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Food and Beverage – Sous Chef

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Job Summary

As a direct assistant to the Executive Chef the Sous Chef manages kitchen operations and staff on a daily basis ensures a consistent, high quality food product. Areas of responsibility comprise overseeing food preparation area of incumbent’s specific kitchen. As a Supervisor, works with the food and beverage leadership team and associates to successfully execute all kitchen operations; strives to continually improve guest and associate satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities

  • Ensure compliance with all Food and Beverage Policies, standards and procedures
  • Actively involved in training kitchen associates on the fundamentals of good cooking and excellent plate presentations
  • Recognizes superior quality products, presentations and flavor
  • Maintains procedures for food portions and waste controls
  • Follows proper handling and right temperatures of all food products
  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
  • Empowers associates to provide excellent customer service.
  • Ensures associates receive on-going training to understand guest expectations
  • Assists associates based on their individual strengths, development needs, career aspirations and abilities
  • Manages training initiatives for current and new associates
  • Ensures associates follow required food handling and sanitation procedures

Requirements

  • High School Diploma or equivalent required
  • Culinary Education required; or equivalent training/experience
  • Experience successfully handling a diverse group of associates
  • Excellent culinary skills; possesses the ability to perform all functions in the culinary operation
  • Extensive knowledge of good handling and sanitation standards
  • Experience with maintaining kitchen equipment
  • Understanding of Restaurant operational procedures
  • Effective decision making skills
  • Strong problem-solving skills
  • Strong analytical skills
  • Knowledge of overall casino operations as they affect kitchen and related areas
  • Good negotiation skills
  • Good presentations skills
  • Good communication skills
  • Strong organization skills