SHOOTING STAR CASINO, HOTEL & EVENT CENTER JOB DESCRIPTION Buffet Sous Chef DEPARTMENT:BUFFETEXEMPTION STATUS:NON-EXEMPT
REPORTS TO:F&B MANAGER BUFFETCOMPACT LEVEL:3
DATE PREPARED: MARCH 2020MINORS ELIGIBLE:NO
DATE APPROVED:CASH HANDLING:NO
GRADE LEVEL:9
POSITION SUMMARY
This position is responsible for the kitchen areas of all assigned food and beverage venues to ensure excellent food service is provided to our guests and team members.In all interactions, the position is responsible for making STAR service to guests and fellow team members a first priority.
DUTIES & RESPONSIBILITIES
Provides exceptional, STAR Service to ensure overall guest satisfaction.
Performs the steps of STAR Service, which include:
oSmile and Greet.
oTake Care of Needs.
oAnticipate, Ask and Act.
oRemember to Thank and Close.
Performs the position-specific STAR service expectations, as outlined by the department.
Carries out supervisory responsibilities of assigned staff to retain a motivated, professional workforce.
•Communicates job responsibilities, training expectations/requirements and performance expectations to assure mutual understanding of desired results.
•Assesses team member performance, provides positive and constructive feedback on an ongoing basis to reinforce desired results.
•Conducts team member coaching sessions when team members' performance warrant such session.
•Completes team member performance reviews in a timely manner.
•Identifies training and/or development opportunities that will assist the team member in achieving enhanced job performance and/or career objectives.
•Verifies hours worked for assigned team members and authorized wages paid.
•Instructs, assigns and directs work by maximizing the performance of team members and equipment.
•Creates daily/weekly prep and production plan.
Responsible for preparation of menu items to ensure that recipes are followed and a quality product is presented.
•Supervises preparation of menu items.
•Prepares new menu items to test in venues and establish proper procedures on how team members are to prepare them.
•Trains team members in proper methods of preparing menu items.
•Inspects food after preparation to ensure food quality standards are met and food/plate presentation is accurate.
•Verifies staff is following set recipes, menus and portion control.
•Determines specials and menu selections based on food availability, cost and spoilage concerns.
•Works with venue manager to assist in budget preparation, budget tracking and costing methods.
•Maintains food cost within assigned parameters.
Responsible for having adequate supplies available while keeping waste and spoilage to a minimum
•Trains staff in procedures to requisition produce, receive orders, verify invoices, check freshness of product and maintain par stocks.
•Requisitions cleaning/paper supplies while reducing stage requirements.
•Develops par stock levels and procedures for maintaining levels.
•Checks coolers daily to insure product rotation and usage of product.
•Ensure proper/safe storage of all food and supplies in kitchen areas.
•Works with purchasing department to have adequate supplies in warehouse.
Responsible to maintain the cleanliness and sanitation of our kitchen and the server workstations to ensure a safe work environment and sanitation standards are maintained.
•Develops and implement cleaning procedures.
•Ensure that set kitchen sanitation standards are being met and followed in accordance with I.H.S.
and Shooting Star.
•Inspects all food and the preparation to ensure quality standards are met.
•Manages food waste and spoilage.
•Responsible for regular and adequate stocking of food and supplies.
Prepares accurate paperwork in a timely manner to ensure internal guest service.
•Monitors inventory and creates inventory sheets and requisition forms when required.
•Tracks menu costs.
•Tracks food spoilage/waste costs.
Listens and responds to guests concerns to maintain a high level of guest satisfaction
Refers guests to the appropriate department or function for issue resolution.Investigates and resolves food quality and customer complaints.
Performs other duties as assigned
EDUCATION & EXPERIENCE
Degree from Accredited Culinary School and two (2) years of supervisory experience or 4 or more years of experience in a similar position.
Certificates, Licenses & Designations
Must meet licensing requirements as prescribed by the Tribal-State Compact for gaming.
Must obtain ServSafe certification
KNOWLEDGE, SKILLS & ABILITIES
•Knowledge and ability to apply and direct internal controls.
•Knowledge of restaurant operations.
•Knowledge of buffet/banquet production.
•Knowledge of line cooking.
•Knowledge of fine dining.
•Knowledge of Front of House operations.
•Knowledge and skill of using a personal computer and related software.
•Knowledge of sanitation rules and regulations.
•Knowledge of appropriate food temperatures.
•Knowledge of chemicals and chemical levels.
•Knowledge of promotional programs offered by the Shooting Star Casino.
•Knowledge of all phases of cooking, food arrangements, and presentation.
•Skill in staff management.
•Skill in time management.
•Skill in budgeting and financials.
•Skill in verifying and balancing cashier tills.
•Skill in basic math.
•Skill of developing and maintaining a positive relationship with internal and external guest.
•Ability to lift up to 100 lbs.
•Ability to frequently stand and walk for long periods of time.
•Ability to read and interpret documents such as procedure manuals, safety rules and operational maintenance instructions.
•Ability to have patience.
•Ability to follow procedures and give attention to detail.
•Ability to write routine reports and correspondence.
•Ability to define problems.
•Ability to maintain consistency of operations.
•Ability to operate all machines and equipment for venues.
WORKING CONDITIONS
•Occasional exposure to blood borne pathogens.
•Frequent exposure to sharp objects.
•Frequent exposure to hot objects/equipment.
•Occasional exposure to cleaning chemicals.
•Occasional exposure to moderate concentration levels of tobacco smoke.
Note:Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job.They reflect principal job elements essential for performing the job and evaluating performance.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.