Sous Chef - Full-Time (Harrah's Joliet)

Cross Street Grill Diner offer Harrah's Joliet's guests with the kinds of burgers, sandwiches and hot dogs that made Chicago famous. As the only dining destination built on the gaming floor, Cross Street Grill operates 7-days per week from 11AM-4AM.

ESSENTIAL FUNCTIONS:

• Administers all aspects of food preparation at outlet ensuring 100% internal/external guest satisfaction.

• Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.

• Leads the department by creating a positive, supportive environment where talents, skills and trade practices are exchanged and operational support is provided for all Food and Beverage employees.

• Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.

• Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value.

• Plans all daily and special events as directed.

• Executes and audits supplies and inventory items insuring cost controls.

• Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards.

• Completes the required daily financial tools and reports.

• Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate team members.

• Communicates variances from established standards to Room Chef and/or Executive Chef.

• Helps set performance expectations and provides operational support for the supervisory team and employees.

• Enforces all appearance and uniform guidelines.

• Recommends changes on all standard menus and consistently strives to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.

• Conducts periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage to and administers safety policies and procedures pertaining to the procedures.

• Recommends changes including hiring, promotion, demotion and release of personnel.

• Recommends wage and salary adjustments for personnel within established limits.

• Adheres to regulatory, departmental and company policies in an ethical manner.

• All other tasks as assigned by Room Chef, Executive Chef and Food & Hotel Director.

RQUIREMENTS:

• Bachelor's Degree, Culinary Arts Degree or equivalent work experience preferred.

• Minimum of 2 years experience in a large volume food establishment including banquets, buffets and specialty outlets preferred.

• Culinary expertise in multiple specialties is preferred.

• Must possess exemplary customer service, written/verbal communication, interpersonal and managerial skills.

• Knowledge of all phases of food administration, cost controls and administration is preferred.

• Computer skills (Micros, Excel, Word, Outlook, etc.) required.

• Must pass SuperLap assessment

• Internal candidates must meet Harrah's Joliet transfer eligibility requirements.

JOB DEMANDS:

• Must be able to lift up to 75lbs and carry objects weighing up to 75lbs.

• Position requires 10% sitting, 30% standing, 60% walking.

• Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead.

• Must be able to respond to touch, speech, smell, aural and visual cues.

• Must possess coordination and dexterity to use kitchen utensils.

• Must be able to tolerate industry standard cleaning/sanitizing chemicals.

• Must be able to work in a fast-paced environment involving constant internal and external customer contact.