Sous Chef (Black Hawk)

Job Title: Sous ChefSalary: $60,000 +Status: Full TimeShift: VariesResponsibilities:The Sous Chef is the second-in-command in the kitchen and is generally responsible for food production. The Sous Chef assumes all the duties of the Room Chef in the chef's absence. Responsibilities include assisting in interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; and addressing complaints and resolving problems.Propose menus and recipesSystemize food production to maximize efficiency and consistencyEnforce purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control proceduresAssist Executive Chef in recruiting, managing and disciplining kitchen personnelTrain kitchen personnel in food production principles and practices and ensure that all recipes and food production practices are followedAssist Executive Chef in scheduling kitchen employees in conjunction with business forecasts and predetermined budgetTrain service personnel regarding food preparation, ingredients, nutritional values and special dietary requestsQualifications:College degree or equivalentGuest Service and Professionalism – The Sous Chef serves as role model and sets the standard for all team members to maintain high-quality and consistent customer service. This requires an advanced knowledge of industry best practices and customer serviceCommunication – This position requires a commitment to details both verbally and non-verbally therefore; the Sous Chef must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional directionInterpersonal Relationships – Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with othersProblem Solving, Quality Control and Priority Assessment – Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the customersConflict management – A Sous Chef must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectivelyInformation Gathering – Must enhance the quality of food-preparation services including ingredient changes to promote the uniqueness of recipesFlexibility – Must work overtime when needed and assist the workload of othersUnderstands health and sanitation requirements for State of ColoradoFamiliar with computer/POS functions to include all MS Office functionsAbility to effectively supervise others as well as be self-disciplinedMust be familiar with how a restaurant and bar efficiently operatesAvailable to work flexible schedule including weekends and holidays, etcMust pass a food handling and sanitation testUnderstands measurements of liquid and weight and temperaturesBenefits:Enhanced health, dental, and vision insurance, along with a flexible spending account.Education, tuition, and certification reimbursement (up to $6,000 per calendar year).Growth opportunities available across four different restaurants.Access the team dining hall with one free hot meal per shift.Company-matched 401k.Paid time off and six observed holidays.Save your gas and mileage on your car! Check out these convenient casino bus routes at www.casinoshuttle.com . As a Team Member of Monarch, we subsidize your bus transportation up to 80%!