<p>Position Summary: Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations. Supervises Specialty Cooks and Cooks.</p> <p>Job Title: Sous Chef Banquets</p> <p>Department: Food & Beverage</p> <p>Reports To: Manager Banquets</p> <p>FLSA Designation: Exempt</p> <p>License Type: Non-Gaming</p> <p>Salary: $65,000 to $80,000</p> <p>Essential Job Functions:</p> <ul> <li>Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests </li><li>Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control </li><li>Engages in preparation/cooking for food items </li><li>Ensures proper staffing for maximum productivity and high standards of quality; plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity </li><li>Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met </li><li>Ensures sanitation and safety programs are strictly adhered to </li><li>Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft </li><li>Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production </li><li>Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free </li><li>Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, it's equipment and other areas of the restaurant </li><li>Must stay abreast of all emergency protocols </li><li>Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage </li><li>Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace </li><li>Participates in interviewing and selecting candidates </li><li>Responsible for training cooks and other works in preparation, cooking garnishing and presentation of food </li><li>Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed </li><li>Communicate on a consistent basis with all managers to keep them abreast of department activities </li><li>Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and demonstrating Rivers Casino standards at all times by treating each team member with care, dignity, fairness and respect </li><li>Display and encourage teamwork in the department </li><li>Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image </li><li>Perform all other duties as assigned </li></ul> <p>Qualifications:</p> <ul> <li> <p>Minimum of 3 to 4 years of culinary experience</p> </li><li> <p>Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production</p> </li><li> <p>Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry</p> </li><li> <p>May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard's and specifications</p> </li><li> <p>Ability to communicate effectively with guests, Team Members and management in both written and verbal form</p> </li><li> <p>Ability to operate kitchen equipment</p> </li><li> <p>Requires reading and math skill for recipes and measurements</p> </li><li> <p>Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members</p> </li><li> <p>Ability to handle high pace production</p> </li><li> <p>Must be able to positively accept constructive criticism and be willing to continuously improve</p> </li><li> <p>Ability to manage time effectively with minimum supervision</p> </li></ul> <p>Working Conditions:</p> <ul> <li>Must be able to lift up to 25 lbs frequently and 50 lbs occasionally </li><li>Visual range must include near and far distances </li><li>Auditory range must include immediate environment </li><li>Must be able to move about property and kitchen areas easily </li><li>Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required </li><li>Regularly required to stoop or kneel and stand for long period of time </li><li>Must be able to coordinate multiple tasks at once </li><li>Must be able to work in extreme hot and cold temperatures </li><li>Must be able to handle high stress in the work environment and turn stress into high energy </li><li>Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes </li></ul>