HCVR Sous Chef, EDR (Full Time; Third Shift)

Harrah’s Cherokee Valley River Casino & Hotel Position Description

 

POSITION TITLE: Sous Chef

DIVISION: Food and Beverage

DEPARTMENTS: Landing Café, Employee Cafeteria, Food Market, Gordon Ramsay, Brew Brothers            

GRADE/FLSA STATUS:  S15—Exempt

BADGE TYPE/COLOR:   Key - Blue

REPORTS TO: Restaurant Chef

SUPERVISES:  Senior Cook; Dual Rate Senior Cook; Cook II; Cook I; Food Material Handler; Steward; Dining Attendant; F&B Cashier

 

JOB SUMMARY:

Supervise the day-to-day preparation of food and supervision of kitchen Team Members on assigned shifts.

 

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for overall daily food preparation in assigned areas, ensuring meal preparation meets established standards
• Responsible for requisitioning food supplies
• Exhibit sound culinary knowledge as well as an understanding of food cost and margins and how to control them best
• Perform daily checks to ensure the quality of the line setup
• Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms
• Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers
• Work all stations on the line to assist the cooks when busy or provide breaks
• Operate a productive, sanitary, team-oriented working environment within budgeted guidelines
• Serve as a leader for Team Members by exhibiting sound decision-making while fostering teamwork, Team Member morale, motivation, and open communication
• Act as a role model and coach Team Members while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures
• Train subordinates, providing each with the knowledge, development, and appropriate direction to perform their responsibilities
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained, as well as provide corrective actions when necessary
• Prepare schedules and station breakdowns in accordance with the daily needs of assigned areas and monitor the daily labor hours scheduled and consumed
• Conduct pre-shift meetings to communicate important information
• Build relationships with guests
• Provide the highest quality of service to guests and Team Members at all times
• Prepare prep lists and production sheets
• Understand local sanitation, health code laws, and weight and measure requirements
• Ensure all required logbooks and temperature logs are maintained and verified
• Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications
• Properly maintain and store company inventory, including utensils, cookware, and machinery
• Calibrate pH meters and thermometers
• Protect all company assets in regard to waste, breakage, and theft
• Complete end-of-shift logs in a timely and accurate manner
• Ensure service recovery activities
• Operate cash register
• Adhere to internal control regulations in regard to variances
• Responsible for or actively participates in the initiation of personnel actions, including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions
• Train subordinates, providing each with the knowledge, development, and appropriate direction to perform their responsibilities
• Ensure timely and accurate performance appraisals and accurate work history entries
• Exhibit sound decision-making, with an emphasis on motivating the team and maintaining high morale
• Provide continuous positive coaching for the development of Team Members and appropriate corrective action when necessary
• Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained, as well as provide corrective actions when necessary
• Current knowledge of food trends and being “cutting edge” focused with food presentations, flavor profiles, and technology
• Abide by appearance standards
• Complete the daily shift checklist that the leader verifies before leaving
• Perform any other duties as requested by shift leader
• Adhere to regulatory, departmental, and company policies/procedures in an ethical manner
• Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values   

MINIMUM QUALIFICATIONS:

• A high school diploma or GED is required
• Two years of culinary arts program training/certification or equivalent supervisory/technical experience in food operations is preferred
• Six months of Senior Cook or two years of cooking in a high-volume, quality establishment with culinary experience in a comparable kitchen is required
• One year of culinary supervisory experience is preferred
• ServSafe certification is required*

 

*Can be completed within 90 days of the hire date

 

Must demonstrate the following essential knowledge and skills

• Knowledge of food preparation and presentation
• Neat, professional appearance with excellent personal hygiene
• Proficient in the use of Windows-based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook

  Ø Excellent interpersonal skills 

• Excellent leadership/motivational skills
• Knowledge of sanitation standards and procedures
• Able to attend to multiple priorities simultaneously
• Problem-solving abilities
• Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required
• Must be able to perform mathematical computations quickly

 

PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS:

• Must be able to be on feet for an 8-hour shift
• Must be able to stoop, bend, reach, kneel, twist, and grasp items, push and pull while performing kitchen duties 
• Must be able to have exposure to extreme heat or cold temperatures
• Must be able to respond to visual and aural cues
• Must be able to read, write, speak, and understand English
• Must be physically mobile with reasonable accommodation
• Must be able to handle high stress in the work environment and turn stress into high energy 
• Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart
• Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibrations, crowds, and air quality, including secondhand smoke
• Must be able to work a flexible schedule, including weekends, evenings, and holidays

 

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job.  Harrah’s Cherokee Valley River Casino & Hotel Resort reserves the right to change the above job description whenever necessary.           1.30.25

• Proud to have opened our doors in September 2015.
• Located approximately one hour west of Harrah’s Cherokee Casino Resort in Murphy, NC. We’re about two hours from Knoxville, Chattanooga, and downtown Atlanta.
• Distinguished by our seven-story Hotel Tower, offering 300 guest rooms and 27 deluxe rooms.
• Made to entertain with 70 table games, including blackjack, roulette, craps, and 1,100 slot machines.