SOUS CHEF - PLUM LOUNGE

Hard Rock Hotel And Casino - Atlantic City, NJ

Full-time

Atlantic City, NJ

Accommodation

About the position

Under the direction of the Executive Sous Chef, the incumbent is responsible for supervising the staff and daily operations of the kitchen. This role ensures a fresh, positive, and exciting environment where safety, flawless delivery, and execution of product excellence and service are paramount. The position requires a commitment to maintaining high standards of hygiene within the kitchen and ensuring that all operations comply with relevant statutory and regulatory requirements, legal demands, and professional and ethical standards. The incumbent will oversee a section of the kitchen to ensure that the overall operation runs smoothly and effectively, while also being accountable for the training and development of kitchen staff. The responsibilities include placing and checking food requisitions in accordance with menus, handling and following up on all incidents immediately, and reporting accurately. The incumbent will train staff at lower levels and coach and direct employees to perform to Kitchen Operations standards. Culinary skills will be applied to prepare meals with a focus on flavor, ingredients, temperature, presentation, and quality consistent with standards and guest expectations. Maintaining food costs within parameters set by the company is crucial, with daily checks on food costs to ensure continual awareness of monthly food costs. The role also involves ensuring that service is fast, fun, friendly, fresh, and focused, while keeping the outlet ahead of HACCP standards. The incumbent will ensure that all HACCP folders, forms, records, and procedures are adhered to and updated at all times. Developing department members' knowledge and skills through education, training, coaching, and corrective counseling is essential. The position requires a commitment to responsible gaming and responsible alcohol service, with the expectation to discreetly notify appropriate management of any concerns or observations. The incumbent will also be responsible for selecting, training, coaching, counseling, appraising, and retaining direct reports who consistently perform actions and behaviors that reinforce the Company's Mission and Values of Communication, Integrity, Fun, Respect, Accountability, Passion, and Dedication. Ensuring appropriate staffing levels to best manage labor costs while maintaining outstanding guest service is also a key responsibility. Staying abreast of current trends and practices within the area of responsibility and communicating pertinent information to management, peers, direct reports, and team members is expected.

Responsibilities

• Supervise the staff and daily operations of the kitchen under the direction of the Executive Sous Chef.
• Ensure a fresh, positive, and exciting kitchen environment focused on safety and product excellence.
• Oversee a section of the kitchen to ensure smooth and effective operations.
• Place and check food requisitions in accordance with menus.
• Handle and follow up on all incidents immediately and report accurately.
• Train staff at lower levels and coach employees to perform to Kitchen Operations standards.
• Use correct techniques, procedures, and recipes for preparing and cooking food.
• Apply culinary skills to prepare meals with consistent flavor, ingredients, temperature, presentation, and quality.
• Maintain food costs within parameters set by the company and check food costs daily.
• Develop and maintain high standards of hygiene within the kitchen and ensure compliance with HACCP standards.
• Ensure service is fast, fun, friendly, fresh, and focused.
• Ensure all HACCP folders, forms, records, and procedures are adhered to and updated.
• Develop department members' knowledge and skills through education, training, coaching, and corrective counseling.
• Demonstrate a commitment to responsible gaming and alcohol service by notifying management of concerns.
• Select, train, coach, counsel, appraise, and retain direct reports who reinforce the Company's Mission and Values.
• Ensure appropriate staffing levels to manage labor costs while maintaining guest service.
• Stay abreast of current trends and practices and communicate pertinent information to management and team members.
• Ensure compliance with relevant statutory and regulatory requirements and internal policies.

Requirements

• Culinary degree required.
• Minimum of four (4) years of culinary experience.
• At least two (2) years of kitchen supervisory experience or equivalent combination of education and experience.
• Training and/or experience in Pastry, Garde Manger, Butchery, Bakery, Hot Production, A La Carte, Buffet, and Kitchen Artistry outlets required.
• Sound knowledge of a variety of styles of cooking required.