Sous Chef - Cavanaugh's

• →Assist in staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members.
• →Understand department objectives, standards, and guidelines to achieve effective supervision of department; adjust daily schedule according to business levels.
• →Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to meet corporate standards and policies.
• →Observe and monitors staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
• →Assists in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
• →Assists in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• →Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
• →Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews special postings and prep level.
• →Ensure periodic quality checks for all products, i.e., temperature checks are conducted.
• →Monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can adjust according to business volumes.
• →Ensure daily line checks are performed with front of the house managers.
• →Oversees all stations are properly stocked and set up and ensures all kitchen equipment and working conditions are well maintained.
• →Ensure quality of food meets company specifications and cleanliness standards.
• →Assist in maintaining food and labor costs at the budgetary guidelines.
• →Ensure accurate inventories are conducted.
• →Write and cost recipes while developing a collection of recipes in a linked Excel recipe book.
• →Perform all duties including purchasing and menu changes, in adherence to all company standards and policies.
• →Must be able to stand and walk for prolong periods of time (7+ hours).
• →Knowledgeable of the Indiana Gaming regulations as well as internal controls, policies, and procedures.
• →Ensures all departmental personnel follow the Thoughtful Service model at all times.
• →Must be available for regularly scheduled work.
• →Must be able to work in an environment with secondhand smoke and loud noise.
• →Always follow the Company Service Standards model.
• →Must be available for regularly scheduled work and be able to work a variety of hours, holidays, and weekends.
• →Other duties may be assigned at any time.

The Casino industry is a 24 Hour 365-day operation. This position will primarily be indoors under controlled temperatures. Occasional exposure to outdoor climates.

Hourly $19.80

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job.  Duties, responsibilities, and activities may change at any time with or without notice.