Sous Chef - Sportsbook (Pending Regulatory Approval)

PENN Entertainment•St. Louis, MO

12d•$55,000

About The Position

WE LOVE OUR WORK. Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities, and facilities. Administers all aspects of food preparation, ensuring kitchen is clean, well stocked, and problem-free. Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food-related items. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian, and prep when needed. Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe). Supports safety and accident prevention programs (knife handling, proper lifting). Responsible for monitoring/implementation of garbage separation and disposal as per standards. Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction. Responsible for visibility to customer, soliciting/requesting feedback on food quality, and responding to guest concerns appropriately and professionally to resolve any issues. Responsible for development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions. Presents oneself as a Credit to company and encourages others to do the same. Performs all other related and compatible duties as assigned.

Requirements

Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university is preferred.
Two years of progressively more challenging experience in a large-volume, high quality food establishment.
Knowledge of menu planning, soups, sauces, meat, poultry, and seafood items is required.
Knowledge of Food & Labor costs.
Proven problem solving and critical thinking skills required.
Must possess excellent customer service and employee relations skills.
Good oral and written communication skills; must be fluent and literate in English.
Must be able to listen and respond to visual and aural cues.
Teamwork – ability to work collaboratively with other departments and leaders to complete property/Corporate initiatives and effective day to day operations.
Compliance with all regulatory, governmental, and safety requirements.
Effective labor management to minimize overtime and ensure appropriate staff assignment to guest traffic flow.
Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment.
Knowledge of and compliance with departmental, property, and company policies and procedures.
Maintain health department standards and regulations.
Inspection scores should be at or above standards.
Cleanliness of restaurant.
Price/value of outlet.
Physically mobile with reasonable accommodations including ability to push, pull, carry, and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in varying work areas such as confined spaces.

Responsibilities

Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities, and facilities.
Administers all aspects of food preparation, ensuring kitchen is clean, well stocked, and problem-free.
Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness, and efficient preparation of all food-related items.
Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian, and prep when needed.
Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe).
Supports safety and accident prevention programs (knife handling, proper lifting).
Responsible for monitoring/implementation of garbage separation and disposal as per standards.
Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction.
Responsible for visibility to customer, soliciting/requesting feedback on food quality, and responding to guest concerns appropriately and professionally to resolve any issues.
Responsible for development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions.
Presents oneself as a Credit to company and encourages others to do the same.
Performs all other related and compatible duties as assigned.