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.
Harrah's Cherokee Position Description
POSITION: Sous Chef DEPARTMENT: Hotel/Food and Beverage STATUS: Full Time PAY GRADE: 15 REPORTS TO: Lead Sous Chef SUPERVISES: Relief Sous Chef, Senior Cooks, Cooks, and Stewards
Supervises the day-to-day preparation of food and supervision of kitchen employees on assigned shift.
ESSENTIAL JOB FUNCTIONS:
-Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards. -Responsible for requisitioning of food supplies. -Exhibits sound culinary knowledge as well as understanding food cost and margins and how to best control them. -Perform daily checks to insure 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. -Must be able to 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 -Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities. -Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. -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 -Prepare prep lists and production sheets -Complete end of shift logs in a timely and accurate manner -Encourage FOCUS standards; serve as FOCUS role model and enforce appearance standards -Ensure service recovery activities -Ensure timely and accurate performance appraisals and accurate work history entries. -Be a participatory member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions. Contribute to the improvement of the business with ideas. -Work with other departments for the overall good of the casino. -Adhere to regulatory, departmental and company policies in an ethical manner. -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.
If assigned to EDR:
-Be able to run cash register -Adhere to internal control regulations in regards to variances Be able to run cash register
-High school diploma/G.E.D required -2 year culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred -3 years successful culinary experience -2 year culinary supervisory experience -Must have completed Supervision the Big Decision and successfully pass the Super LAP skills test
Harrah's Cherokee Casino Resort is located in the heart of the Great Smoky Mountains of Western North Carolina, and is a gaming enterprise of the Eastern Band of the Cherokee Nation.
The resort includes over 1,100 luxury guest rooms, 4,000 games including traditional slots and table games, 10 restaurants, shopping, entertainment venues, and the Mandara Spa.