Sous Chef, Gordon Ramsay (Full-Time; Varied)

Harrah’s Cherokee Casino Resort Position Description

POSITION TITLE:                                          Sous Chef

DEPARTMENT:                                                Employee Cafeteria, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Guy Fieri, Italian

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:

1. Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards

2. Responsible for requisitioning of food supplies

3. Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them

4. Perform daily checks to ensure the quality of the line set up

5. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms

6. Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers

7. Work all stations on the line to assist the cooks when busy or provide breaks

8. Operate a productive, sanitary, team oriented working environment within budgeted guidelines

9. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication

10. 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

11. Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed

12. Conduct pre-shift meetings to communicate important information

13. Build relationships with customers

14. Provide the highest quality of service to customers and associates at all times

15. Prepare prep lists and production sheets

16. Understand local sanitation, health code laws, and weights and measures requirements 

17. Ensure all required logbooks and temperature logs, are maintained and verified 

18. Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications

19. Properly maintain and store company inventory including utensils, cookware and machinery

20. Calibrate pH meters and thermometers 

21. Protect all company assets in regard to waste, breakage, and theft

22. Complete end of shift logs in a timely and accurate manner

23. Ensure service recovery activities

24. Operate cash register

25. Adhere to internal control regulations in regard to variances

26. 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

27. Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities

28. Ensure timely and accurate performance appraisals and accurate work history entries

29. Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale

30. Provide continuous positive coaching for development of employees and appropriate corrective action when necessary

31. Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providi