What are the responsibilities and job description for the Pearl Sous Chef position at Red Hawk Casino?
Job Details
Description
DUTIES AND RESPONSIBILITIES
Description
DUTIES AND RESPONSIBILITIES
- Prepares and cook foods of all types, either on a regular basis or for special guests or functions.
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Makes recommendations and suggestions in hiring, terminating, suspending and counseling to the venue Chef.
- Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Check the quantity and quality of received products.
- Demonstrate new cooking techniques and equipment to staff.
- Determine how food should be presented, and create decorative food displays.
- Determine production schedules and staff requirements necessary to ensure timely delivery of services.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
- Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that team members follow standards and regulations.
- In the absence of the Restaurant Chef order or requisition food and other supplies needed to ensure efficient operation.
- Develops and documents all recipe specs, and control procedures.
- Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
- Create and maintain on-line templates for Production, Commissary Ordering and Transfers
- Responds to guest service issues
- Monitor payroll/punch edits
- Inspects all food safety documentation for accuracy and consistency.
- Facilitates the flow of pertinent information from management to team members and from the team members to the Restaurant Chef
- Administers production schedules and staff requirements necessary to ensure timely delivery of services.
- Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitors sanitation practices to ensure that team members follow standards and regulations.
- Follows all recipes, specs, and control procedures.
- Performs all other duties as assigned.
- High school diploma or GED. Culinary degree or formal apprenticeship preferred.
- Two or more year’s restaurant and/or kitchen supervisory experience required.
- Strong organizational and interpersonal skills required.
- Appropriate licenses, as required.
- ServSafe® certification, or ability to become certified, required and knowledge of HACCP standards required.