Sous Chef

Penn National Gaming Washington , PA 15301

Posted 5 days ago

Overview

Don't just work. Work Happy.

A career in gaming? At The Meadows Casino, we think you'll enjoy an exciting industry, fast paced days and nights, diverse, enthusiastic co-workers, unlimited growth and support from one of the leaders in the industry.

An individual could be successful if they possess the following.

Your daily responsibilities include

Position Purpose & Scope

  • Creates and presents an appetizing dining experience to Meadows guests & employees

  • Responsible for delegation of the kitchen line and technical food production, implementing policies and procedures and food specifications

  • Adheres to the specification and standards set forth by Executive Chef and Executive Sous Chef

  • Ensures that both front and back of the house employees have the necessary items and utensils needed to operate the kitchens and dining areas.

  • Delivers consistently high levels of guest service

  • Assists other culinary staff with banquets and projects

  • Resolves guest, employee and system issues quickly, effectively, fairly and consistently

  • Staffs, trains and develops Leads, Cooks, Pantry and Kitchen Workers through orientations, ongoing feedback, establishment of performance expectations and conducting performance reviews

Essential Functions and Responsibilities

All functions and responsibilities executed per department specifications

  • Food production, sanitation, storage and handling procedures for all food products

  • Masters the EATEC ordering system

  • Technical skills of portion control and culinary service standards

  • Supervises day to day operations of kitchens

  • Writes production and transfer reports

  • Conducts new hire and on-going training programs with staff

  • Completes daily food ordering and inventory control processes utilizing computerized systems and Inventory Control

  • Organizes and maintains food storage areas daily, rotation and utilization of all food products

  • Responsible for technical food production, sauce and soup making

  • Management interaction with Butchery, Purchasing and Warehouse

  • Communicate daily "special" menu items to all line cooks to facilitate product utilization

  • Conduct daily inspections of walk ins, all prep areas, dish room, all reach in refrigerators in kitchens to ensure all are at proper temperatures

  • Complete all monthly inventories

  • Attends Chef meetings as scheduled

  • Recipe Costing, Recipe Standardization, assist Room Chef with Photographic Plate Presentations

  • Routine equipment/kitchen inspections

  • Works in a friendly and professional manner

  • Expedites the cooking and preparation of all food tickets in a timely manner as dictated by the micros system

  • Verbally communicates orders to fellow co workers to insure that all food is presented at the same time

  • Maintain consistency in plate presentation and flavor

  • Maintains productions, temperature and waste charts

  • Ensures that all menu items are maintained and consistently stocked and rotated

  • Stores all foods at correct temperatures

  • Dates and labels all food items using the day dot system

  • Uses knife skills to prepare raw ingredients

  • Utilizes ovens, slow cookers, grills, griddles, broilers, deep fryers, braisers, steam jacketed kettles, ranges, salamanders, steamers, combi-ovens, electric slicers, knives, steam tables and other equipment for ala carte food preparation

  • Prepares hot and cold food items to according to specifications

  • Utilizes proper cooking techniques that ensure consistent production results

  • Stocks production area for efficient daily operation

  • Maintains a clean, neat and sanitized work area

  • Provides feedback to Assistant Exec and Exec Chefs on quality of incoming goods

  • Reports product shortages, equipment issues and safety concerns to Assistant Exec and Exec Chefs

  • Conducts culinary line performance reviews

  • Supervises front line kitchen staff in the performance of their daily duties

  • Monitors that all dish and glass washing machines are in proper operational order, stocked with and dispensing the correct concentration of chemicals, detergents and additives

  • Trains Kitchen Workers and Leads in proper procedures for use of cleaning machines, ware washers, chemicals and cleaning tools

  • Trains Kitchen Workers and Leads in the proper procedures for breakdown, cleaning and assembly of kitchen equipment, including ovens, stoves, grills, griddles, deep fryers, rotisseries, grease traps, slicing machines, grinders, tenderizers, steamers, and surfaces, grease hoods, vapor hoods, refrigeration, freezers, pre-rinse stations, garbage disposals, trash compactors, bailers, steam cleaners, trash receptacle cleaners

  • Trains Kitchen Workers and Leads in proper procedures for cleaning surfaces including non-skid, tile, stainless steel, cast iron, ceramics, glass, marble and wood

  • Writes weekly schedules and assigns employees to different areas of operation as necessary

  • Sets up and breaks down banquets and special events functions

  • Ensures employee compliance with all rules, regulations and procedures

  • Maintains proper par levels of cleaning supplies and chemicals through the use of the inventory control system and physical inventories

  • Responsible for other duties as assigned by the Executive Chef, Asst. Executive Chef or Food & Beverage Director

  • Communicates with front line staff about changes in policy and procedures and casino promotions

  • Performs safety inspections of all Food & Beverage areas

  • Recruits, interviews, recommends for hire and trains front line staff

  • Builds great teams by implementing training programs for new hires and existing employees

  • Participates in the employee orientation process

  • Maintains and strives to exceed departmental qualitative and quantitative service standards

  • Works hands on in daily culinary production.

