Sous Chef, Brew Brothers

• Responsible for day to day culinary operation in specified outlet.
• Supervises the back of the house kitchen employees.
• Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline.
• Ensures fast clean service of all menu items as well as consistency.
• Controls food production to include proper cooking methods, cooking time and temperature.
• Ensures sanitation policies and storage of prepared foods are followed.
• Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery.
• Ensures that the minimum level of labor is used to perform the required level of production.
• Completes the required daily financial tools and reports.
• Wears a bi-therm, gaming license (where required), name tag and hair restraint.
• Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced.
• Communicates and cooperates with the front of the house management team.
• Enforces all regulatory, internal controls, policies and procedures.
• Administers the overall activities of the restaurant operation on assigned shift.
• Establishes and administers training programs within the assigned restaurants.
• Counsels, guides and instructs personnel in the proper performance of their duties.
• Assists in the maintenance and development of procedures for ‘food service and inspects menu items for maximum customer satisfaction.
• Supervises staff on shift and ensures proper staffing levels in order to provide high standards of service with minimum labor hours.
• Monitors appearance of food served and communicates deviations from standard.
• Prepares and, coordinates the periodical performance reviews (90 days, annuals, etc.) of assigned personnel.
• Service standards used to measure success include, turnover rate, high staff morale, labor cost in line with budget and cleanliness of restaurant.
• Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas.

QUALIFICATIONS:

• High School Diploma or equivalent required.
• Bachelor degree in Food and Beverage or related field, preferred.
• Five years of experience in the restaurant industry including 2-3 years as a supervisor.
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must be 21 years of age.
• Must pass background check
• Must be able to work any day of the week and any shift, including holidays and weekends.
• Must have excellent customer service, communication, and supervisory skills.
• Knowledgeable in data entry, read and interpret output from a computer
• Must be able to train, follow and execute training manuals; have proven performance in implementing and maintaining food production operational standards.
• Must have knowledge of kitchen/restaurant sanitation, operation and maintenance of equipment.
• Must be able to work any day of the week and any shift, including holidays and weekends.

WORK ENVIRONMENT REQUIREMENTS:

• Must be able to work independently along with a team mentality.
• Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 25 lbs or more.
• Must be able to stand for prolonged periods of time or entire shift.
• Must be able to work at a fast pace and in stressful situations.
• Is able to tolerate areas containing second-hand smoke, high noise levels, bright lights and dust.
• Must be able to read, write, speak and understand English.
• Must be able to maneuver around office areas, effectively work in high traffic areas and responds to visual and aural cues.
• Mathematical abilities including addition and subtraction/accurate record keeping strongly required.
• Must have the dexterity to grip and work necessary items (chips, 10 key adding machine, money bags, computers, money, etc.).
• Must be able to work independently and with a team.
• Able to assist with cooking using industry and property standard techniques, procedures and equipment.
• Must be able to stand for prolonged periods of time and/or entire shift.
• Flexibility in fingers and hands to utilize kitchen/restaurant equipment, bottles/glasses/knives/, etc.
• Responds to visual and aural cues while adapting to extreme temperature changes.
• Mathematical abilities including addition and subtraction required.
• Familiar with all phases and operations of the kitchen and able to have a sense of urgency and react to changing business demands express excellent communication skills.

DISCLAIMER:

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

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