Harrah’s Cherokee Casino Resort Position Description

POSITION TITLE: Sous Chef

DEPARTMENT: Employee Cafeteria, Banquet, Selu Garden Café, The Smokehouse Coop, Gordon Ramsay, Noodle Bar, Guy Fieri, Italian

GRADE/FLSA STATUS: S15—Exempt

BADGE TYPE/COLOR: Key--Blue

REPORTS TO: Restaurant Chef, Executive Sous Chef

SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler

JOB SUMMARY:

Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift.

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:

Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards
Responsible for requisitioning of food supplies
Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them
Perform daily checks to ensure the quality of the line set up
Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
Work all stations on the line to assist the cooks when busy or provide breaks
Operate a productive, sanitary, team oriented working environment within budgeted guidelines
Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication
Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures
Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed
Conduct pre-shift meetings to communicate important information
Build relationships with customers
Provide the highest quality of service to customers and associates at all times
Prepare prep lists and production sheets
Understand local sanitation, health code laws, and weights and measures requirements
Ensure all required logbooks and temperature logs, are maintained and verified
Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
Properly maintain and store company inventory including utensils, cookware and machinery
Calibrate pH meters and thermometers
Protect all company assets in regard to waste, breakage, and theft
Complete end of shift logs in a timely and accurate manner
Ensure service recovery activities
Operate cash register
Adhere to internal control regulations in regard to variances
Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities
Ensure timely and accurate performance appraisals and accurate work history entries
Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale
Provide continuous positive coaching for development of employees and appropriate corrective action when necessary
Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary
Current knowledge on food trends and be “cutting edge” focused with food presentations, flavor profiles and technology
Abide by appearance standards
Complete daily shift checklist that is verified by leader before leaving

Perform any other duties as requested by shift leader
Adhere to regulatory, departmental and company policies/procedures in an ethical manner

Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values

MINIMUM QUALIFICATIONS:

High school diploma or GED required
Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred
Two years successful culinary experience required
One year culinary supervisory experience required
ServSafe certified
Must demonstrate the following essential knowledge and skills
Knowledge of food preparation and presentation
Neat, professional appearance with excellent personal hygiene
Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook

Ø Excellent interpersonal skills

Excellent leadership/motivational skills

Knowledge of sanitation standards and procedures
Able to attend to multiple priorities simultaneously
Problem-solving abilities
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
Must be ableto quickly perform mathematical computations

PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS:

Must be able to be on feet for 8-hour shift
Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties
Must be able to respond to visual and aural cues
Must be able to read, write, speak, and understand English
Must be physically mobile with reasonable accommodation
Must be able to handle high stress in the work environment and turn stress into high energy
Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart
Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke
Must be able to work a flexible schedule including weekends, evenings, and holidays

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah’s Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 1.13.26

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