  • Participates in the financial explanations of departmental costs

  • Creates efficient, fair schedules and station rotations that optimize the guest experience while controlling labor expense

  • Regularly uses computer systems including, not limited to network-based point of sale systems, inventory control, time & attendance and Microsoft Office software (email, Excel, Word, internet)

  • Participates in employee coaching and counseling sessions

  • Resolves guest disputes and creates guest opportunities

  • Maintains and inspects operational areas for compliance with Pennsylvania Department of Agriculture

  • Department of Food Safety and Sanitation, OSHA and company guidelines for health and safety
  • Orders service ware, small wares, laundry & linen and other essential operating materials

  • Writes employee relations, financial, engineering, security and other types of reports as requested

  • Constantly monitors and works to improve quality of products and service offered

  • Serves as liaison between senior resort management and hourly employees

  • Checks in daily inventory orders and resolves shortage issues with the Warehouse and vendors

  • Tracks employee adherence to time and attendance policies

  • Writes and issues introductory and annual employee evaluations and action plans

  • Tracks employee compliance with required work authorization cards

  • Responds to unusual events or circumstances requiring high level management attention

  • Demonstrates and holds staff accountable for proper execution of policies and procedures

  • Works within the guidelines of the collective bargaining agreement

Non-Essential Knowledge and Skills Requirements

  • Provides managerial coverage to food areas in the absence of a food manager

To be successful in this position it will require the following skill set

Essential Knowledge, Skill and Licensure Requirements

  • Ability to learn at a fast pace and help train others

  • Must be a self motivated

  • Has 3 years experience in high volume ala carte and quick service kitchens, including but not limited to pizza, short order breakfast, deli and burger shops

  • Has accurate high production knife skills and can follow cut spec's to within 1/16"

  • Hot food production knowledge including roasting, saut, broiling, deep frying, shallow frying, steaming, boiling, braising, large batch cookery, sauce production, soup production

  • Working knowledge of American, Italian and French food production techniques

  • Cold food production knowledge including but not limited to salads, fruit platters and dressings

  • Must poses the basic culinary tools, i.e.: 10 '' chef knife-spatula- tongs -carving knife- serrated knife -sharpening steel -

  • Culinary degree, culinary vocational school diploma or work experience equivalent preferred.

  • Must be front end user computer literate with an emphasis on Microsoft Office (Word, Excel), e-mail, Micros (or equivalent networked point of sale system), inventory control systems and payroll systems

  • Knowledgeable in food and beverage cost control systems and methods

  • Knowledge of labor laws, food service sanitation & health codes, safe food handling, sanitation, safety and security systems

  • Demonstrated time management and organizational skills

  • Experienced in loss prevention and waste reduction management

  • Must be fluent in verbal and written English and able to follow instructions

  • Must be 21 years of age

  • Friendly, outgoing and warm personality

  • 3 years experience managing a high volume physical labor environment preferred

  • Must be able to obtain a Pennsylvania Gaming Control Board non-gaming license

  • Must be able to obtain a Techniques of Alcohol Management certification

  • Must have valid original copy of birth certificate or passport

  • Requires knowledge of Pennsylvania Department of Agriculture

  • Department of Food Safety and Sanitation regulations
  • Requires excellent eye hand coordination

  • Requires basic knowledge of operation and maintenance of equipment needed in the daily operation of the restaurant including but not limited to ware washing machines and other cleaning devices

  • Requires knowledge of cleaning chemicals used in daily performance of duties, their purpose, ratios, toxic value and course of action if ingestion or unprotected contact is made with the chemical/s.

  • Requires knowledge and proper use of personal protective equipment provided by employer i.e.: aprons, gloves, protective eye wear, respirators or masks, non-slip footwear.

Non-Essential Knowledge, Skill and Licensure Requirements

  • College Degree (Emphasis in culinary arts or hospitality management) or equivalent preferred

  • Fluency in other languages

  • 3 years culinary management experience in a high volume, union, casino gaming environment preferred

Essential Physical Requirement

  • Reaching
  • 100%
  • Handing
  • 100%
  • Grasping
  • 100%
  • Touching
  • 75%
  • Work Speed
  • 100%
  • Must be able to work a flexible schedule including days, nights, graveyard, weekends and holidays

  • Stands unassisted for substantial periods

  • 100%
  • Walking unassisted at a fast pace for long periods of time
  • 100%
  • Bending at the waist
  • 75%
  • Bending at the knee
  • 75%
  • Pulling up to 150 lbs
  • 75%
  • Pushing up to 150 lbs
  • 75%
  • Lifting unassisted waist high up to 75 lbs
  • 75%
  • Reaching to the side, below the waist, waist level, above the waist and above the shoulders
  • 100%
  • Twisting
  • 100%
  • Squatting
  • 75%
  • Kneeling
  • 75%
  • Normal sense of smell, taste, touch and hearing
  • 100%
  • Normal range of vision and absence of color blindness
  • 100%
  • Requires ability to distinguish letters, graphic signs and symbols
  • 100%
  • Works in hot (over 90 deg. F), high humidity, noisy environment
  • 100%
  • Comes in physical contact with soaps, quaternary and/or chlorine based sanitizers
  • 100%
  • Repetitive motions, including food preparation, keyboard data entry and walking 100%
  • Normal hand - eye coordination
  • 100%
  • Works in low light ( 15 foot candles and less) environments
  • 50%
  • Works in very loud music environments for 4 - 6 hours (In excess of 110 dB)
  • 10%
  • Comes in contact with second hand tobacco smoke
  • 25%
  • Works in very cold (refrigerated) storage 39 degrees F and less)
  • 25%
  • Works in direct sun light
  • 10%
  • Occasionally repeatedly lifts 50 lbs.

  • Maintains a clean, sanitary and well groomed personal appearance

Something to leave you with

Whether you prefer being at the center of it all or working behind the scenes, there's a role for you at Penn National Gaming. We are a growing company but as big as we are, we still feel like family. The areas of career opportunity with Penn are ideal for just about any skill set. Our company wide commitment to making sure our guests smile as much as we do means you'll enjoy a fun working environment anywhere within the organization.

Equal Opportunity Employer

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