Sous Chef

Written By Julie Macdonald

PURPOSE
The primary purpose of the Sous Chef is to oversee the day-to-day operations of the kitchen and culinary team. To achieve planned goals for operational integrity as measured by revenue and cost controls which are consistent with the governing gaming and liquor rules and regulations. The Sous Chef will demonstrate leadership and a professional image to all guests, employees, sales accounts, representatives, vendors, competitors, and governing agencies while maintaining employer standards for guest satisfaction, employee satisfaction, quality assurance and asset protection.

CORE COMPETENCIES

  • Leadership

  • Ability to Mentor

  • Decisiveness

  • Problem Solver

  • Team Player

  • Personally Fit

DUTIES AND RESPONSIBILITIES

  • Coordinate, supervise, and assist in the preparation, cooking, and controlling of all meal periods depending on work shift and volume of business for all outlets

  • Oversee all kitchen and day-to-day operations within budgeted guidelines and to the highest standards

  • Understand and communicate with staff the operating and maintenance procedures of all equipment

  • Investigate reports and follow up on staff accidents, reporting to the Human Resources department

  • Schedule staff, assist with yearly employee evaluations, and work with HR on corrective counseling when the department manager is unavailable

  • Ensure compliance with all Food policies, standards, and procedures

  • Actively involved in training kitchen employees in the fundamentals of good cooking, as well as working with each individual kitchen employee as needed to maintain a level of competence with cooking skills and excellent plate presentation

  • Recognize superior quality products, presentations, and flavor

  • Maintain purchasing, receiving, and food storage standards

  • Ensure compliance with all local, provincial, and federal regulations

  • Calculate accurate theoretical and weighted food costs

  • Maintain procedures for food portion and waste control

  • Follow proper handling and right temperature of all food products

  • Ensure kitchen staff understand and comply with loss prevention policies to prevent accidents and control cost

KEY WORKING RELATIONSHIPS

The position requires the ability to communicate clearly, deal tactfully and work effectively with Bear Hills Casino kitchen staff and management

EDUCATION, QUALIFICATIONS AND /OR EXPERIENCE

  • Proven experience as a Sous Chef or similar role in a high-volume, upscale dining establishment

  • Culinary degree or equivalent certification from a recognized culinary institution preferred

  • Extensive knowledge of food handling and sanitation standards-Complete Food Safe Course

  • Strong leadership abilities with a track record of effectively managing and motivating a diverse team

  • Excellent communication and interpersonal skills, with the ability to work collaboratively in a fast-paced environment

  • Extensive knowledge of culinary techniques, food safety standards, and kitchen equipment

  • Ability to thrive under pressure and maintain composure during peak service hours

  • Flexibility to work evenings, weekends, and holidays as needed

WORKING CONDITIONS

Work conditions and physical capabilities, fast paced environment, repetitive tasks, physically demanding, attention to detail, combination of standing, walking, bending, crouching, kneeling, must be able to lift/carry up to 30lbs.

BEAR HILLS CASINO’S EXPECTATIONS OF EMPLOYEES

  • Adheres to all Bear Hills Casino Policies and Procedures

  • Consistently reports to work on time and prepared to perform the duties of the position

  • Acts as a role model within and outside of the Casino

  • Maintains a positive and respectful attitude

  • Communicates regularly with direct supervisor about department issues

  • Is flexible and willing to perform duties as workload necessitates

Julie Macdonald
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