, department, and all Team Members at all levels while encouraging growth and development of self and others.
• Build lasting relationships by demonstrating honesty, integrity, and effective communication.
• Driven to exceed expectations while remaining accountable and fair.
• Must be 21 years or older.
• High school diploma. GED, or relevant experience.
• Excellent customer service skills.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.