Kitchen Sous Chef

SUMMARY

Supervises and coordinates kitchen personnel activities by performing the duties outlined in this job description. Answer questions of customers about casino operations and consistently acts to provide a positive image to all customers and Staff Members. Must perform all duties in compliance with health and safety standards and Alberta Gaming, Liquor and Cannabis Commission (AGLC).

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Within the realm of the job, maintains a clean and safe work environment. Performs duties in compliance with safety procedures, which includes the use of safety equipment. Responsible for following safety procedures, identifying unsafe practices or conditions and informing their supervisor of unsafe conditions, as directed.

2. Answers questions of customers about operations and consistently acts to provide a positive image to all customers and staff members.

3. Performs all duties with the highest degree of confidentiality.

4. Develops, maintains and enhances positive relations with all customers and staff members.

5. Wears and maintains all uniforms properly.

6. Performs all duties in compliance with the AGLC

7. Alerts Service Manager of any concerns regarding the quality, selection and variety of all food and beverages.

8. Complies with established security policies and procedures.

9. Monitors restaurant activity and acts to help cooks, as necessary, to ensure the continuous provision of prompt and courteous service.

10. Communicates and cooperates with other departments to ensure the highest degree of guest satisfaction.

11. Plans and directs the performance of all kitchen operations.

12. Ensures that the appearance of the property reflects positively on the company.

13. Directs, manages and develops an effective staff. Trains, schedules, rewards and disciplines staff. Develops staff to meet and exceed performance expectations by establishing and maintaining positive work morale and effective employee relations. Supervises servers and porters if Service Manager or leads are not available.

14. Ensures that all kitchen staff wear and maintain all uniforms properly.

15. Works with Executive Chef to manages and control restaurant budges and takes action as necessary to keep within budgetary requirements.

16. Communicates company objectives to vendors for procurement of food.

17. Maintains professional contacts with other companies, and industry professionals regarding Restaurant issues.

18. Directs the monthly inventory reconciliation of all food. Directs staff in the development of various reports to measure and track restaurant operations.

19. Develops Restaurant menus and concepts that can best attract customers.

20. Plans or participates in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers.

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21. Specifies the number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.

22. Supervises non-cooking personnel to ensure the cleanliness of kitchen and equipment.

23. Supervises cooks and tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

24. Meets with professional staff, customers, or client group to resolve menu inconsistencies or plan menus for special occasions.

25. Attends such meetings as required by Management.

26. Communicates and maintains performance standards for interaction with quest and manages staff effectively to anticipate, reduce or eliminate GUEST complaints.

27. Performs additional duties and special projects as needed and directed.

28. Attendance: reports to work as scheduled, on time, and ready to work. Will always remain in work areas, excluding breaks.

29. All other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Manages subordinates in the kitchen area. Is responsible for assisting the Executive Chef and Food and Beverage Manager in providing direction, coordination and evaluation of the Kitchen team. Carries out supervisory responsibilities while following the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees' planning, assigning and directing work; appraising performance; rewarding and disciplining employees.

QUALIFICATIONS

Demonstrated experience performing as a supervisor and cook, preferably within a hospitality, restaurant or gaming environment. Demonstrated strong customer service skills. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience problem solving, organizing and prioritizing work.

EDUCATION and/or EXPERIENCE

Graduation from culinary school or equivalent is desired. Must have one (1) or more years of recent and related experience performing as a supervisor and cook, preferably within a hospitality, restaurant or gaming environment.

CERTIFICATES, LICENSES, REGISTRATIONS

Journeyman cook's certificate. Food Safe certificate. Must be able to pass a criminal background check. Must have or be working toward a red seal certification.

LANGUAGE SKILLS

Ability to demonstrate effective and diplomatic oral and written communication skills using English.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

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PHYSICAL DEMANDS

Essential duties may involve performing physical exertion: constant brisk walking, climbing stairs, stooping, bending, stretching, reaching, kneeling, squatting, bending, walking and crouching, pushing and standing for an entire work shift, with standard breaks, to perform duties. The physical demands described here represent those that must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand. The employee is frequently required to walk. The employee is occasionally required to reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include depth perception and ability to adjust focus.

WORK ENVIRONMENT

Essential duties involve working in a kitchen environment, containing hot and cold temperatures, loud noise and odours. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MATERIALS AND EQUIPMENT DIRECTLY USED

Equipment is typical of a retail/commercial kitchen, bar and restaurant. Including slicers, mixers, ovens, burners, steam tables, groove grill, refrigerators, fryers, knives, spoons, forks, glasses, pitchers, oven mitts and various cleaning supplies and materials. Knowledge of M.S.D.S. sheets