Department: Food and Beverage
Reports To: Executive Sous Chef/Executive Chef

SUMMARY

The Sous Chef is in charge of immediate production of food products. The duties of a Sous Chef require a consistent high level of energy and a clear understanding of the daily production of all soups and sauces in the kitchens. The Sous Chef must assist the Executive Chef to oversee that all production of food products are presented at San Pablo Lytton Casino high standard of excellence. The Sous Chef Supervises and directs all kitchen personnel, responsible for scheduling and payroll administration under the direction of the Executive Sous Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of
treating our guests and each other with kindness, dignity and respect.

Assumes responsibility for kitchen in absence of Executive Sous Chef.

Prepares weekly schedules for all kitchen team members.

Schedules daily assignments for all kitchen team members.

Monitors sign in/out times of team members.

Tests and approves all preparations before they leave the kitchen.

Ensures that team members follow written recipes.

Ensures that products are properly stored, rotated, using the First In First Out principle.

Ensures that raw food is properly handled to avoid cross contamination/contamination, to prevent Food Borne illness and minimize waste.

Ability to break down items using current pricing to derive food cost and percentage.

Teaches kitchen team member recipes and trains in methods of cooking

Must learn/know all food container sizes in order to fill out requisition properly.

Works closely with the Executive Sous Chef in specifying and selecting meat.

Monitors dollars spent daily to assure alignment with food cost.

Double-checks the receipt of meat and poultry of specification.

Controls the distribution and inventory of meat and food items.

Consults and advises with the Executive Sous Chef on menus and changes.

Oversees and delegates all food preparation.

Ensures that all guests are provided with the most responsive, knowledgeable and courteous service possible.

Contributes suggestions and observations on the efficient and effective operation of the department and casino.

Complies with all the rules and regulations of the casino and those specific to the department.

Observes all work and craft rules outlined in the respective Collective Bargaining Agreement.

Observes all safety rules and regulations.

Reports any and all accidents, safety hazards or potential safety hazards to the supervisor or Security Department immediately.

Adheres to the dress code, grooming and hygiene standards.

Maintains the cleanliness and professional presentation of workstation.

Attends all mandatory casino department meetings and training session.

Ability to positively motivate Supervisors and line staff which in return will ensure positive customer relations.

Ability to foresee, detect and correct potentially unsafe working environment or work practices that could lead to serious injury or cause uncomfortable working conditions for team members.

Listens and be sensitive to team members’ needs whether professional or personal.

Ability to create a teamwork spirit within the team members. Make it an enjoyable yet very productive kitchen to work in.

Attends all mandatory Casino San Pablo Management meeting and seminars and pass all mandatory tests.

Ability to schedule, communicate, administrate, delegate, follow-up, and train.

Ability to explain the fundamentals of cooking and methods of heat transference.

Familiar with proper preparation of most international and domestic dishes.

QUALIFICATIONS

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.

EDUCATION and/or EXPERIENCE

High school diploma or an Apprentice Program from the American Culinary Federation of the Culinary Institute of America completed. Three years experience as Executive Sous Chef or Area Chef. Must be familiar with all cook classifications, understanding their duties and assignments.

LANGUAGE SKILLS

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 team members of 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 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

Ability to obtain any government required licenses or certificates. For example: CPR Certificate and/or First Aid training.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. The team member must frequently lift and/or move up to 100 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually loud.

Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.