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P&J Sous Chef (Tunica)

Grade:

POSITION SUMMARY:

The Sous Chef will assist the chef in all phases of kitchen production and to instruct the cooks and helpers in proper cooking skills and techniques


ESSENTIAL FUNCTIONS AND TASKS

  • Assists Room Chef ?in monitoring overtime, staff motivation.?
  • Oversees product consistency and make necessary modifications according to business needs.?
  • Monitors waste and over production, as well as utilizes leftovers, and ensures proper rotation and quality control.
  • Assists Room Chef in monitoring training of new employees to help them achieve higher status.
  • Assists Room Chef in monitoring and enforcing Company & departmental safety policies, Health Department Standards and all other applicable.
  • Responsible for various clerical duties regarding staff and kitchen operations, i.e. payroll and staff files, etc.
  • Responsible for assisting Room Chef in monitoring food cost for their outlet, and order of all foodstuffs.
  • Responsible for assisting Room Chef in maintaining the overall cleanliness and equipment maintenance of their areas.
  • Assists Room Chef in preparation of menu.?
  • Takes inventory, coordinates with the Chef on order and preparation of food items.?
  • Delegates work assignments.
  • Assists Room Chef in production of menu.? Delegates and assists in cooking of food items, supervise staff.? Coordinates with Chef on proper cooking and time.
  • Service of menu ?Constantly supervises assists and coordinates with Chef on execution of menu. Delegates station assignments and quality check of food items
  • Breakdown ? Constantly coordinates with Chef of breakdown and transfer of banquet function food items, station items, and delegate?s breakdown to staff.
  • Constantly achieves all Service, Financial and Human Resource goals set forth by the Vice President of Food & Beverage.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position.? It is not intended to give all details or a step-by-step account of the way each procedure or task is performed.? The incumbent is expected to perform other duties necessary for the effective operation of the department.


SUPERVISORY RESPONSIBILITIES:

? Ability to positively coach employees

? Strong leadership ability

? Familiar with progressive discipline


EDUCATION and/or EXPERIENCE:

Must have Associates degree in Culinary Arts or related field and six years high volume cooking experience or an equivalent combination of education, training and experience.


CERTIFICATES, LICENSES, REGISTRATIONS:

SERV SAFE Manager Certification


KNOWLEDGE/SKILLS/ABILITIES:

  • Must have knowledge of kitchen equipment and good knife skills
  • Must be proficient in the preparation and service of all hot food stations applicable to their outlet.?
  • Must be capable of following directions and read recipes
  • Must possess good recall and memory
  • Must be able to speak, read and write English
  • Must have proficient computer skills to include Microsoft Word, Excel, PowerPoint

PHYSICAL DEMAND:

  • While performing the duties of this job, the employee is frequently standing, walking, listening, speaking and smelling.
  • Frequently walking distances of 10 to 30 ft., between various areas of department. Frequently walking distances up to 300 ft.
  • Frequently using wrist motion, dexterity, and eye-hand coordination, reaching, twisting and balancing.
  • Frequently lifting 55lbs. and occasionally carrying, pushing, and pulling up to 1200 lbs.
  • Frequently in varying climate conditions

WORKING CONDITIONS:

Work performed in climate-controlled environment with occasional hot and cold temperature changes. Employee will be required to stand on concrete floors, tiles/mats and walk on uneven or wet surfaces. Employee will be exposed to food odors, knives, and mechanical kitchen equipment. The noise level in the work environment is usually moderate. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


WORK SCHEDULE/HOURS:

Regular scheduled hour but must be flexible if needed for occasional work outside of normal business hours.


 

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