Sous Chef - Team Dining Room - Greensburg

Function (Scope and Main Purpose of Job)

Manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.  

Core Service Standards

CLEAN: Must make the property shine and look impeccable while maintaining a neat CLEAN and crisp personal appearance

SAFE: Must make guests feel SAFE and comfortable through creating a worry free, carefree experience.

FAST: Provide FAST and efficient service with accuracy. Meet service time requirements and anticipate guest needs.

FRIENDLY: Greet each guest with FRIENDLY welcomes, making eye contact and smiling. Use H.E.A.R.T. steps to ease guest concerns. Say thank you to departing guests.

FUN: Work passionately as a team to create a FUN experience both for everyone who works and plays here

Specific Responsibilities and Duties

• Passion for delivery high quality products to our guests. 
• Responsible for recipe adherence, superior execution in a high-volume environment and ensuring guest satisfaction at the highest levels. 
• Meets or exceeds company budgeted targets for food cost, labor cost and supply cost.  
• Maintains the highest level of food safety and cleanliness standards, uniform and appearance standards and equipment maintenance. 
• Maintains company operating standards. 
• Demonstrates professionalism that reflects our brand and company values.

Job Requirements (skills, knowledge, and abilities)

• Requires thorough knowledge of Food and Beverage/Hospitality practices and procedures in order to perform non-repetitive analytical work. 
• Must be able to obtain and maintain licensure as required by The State Gaming Agency for the position. 
• Must be able to work with and understand financial information and data, and basic arithmetic functions. 
• Must be Serv-Safe and RAMP certified. 
• Required to work nights, weekends, and/or holidays. 
• Proven ability to lead a team and communicate efficiently, both verbally and in writing. 
• Must be flexible and adaptable to change. 

Educational Requirements

• A two (2)- year college degree in culinary arts or restaurant management is preferred and two (2)- years of employment in related position required.

Physical Requirements

• Ability to withstand physical demands, such as standing and walking briskly for extended periods of time; pushing, pulling stooping, bending and squatting continuously throughout shift; able to lift and carry 30 pounds, unassisted, for extended periods of time. 

Working Conditions

• 24/7 high energy casino with over 100,000 sq. ft of gaming and entertainment space and approximately 500 employees
• Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
• You may occasionally work in an environment where smoking is allowed.