Sous Chef

Sous Chef

STONES SOUTH BAY CORP

Chula Vista, CA Job Details $70,304 a year 7 hours ago Qualifications Report writing Regulatory compliance Food Handler Certification Full Job Description Sous Chef Primary Function To keep kitchen operations running while supporting the Head Chef; to meet guest demands in alignment with the mission and core values of the company. Essential Responsibilities All job duties are to be performed in accordance with Company Policies & Procedures, Safety Regulations and other legal regulations and requirements (California Health & Safety Code, Division 104, Part 7 - Retail Food). Knowledge of these laws is a requirement. Essential responsibilities include the following. Please note that additional duties maybe assigned at a future date: Assist with the day-to-day operations of the kitchen in accordance with the policies and guidelines set forth by the company. Supervise line activities; assign responsibilities and provide clear/concise instructions to ensure consistent product and service standards are maintained to the highest quality. Monitor tickets and sets the pace during peak hours. Train employees, as assigned, on an ongoing basis. Mentor new staff. Oversee kitchen cleanliness in accordance with health and safety regulations. Ensure menu items are prepared according to recipes, quality standards, and yield guidelines. Assist in maintaining inventory levels and preparation of all pre-portioned food items. Order food, paper supplies, chemicals and small wares as needed. Promote a safe working environment while enforcing safety guidelines and kitchen safety awareness. Report to CSM or Security any individuals in the casino who appear to be underage, intoxicated, whose conduct appears to be illegal, or who poses a threat to the Company's operations. Report unsafe practices or hazardous conditions to the CSM, Security, Restaurant General Manager or General Manager. Attend annual BSA/AML training, as scheduled. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or

Experience:

One year training from a culinary college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. Demonstrates knowledge of product, service, quality, equipment and operations standards and an understanding of operating a restaurant.

Permits:

Must possess a current Food handlers permit as required by law.

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or team members of organization.