MYRONS SOUS CHEF

Supervise and coordinate activities of cooks and other culinary workers. Manage kitchen in the absence of the Chef de Cuisine. Promote Family Style Service through actions and positive attitude.

• Deal with high-volume customer interactions and be consistently outgoing, upbeat, and cheerful.
• Build guest relations throughout every shift by talking with customers, making them feel welcome and comfortable, and inviting them back.
• Establish production forecasts based on expected customer counts and post for staff review.
• Oversee staff to ensure compliance with established sanitation and nutrition practices.
• Verify portion sizes and quality standards are in compliance with departmental standards.
• Assign work to team members and monitor for timely and proper completion to comply with budget requirements. Monitors staff’s start times, breaks and ending times.
• Participate in interviewing, selecting, training, and developing staff.
• Review kitchen activities with Chef de Cuisine.
• Assist Chef de Cuisine with development of menu items and recipes, including special events.
• Issue disciplinary action as needed.
• Prepare and deliver reports as requested. Maintain employee files and attendance records.
• Maintain strict confidentiality relative to financial data, company policies and procedures, and team member and customer information.
• Have complete knowledge of all casino events and promotional activities, and assist as needed.
• Keep work area in a clean and orderly manner.
• Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same.
• Handle routine customer complaints and incidents, and exhibit the appropriate discretion to identify situations requiring the attention of supervisory personnel - seek to resolve all situations in a manner that maintains positive guest relationships.
• Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change.
• Assist in maintaining a spotless environment by disposing of any cups, glasses, bottles, or other items left on the floor by guests.
• Perform other duties as assigned or reasonably requested by any member of management.

• Must be 21 years of age or older
• Must be able to obtain and maintain a 1055 gaming license.
• At least three years of supervisory experience in a high-volume kitchen is preferred.
• Accreditation from a culinary institute is preferred.
• Able to obtain a Food Safety Manager Certification.
• Proficient in English verbal and written
• Flexible to work various shifts, weekends, and holidays
• A high school diploma or GED equivalent is required.

ADDITIONAL REQUIREMENTS

• Ability to push and pull up to 50 pounds
• Ability to lift and carry objects up to 35 pounds
• Ability to bend, stoop, twist, reach, and kneel repetitively
• Safely work with provided cleaning chemical and equipment
• Ascend and descend stairs and maintain equilibrium for an extended period
• Must be able to work from a standing position and/or walking motion for extended period
• Ability to work in a smoking and pet-friendly environment
• Required to be able to taste and smell food items to insure quality and flavor levels.