Buffet Sous Chef
Monarch Casino Resort & Spa Black Hawk
- Black Hawk, CO
- $60,000 per year
- Permanent
- Full-time
- Fine Dining kitchen
- Work with Elevated ingredients
- Only open for diner service
- Constantly changing specials
- Advancement opportunities
- Propose menus and recipes
- Systemize food production to maximize efficiency and consistency
- Enforce purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures
- Assist Executive Chef in recruiting, managing and disciplining kitchen personnel
- Train kitchen personnel in food production principles and practices and ensure that all recipes and food production practices are followed
- Assist Executive Chef in scheduling kitchen employees in conjunction with business forecasts and predetermined budget
- Train service personnel regarding food preparation, ingredients, nutritional values and special dietary requests
- College degree or equivalent
- Guest Service and Professionalism – The Sous Chef serves as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer service
- Communication – This position requires a commitment to details both verbally and non-verbally therefore; the Sous Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction
- Interpersonal Relationships – Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others
- Problem Solving, Quality Control and Priority Assessment – Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customers
- Conflict management – A Sous Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively
- Information Gathering – Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipes
- Flexibility – Must work overtime when needed and assist the workload of others
- Understands health and sanitation requirements for State of Colorado
- Familiar with computer/POS functions to include all MS Office functions
- Ability to effectively supervise others as well as be self-disciplined
- Must be familiar with how a restaurant and bar efficiently operates
- Available to work flexible schedule including weekends and holidays, etc
- Must pass a food handling and sanitation test
- Understands measurements of liquid and weight and temperatures
- PTO
- 6 Observed Holidays and Holiday Pay
- Health Benefit Insurance Package after 90 days includes: medical, dental, vision, life insurance, short term disability, 401k with company match
- 1 Free Hot Meal per shift and Unlimited Coffee, Tea
- Up to 48 hours of Sick Pay for Team Members Under 30 hrs per Week
- 80% Subsidized Bus Transportation Options
- Free Covered Parking
- Education/Tuition/Certification Reimbursement (up to $6,000 per calendar year)
- Wardrobe/Uniforms and Dry Cleaning Provided Free of Charge for most positions
- Career Development and Advancement Programs
- Team Member Anniversary Recognition (earn resort credit, vacation trips and more!)
- Team Member Hotel, Retail and Spa Discounts