• Sous Chef - Desert Room (24-Hour Outlet)

    Location US-NV-Jackpot
    Posted Date 2 months ago(7/22/2019 6:36 PM)
    Job ID
    2019-65455
    Casino Property
    CACTUS PETES
    Position Type
    Regular Full-Time
    Category
    Food and Beverage
  • Overview

    Don’t just work. Work Happy.

     

    A career in gaming? At Cactus Petes Resort Casino, we think you’ll enjoy an exciting industry, fast-paced days and nights, diverse, enthusiastic co-workers, unlimited growth and support from one of the leaders in the industry.

     

    An individual could be successful if they possess the following.

    Your daily responsibilities include

    The Sous Chef organizes, supervise, and prepares all food items while maintaining quality and quantity control. Presentation of food items in accordance with established standards of quality, food cost, and labor cost. 

     

    We recognize that the hard work and dedication of our Team Members has a positive impact on our property's success, therefore along with competitive wages, full-time Team Members will receive Medical, Dental, Vision and a 401k plan, following 30 days of continued employment.

                                         

    The commute to Cactus Petes is easy and comfortable, our exclusive Team Member bus stops in Twin Falls and Hollister six times a day. We also have several types of housing available on property for rent to Team Members, subject to availability.

    To be successful in this position it will require the following skill set

    • Must maintain the strictest confidence of any and all confidential and propriatary information disclosed by an Cactus Petes entity or by a guest of Cactus Petes Casinos
    • Adhere to established department and property policies and procedures regarding guest service standards
    • This is a uniformed position, which requires the team member is in compliance with uniformed appearance standards while on duty
    • Supervise assigned food preparation in accordance with standards of quality, quantity control, taste and presentation as established by the executive chef
    • Attend weekly Sous Chef meetings and conduct culinary meetings
    • Schedule assigned personnel according to forecasted weekly volume
    • Meet with F&B Department Heads to assist in the development and planning for concepts of service, policy, procedures, and menus
    • Prepare daily logbook
    • Ensure satisfaction of guest requests for special food items as available
    • Assign specific duties on a daily basis
    • Evaluate, counsel, reprimand and discipline all assigned key preparation personnel as necessary
    • Assist Executive Chef in Maintaining apprentice quota and training all apprentices according to Culinary Apprenticeship Program curriculum
    • Maintain communication with all other departments
    • Works with Stewarding to ensure that assigned area is kept clean, properly stocked, maintained, and works with Engineering to ensure that equipment is properly maintained
    • Establish a sound working relationship with local health/sanitation agencies
    • Comply with departmental policies as well as with Company rules, regulations and policies set forth in the Employee Handbook
    • Review all recipes regularly to ensure maximum profitability
    • Adhere to all purchasing and receiving procedures
    • Ensure that cost control procedures are adhered to
    • Review all food requisitions, inter-kitchen transfers and production quantities and verify all special food requests with Executive Chef
    • Maintain labor schedule according to forecast and adjust staffing according to daily volume to minimize labor cost
    • Regularly review tally sheets of all outlets
    • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensure compliance with Company policy and health regulations
    • Inspect delivery of food to endure the highest level of quality
    • Inform Restaurant Mangers as to menu changes due o seasonal availability
    • Develop daily specials
    • Assist Chef by introducing special dishes and testing new items
    • Make menu recommendations to the Executive Chef for future menu development , holidays, special events, and promotions
    • Adhere to Cactus Petes Quality Standards for F&B
    • Post food pictures and maintain recipes to ensure uniformity
    • Check all food for taste, temperature and eye appeal
    • Perform other duties as assigned by Executive Chef
    • Be familiar with safe handling of cleaning products, equipments, and supplies
    • Respond to reasonable guest requests or place guest in contact with appropriate person for assistance
    • Supervise the training and cross training of all culinary personnel for all phases of food preparation according to standard job descriptions as provided by the by the Executive chef
    • Create and maintain a sound working relationship with all preparation personnel
    • Create attractive displays
    • Must be able to work flexible hours including evenings, weekends and holidays
    • High School Diploma or equivalent preferred
    • Be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees
    • Effective written and oral skills
    • Strong knowledge of Microsoft Word, Excel, Outlook, and PowerPoint
    • Must have excellent business communication skills an strong time management skills
    • Must be able to do the work of those you supervise
    • Strong organizational skills and excellent attention to detail
    • Excellent interpersonal skill
    • Excellent verbal and written communication skills
    • Strong customer service skills
    • Must be able to maintain confidential and proprietary information
    • Ability to effectively work independently and as part of a team
    • Ability to share or divide attention among several ongoing activities, projects or assignments
    • Ability to interpret and explain company policies and procedures to others
    • Ability to follow all policies and procedures including but not limited to attendance, appearance, safety, and security policies
    • Ability to adjust or balance the size of staff on daily basis in order to maximize productivity or control labor cost without sacrificing customer service
    • Ability to obtain support for ideas and actions from peers, or superiors in oder to accomplish a task or goal
    • Ability to identify circumstance or incidents that require the notification and/or approval of others
    • Degree from a culinary institute
    • Three to five years experience as a cook
    • Supervisory skills, training skills and problem solving skills

    Something to leave you with

    Penn National Gaming is more than you may realize. We have properties throughout the United States and Canada and are embarking on an aggressive growth mode. Our departments and areas of opportunity are ideal for just about any skill set. And our company-wide commitment to making sure our guests smile as much as we do means you’ll enjoy a fun working environment.

     

    Now that you have read about who we are, here is your opportunity to see what we're about!

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