Sous Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES, Other duties may be assigned: 

• Supervises and directs all kitchen employees to ensure they perform all job functions.
• Assist in the hiring, scheduling, training, and career development of subordinates
• Provide input on performance evaluations and give feedback to employees. 
• Ensures kitchen is regularly cleaned and that all health and sanitation standards are maintained. 
• Notifies the maintenance department of any repair needs. 
• Assists in cooking and carving meats and preparation of complex dishes. 
• Assists the Executive Chef in creating new menu items and updating older ones.   
• Review the following day’s menus, complete requisition for food and supplies needed for the various storerooms, and order from primary vendors. 
• Maintain Inventory Control Procedures and all established Labor Controls. 
• Manage and control employees in a fast-paced, energized environment. 
• Must be flexible and skilled enough to stand in for the Executive Chef or a Line Cook at a moment’s notice and assist in daily food preparations.
• Address quality control issues and sustain daily inventory.
• Generate daily reports when requested 
• Work with suppliers and vendors. 
• Assist sales, catering, and banquet staff with banquets, parties, and special events.  
• Know and follow all Lakeside Hotel Casino policies and procedures
• Attend meetings and trainings as scheduled.
• Ensure compliance with all IRGC rules and regulations, Internal Controls, and Standard Operating procedures.
• Must be able to be approved for and maintain a valid gaming license.
• Adhere to all safety guidelines.
• Must be available to work days, nights, weekends, and holidays. 

SUPERVISORY RESPONSIBILITIES 

Supervises all Kitchen team members. Responsibilities include interviewing, hiring, and training; planning, assigning and directing work; appraising performance; documenting concerns and discipline; addressing complaints; resolving problems; control the flow of supplies and materials; provide for the safety and security of the Kitchen team.

Must carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

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.

All Employees must be knowledgeable to all Company policies and procedures, including fire and safety regulations.

EDUCATION and/or EXPERIENCE

• High school diploma or equivalent required.
• 5 years previous kitchen experience.
• Culinary degree or diploma preferred.
• Strong leadership background preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

• Must be able to obtain and maintain an Iowa Racing and Gaming Commission License. Must be 18 years of age or older to work the Casino Gaming floor.
• Degree related to business, accounting or related field or a combination of education and/or experience, preferred.
• Must be able to work as part of a team as well as have excellent leadership skills and be able to create an effective and efficient team.

LANGUAGE SKILLS - Must be able to effectively communicate in English.

MATHEMATICAL SKILLS - Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

COMPUTER SKILLS - Must have Microsoft Office experience and basic computer skills. Proficient with 10 key.