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Executive Sous Chef
at Z Casinos
Monitoring skills - the Executive Sous Chef (ESC) is responsible for the entire activity from the kitchen in collaboration with the VP Hospitality; therefore he/she must possess great monitoring abilities, while also performing their regular duties.
Time management - the Executive Sous Chef must estimate the necessary time needed for each dish with Sous Chefs and staffs, as well as the time spent by each staff member when preparing different meals. ESC need to assist the VP Hospitality to perfectly organize the kitchen so that every minute is used wisely. Delays or wasted time affects the kitchen’s performances. Also, the Executive Sous Chef must estimate the necessary time for culinary tasks as well as the time which must be devoted to the managerial duties so as to perfectly handle all responsibilities.
Management of finances and resources - helps the VP Hospitality with establishing the ingredient list, and menu, the ESC must properly manage the available finances and resources.
Good communication abilities - the ESC is in constant communication with the VP Hospitality, as well as with the kitchen staff, ingredient providers, technical staff which maintains the cooking machineries in order and even with the clients. Therefore, he/she must know how to adjust their discourse in accordance with the targeted audience.
Active listening and learning - understanding what people say, asking questions for an insight into the problem and gathering information for a solution are essential when coordinating a team, whether it is in the kitchen or outside it.
Teaching abilities - the ESC must help train the subordinate cooks and auxiliary kitchen staff with Sous Chefs, therefore they need a teaching strategy which conveys the information clearly and in an accessible manner from the VP Hospitality
Analysis and evaluation - daily and weekly, an evaluation is made to the VP Hospitality for the observation and the progress made by the culinary staff. The analysis and evaluation must be done individually (for each member of the staff) as well as for the kitchen staff as a whole in order to observe how the team interacts and works together.
Computer skills - the ESC may need to keep in touch with the providers via internet or may need to introduce information on the computer, therefore good computer skills are required in order to fulfill these tasks.
Technical information - The ESC must make sure all kitchen equipment including coolers, dishwashers, all line equipment, are all in good condition and cannot hurt the staff if used properly or cause spoilage of food products. When machinery is broken, he/she needs to report directly to VP Hospitality and report it on the kitchen log.
JOB DUTIES AND RESPONSIBILITIES
- Work with the VP Hospitality to produce diversified menus in accordance with the restaurant’s policy and vision
- Is in proper uniform which includes approved shoes, hat, name tag, clean pants and jacket
- Come up with new dishes which appeal to the clients, whenever required;
- Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
- Discover talented cooks and train them in order to reach the high standards of the location
- Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
- Maintain order and discipline in the kitchen during working hours
- Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen
- Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door
- Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
- Ensures all foods are brought to SAFE temperatures both HOT and COLD and follows all HACCP procedures
- Stands in for the VP Hospitality in his/her absence
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Must be ServSafe certified
- Proven experience as a Sous Chef
- Manual dexterity able to operate cutting tools and kitchen utensils
- A team player with good communication skills
- Patient with an ability to stay positive under pressure
- Very good physical condition and endurance
Education and/or Experience:
High School Diploma or GED; or one year of related experience and/or training; or equivalent combination of education and proven experience as a Sous Chef in a leadership role managing other Sous Chefs
- Must have the ability to read and comprehend simple instructions, short polite correspondence, and memos.
- Ability to write simple correspondence.
- Ability to effectively present information in a one on one and small group situations to customers, vendors, and other team members of the company.
- All of the above must be able to be communicated in English
Must be able to perform simple mathematics skills these being the following: add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Certificates, Licenses, Registrations:
- Blood borne pathogen training.
- TIPS Training
- Serv-Safe Training
- Possess state approved food handler’s certification
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Performs frequent brisk walks
- Climb stairs
- Stooping, bending, stretching, and reaching.
- Kneeling, squatting, bending, and walking.
- Pushing and long periods of standing may also be required for the entire shift. (w/ standard breaks)
- Working in confined areas to obtain food or dry goods.
- Working on floors that may become slippery during the preparation on movement of food.
- Lifting boxes that may weight up to 80 lbs.
- Working for short periods of time in coolers and freezers that may be below 0 degrees.
The work environment described here is an accurate description of the environment a new employee will encounter while performing the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform said duties.
- Working in a kitchen environment which contains loud noise, odors and frequently hot or cold work environment due to running ovens and refrigeration units.
- Using typical commercial kitchen equipment, which includes but is not limited to: Slicers, mixers, ovens, burners, steam table, broiler, grill, fryers, and coolers.
- Working with various utensils, pots, pans, foil, plastic containers, and plastic wrap.
- Working with sharp Knifes
- Working with hot items over 200 degrees.
- Using various cleaning supplies and equipment.