This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Robert's Steakhouse (Atlantic City) is now HIRING. Opening September 2012
LOCATION: Robert's Steakhouse is an upscale restaurant located in the Trump Taj Mahal Hotel & Casino in Atlantic City, NJ.
FOR FULL JOB DESCRIPTIONS AND TO APPLY VISIT: http://www.fullcircleny.com/Jobs/
EXECUTIVE SOUS CHEF (PM)
POSITION REPORTS TO: Executive Chef
SUBORDINATE STAFF: Sous Chef (AM) and BOH employees
SUMMARY OF POSITION: Responsibility for the product quality, cleanliness and profitability of food items when on duty. The Executive Sous Chef is expected to spend time in direct involvement with the team members. This is a hands-on position that requires active, vigorous leadership. Supervise the daily operation of the kitchen area in the absence of the Executive Chef. This is not an office position. Must have a high level of cooking skill on all stations and ability to run all kitchen equipment if necessary.
DUTIES & RESPONSIBILITIES:
-Maintains a GUEST focus while performing duties. -Maintains a hygiene level required by the local Health Department and ensures that food sanitation, safety and proper food handling functions are practiced on a daily basis. -Maintain a professional, neat and well-groomed appearance, adhering to Robert's Atlantic City standards. -Communicate with chefs, management and employees efficiently with proper reporting, and meetings. -Insure compliance with all company food recipe standards. -Taste test daily all soups, sauces and line products. Ensure proper freshness, taste and rotation of product. -Review finished products prior to leaving kitchen. Maintain an exceptional production knowledge and attention to detail with decoration and taste quality. -Assist with the coordination of all restaurant, room service and banquet food functions. -Develop and follow through on semi-annual action plans and goals. -Insure compliance with Food and Beverage Policies and Procedures Manual. -Generate work orders when necessary to include preventative maintenance on all kitchen equipment. -Assist in maintaining the security and integrity of the kitchen spaces and storage area. -Assist the Executive Chef to meet budgeted food and labor costs for restaurant. -Assist with developing weekly payroll schedules in accordance with budget and revenue volume. -Assist in the costing out of approved company recipes and specifications on food products. -Comply with all company programs on purchasing from only approved vendors. -Follow proper receiving and ordering procedures, submit paperwork to Steward (Food & Beverage Controller). -Assist in performing mid-month and end of month inventories to company standard. -Supervise and assist with food prep & production as need. Ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly. -Troubleshoot unexpected or unusual situations. -Review and approve daily payroll sheets. -Assist in interview, hire, evaluate and discipline process for employees when applicable. -Provide leadership for subordinates and instruct in details of the work they perform (either directly or by enforcement of well-established rules), allot work, observe performance in detail and work with subordinates to improve performance. -Attends all scheduled employee meetings and brings suggestions for improvement. -Must be able to work without direct supervision is required. -Handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines with particular attention to detail.
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