PIZZA SOUS CHEF

Description

Summary Description:

Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Ami Pizza Room Chef and Café Room Chef. Monitor quality and quantity of prepared food. This includes, but is not limited to; menu planning, food specifications/testing, controlling the quality of raw and cooked food products to ensure that standards are met, product ordering, establishing standardized recipes, production/inventory management controls, ensuring food storage, preparation and dish-up procedures are done in accordance with food handling safety standards. Implement all OSHA, ServSafe and HACCP standards. Will also assist in other Food & Beverage venues as needed

Essential Job Duties:

• Partner with the Ami Pizza Room Chef in the menu innovation process and display ability to bring new ideas and think outside the box
• Ensure that foods are cooked correctly. Proper dough stretching, topping, and Baking.
• Ability to work well in a team environment and is open to receiving notes, constructive criticism, etc., from the team.
• Flexible hours. You may be asked to work at any time.
• Use highly-developed creative culinary and artistic skills to provide consistent menu ideas related to concept needs and objectives
• Consistently seeks to improve products and menus to maximize consumer appeal, relevance, and sales
• Assists in engaging, excite, inspire and educates the culinary team, field culinary operations and the concept
• Provide and ensures accurate collation of information towards ingredient, recipe and finished product costing
• Maintain awareness of Casino industry trends, consumer requirements and the availability of novel ingredients and processing aids.
• Collaborate in selecting high-potential ideas based on research results and strategic direction, whether new products or improvements to existing products.
• Initiate development of multiple prototypes that deliver on concept or strategy: menu description, operational feasibility, and financial realities.
• Assist in leading execution of culinary testing and consumer testing to validate prototype delivery and performance on key attributes.
• Conduct preparation and presentational audits to validate items.
• Ensure new items balance business priorities (i.e. quality, guest appeal, margin versus value financials, choice)
• Continuously learning, tasting, exploring, vetting and researching food ideas and concepts and relating them back to relevant ideas for the brand

Job requirements:

• Minimum 8 years culinary and kitchen experience or 2 years as a Sous Chef.
• Ability to work any and all hours. You may be asked to work at any time.
• Upscale casual/fine dining operations background.
• Strong knowledge and experience of casino industry desired.
• Ability to manage multiple projects under tight deadlines and be organized with minimal supervision.
• Ability to take construction criticism and feedback.
• Ability to think outside the box and translate that idea into an executable product.
• Highly developed artistic and culinary creativity skills.
• Comfort-level with an insight-driven development process.
• Theoretical understanding and practical application of culinary principles.
• Capable of creating a prototype product from an idea to executable culinary items.
• Ability to operate various types of office equipment including, but not limited to; personal computers, printers, calculators, copy machines, FAX machines, telephone, and other departmental related systems.
• Must be knowledgeable of, and consistently apply health, safety, and sanitation policies and procedures.
• Must be able to use oral, written and reading communication skills of the English language.
• Must be able to work flexible hours including evenings, weekends, and holidays.
• Must be able to stand and walk continuously throughout shift.
• Must be able to stoop, kneel, crouch, or crawl, and talk or hear.
• Must be able to occasionally lift and/or move up to 75 pounds.
• Must be able to work in close quarters or small rooms; occasionally exposed to hot, cold, wet and/or humid conditions.
• Must be able to obtain/maintain any necessary licenses and/or certificates.

Salary : $50,000