|Employer||St. Eugene Golf, Resort & Casino|
|Salary||To be Determined|
Qualifications A minimum of 10 years’ experience as a Sous chef, 5 years’ experience in menu design/menu engineering, 5 years’ experience in managing staff, experience in all aspects of kitchen administration, and 3 years’ experience in banquet culinary service. Must have a food safe certificate, Serving it Right Certificate would be an advantage. Previous hotel experience would be an asset. Competencies • Ability to develop, cultivate and lead a team • Ability to schedule staff according to service requirements • Demonstrates the ability to communicate effectively with balanced listening and talking, speaking and writing clearly and accurately, keeping others informed • Demonstrates the ability to work as part of a team by being helpful, respectful, approachable and team oriented, building strong working relationships and a positive work environment, is responsible, honest, loyal, interacts with others tactfully, resolves conflicts appropriately, and adapts to change. • Demonstrated accountability by planning ahead, managing time well, being on time, being cost conscious, thinking of better ways of doing things, demonstrates ability to follow instructions, maintains appropriate appearance, complies with team Member policies and procedures, and has a willingness to learn • Demonstrates a high level of Guest Focus by striving for high guest satisfaction, going out of way to be helpful and pleasant and making it as easy as possible on the guest rather than self, department, or organization • Knowledge of functions and promotions of the St. Eugene Golf, Resort & Casino and knowledge of the surrounding area • Knowledge of Microsoft Office computer applications • Higher knowledge of food and beverage. • Ability to accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking • The ability to display creativity in food preparation and presentation • Knowledge of the accounting aspects of food and beverage with the appropriate mathematical skills Conditions of Employment: You must be able to endure frequent bending, lifting, stooping, standing and walking. Some heavy lifting and carrying of objects is required. Employees should be prepared to work in an indoor and outdoor climate with varying degrees of temperature. You must be flexible to work both evenings and morning shifts, holidays and weekends. It will also be necessary to apply for receive and maintain a Gaming License from GPEB.
Job Purpose: While maintaining a high level of professionalism the Sous Chef will perform supervisory responsibilities such as planning, assigning and directing work; conducting training programs, evaluating performance and handling team member relations matters. The position would ensure that the Kitchen is properly staffed and trained to meet food service requirements. You would enforce performance standards, policies and procedures such as consistency in standard portion sizes, cooking methods and quality standards while ensuring compliance with food and kitchen-related safety and health regulations. The position would require you to conduct monthly stock inventories of food and supplies in the kitchen and to handle store and rotate all products properly. You would also oversee line and prep stations to ensure that all ingredients and necessary component for menu items to be prepared during the shift are ready at the start of the shift. The Sous Chef would cook and or assist line cooks in cooking great food in a speedy organized manner and assumes 100% responsibility for quality of products served. You would perform an ongoing public relations role with patrons and ensure appearance and mannerisms are professional and in accordance with Resort requirements. An on-going collaboration with other departments such as sales and catering would be required to ensure all guest needs are met. Would assume 100% of the Executive Chef’s functions in his/her absence.
|To Apply||Please use the contact information as directed in the listing.
firstname.lastname@example.org Please quote “Sous Chef” in the body of the email. Deadline for receipt of applications is May 1, 2020 by 12 PM.
|Address||7777 Mission Road|