ROK-SOUS CHEF-RESTAURANT

Rocky Gap Casino • Flintstone, MD • 6d ago

Description

Salary Range:

SIGN ON BONUS $800.00

SUMMARY

Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods while ensuring the efficiency of the line and kitchen operations in accordance with specifications and standards.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

Assist with training, developing, measuring performance, disciplining, and/or scheduling department staff, as assigned.

Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, as they apply to the position.

Prepares and cooks foods of all @types, either on a regular basis or for special guests or functions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Determines how food should be presented and create decorative food displays.

Administers production schedules and staff requirements necessary to ensure timely delivery of services.

Estimates amounts and costs of required supplies, such as food and ingredients.

Inspects supplies, equipment, and work areas to ensure conformance to established standards.

Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Monitors sanitation practices to ensure that employees follow standards and regulations.

Orders or requisitions food and other supplies needed to ensure efficient operation.

Follows all recipes, specs, and control procedures.

Demonstrates new cooking techniques, recipes, and equipment to kitchen staff.

Monitors guest satisfaction.

Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the companys guest service culture standards

All other duties as assigned.

REPORTING LINE

You will report directly to the Executive Sous Chef and then the Executive Chef.

QUALIFICATION REQUIREMENTS

Must have excellent communication skills, be polite, and present a neat appearance at all times.

The ability to work with others as a team in an efficient manner.

Strong organizational skills required

Proven experience providing high level of guest service

The ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

The ability to compute rate, ratio, and percent, and to interpret data from graphs

The ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents

The ability to write effective reports and memos

Must respond to inquiries from employees or guests

The availability to work all shifts.

The ability to work in a fast-paced environment and stressful situations.

Must be at least 21 years old.

Must be able to pass a background investigation and obtain and maintain all work cards as required by the company, including gaming license through MLGCA.

ServSafe certification, or ability to become certified, required.

Knowledge of HACCP standards required.

Extensive knowledge of food safety and sanitation, culinary nutrition, and supervisory management.

The ability to verify the right to work in the United States.

EDUCATIONAL AND/OR EXPERIENCE

High School Diploma or equivalent preferred.

Culinary degree or formal apprenticeship and two to three years multi-ethnic cooking experience

preferred.

PHYSICAL DEMANDS

Ability to stand, walk, and move throughout the property for prolonged periods of time. Abilityto push, pull, bend, reach, squat, kneel, crawl, twist, sit, climb, balance, carry and lift to 25 lbs. Constant use of hearing, speech, vision (includingclose vision, distance vision, color vision, peripheral vision, depth perception, and the

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