Sous Chef - Full Time - Harrah's Gulf Coast

Qualifications:

• High School graduate or equivalent preferred. 
• Three years of apprenticeship and technical training in food preparation. 
• Must be energetic, very outgoing and enthusiastic.   
• Prior experience in supervising large work units with multiple areas of responsibility, history of developing employees is required. 
• Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skills required. 
• Must have neat appearance with good personal hygiene.   
• Must be able to get along with co-workers and work as a team.   

Essential Job Functions:

• The Sous Chef must maintain the consistency of the preparation of food and eliminate any food problems that may arise in any outlet at Harrahs. 
• Sets an example for all kitchen employees, such as neat and clean appearance and a positive mental attitude toward fellow employees. 
• Stays on top of the staff to ensure quality of food being prepared for customers. 
• Constantly upgrade his knowledge and educations in order to be competitive and must take pride in everything he does. 
• Must be able to resolve any problem or issues that arise within the staff. 
• Abides by Harrah’s standard policies and procedures at all times. 
• Sanitation of cooking areas must be kept up, and the Sous Chef assures that working area is in good working condition. 
• Must have open communication with back of the house and front of house staff.  Conducts periodic meetings with staff to ensure that morale is in good shape.
• Spends the majority of time interviewing, training, and selecting employees
• Conducts Performance Reviews
• Makes or recommends wage increases
• Makes or recommends promotions
• Provides for safety and security
• Handles employees' complaints or grievances
• Recommends disciplinary action or disciplines employees 
• Plans work
• Supervises and monitors work
• Monitors legal compliance with federal, state, and gaming laws

Physical, Mental & Environmental Demands:

• Must be able to speak, read, write and understand English fluently. 
• Visual range must include near and far distances. 
• Auditory range must include immediate environment. 
• Must be able to move about property and kitchen areas easily. 
• Dexterity to use knives and other hand-held instruments as well as food preparation equipment required. 
• Must be able to coordinate multiple tasks at once. 
• Must be able to implement strategic vision and plan day to day operation.     
• Must be able to work in extreme hot and cold temperatures. 
• Must be able to handle high stress in the work environment and turn stress into high energy. 
• Ability to lift 50 to 60 lbs.