Horseshoe- Buffet- Sous Chef

Oversees the entire food preparation for every station in the Buffet. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Select, train, and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions. Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property. Performs other duties as assigned.

Responds to and consistently meets the needs of internal clients. Supports and cultivates new ideas and methods to deliver business solutions. Identifies ways to increase efficiencies or improve product or service. Delivers assignments/projects on time and completes all aspects before delivering to internal clients. Clearly communicates programs/services to necessary people, seeks their support and keeps them informed of changes that may impact the business. Keeps track of existing products/services and/or progress on new initiatives. Prepares project plans that aid in moving project forward. Stays up to date with the latest developments in the profession. Develops skills to handle increasingly complex matters. Complies with and upholds company expectations including Code of Commitment, policies, procedures, industry regulations, department goals and business strategy. Politely gives consistent, timely and accurate information and finds answer when unsure. Uses Spotlight on Service when encountering guests.

Qualifications:

QUALIFICATION REQUIREMENTS: 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:

High school diploma or general education degree (GED)required

A degree from a certified food service program, apprenticeship, culinary school, or equivalent

Five (5) years of Asian culinary experience in a high food volume operation

Thorough knowledge of food products, standard recipes, and proper preparation

LANGUAGE SKILLS:

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

As a company we are driven by our Mission, Vision, and Values. We take great pride in living our values Integrity, Service with Passion, Celebrating Success, Diversity, Caring Culture, and Rigor every day. Our mission "We inspire grown-ups to play" fuels our passion for an exciting guest experience and a rewarding career.