Sous Chef - Casino jobs in State College, PA

Description

Serve as working lead supervisor, overseeing and coordinating activities of food service employees.  Work with residents to ensure satisfaction in areas of quality, service and problem resolution. Prepare and serve food following proper guidelines (ServSafe, HACCP, etc) Work as part of a team in a dynamic, fast-paced environment. Prepare multiple orders simultaneously. Perform assigned set-up and clean-up duties.

Essential Job Functions:

• Assume duties and responsibilities for production in absence of executive chef.
• Assume extra duties if staff shortages occur, including filling in for call-offs.
• Cooks and otherwise prepares foods by utilizing approved recipes and following prescribed production standards to ensure the quality and consistency of product’s taste and presentation. Ensures all deadlines are met in food production based on production orders.
• Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures. 
• Responsible for ensuring proper food handling, presentation, portion control, and maintenance of proper serving temperatures.
• Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to assure compliance with all sanitation, safety, production, and      merchandising requirements
• Interacts with customers to ensure customer satisfaction and resolve complaints in a friendly, service-oriented manner. Relays relevant comments directly to supervisor.
• Consistently performs audits assigned in a timely manner to ensure the safety, quality, and standards of our food service program
• Demonstrates complete understanding of daily menu items and accurately explains this to associates and customers. Also participates in production meetings with hourly associates to discuss menu items.
• Consistently exhibits the ability to keep up with peak production and service hours.
• Monitor’s inventory and deliveries closely, with the direction of the Executive Chef, of product and supplies. Track’s product production, consumption, and waste. Informs Executive Chef, when supplies or product are low.
• Supervise hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Able to produce high quality, great tasting, and visually appetizing food (with or without recipes) in a full range of culinary areas including international food and special food diets (vegan, gluten free…).
• Able to maintain high standards and control in all kitchen areas while executive chef is off site.
• Complete additional tasks as assigned by the management team.
• Maintain punctuality and regular, predictable attendance.

Sous Chef Full-Time Benefits at Foxdale Village Include:

• Competitive hourly rate of pay within a team oriented work environment
• Health, Dental & Vision Insurance Plans
• Short Term, Long Term, and Life Insurance Plans
• Paid time off (PTO)
• Holiday Pay
• Time and a half pay for holidays worked
• 403 (B) retirement program with Match Options 
• Flexible Spending Accounts (FSA)
• Tuition Reimbursement Program

Requirements

Minimum Qualifications:

Education:  High school diploma or its equivalent is preferred. Culinary education is preferred

Experience:  At least two years of large quantity food preparation.

Language:  Must be able to effectively communicate in English.

Math:  Must be able to complete tasks using basic mathematical skills.

Other:  Ability to prepare food in a fast-paced, dynamic front-of-the-house environment.

Strong communication and customer service skills.

Able to work holidays and weekends as scheduled.

Capable of following written and oral directions.

Capable of interacting politely with staff and residents regardless of the circumstances.

Ability to build teams and be a positive role model for dining services staff.

Enjoy working with older adults.

Overall creative self-starter, with a true passion for exceptional food.

Physical Requirements of the Position: 

Specific physical characteristics and abilities are required to perform the work, such as agility, dexterity and long periods of walking, standing, bending, carrying or lifting supplies and equipment weighing 50 pounds or more (with assistance when needed). This position requires the completion of mostly non-sedentary work.