Sous Chef - Steakhouse

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Job Description:
Under the direction of the Chef, plans and supervises daily operations of a kitchen in an effort to provide a positive guest experience. Duties include, but are not limited to: Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies and procedures.Responsible for scheduling employees. Consults employees on daily responsibilities, following their progress in completing tasks in time-frame allotted to ensure proper production. Controls production levels in order to minimize waste and advising Chef of progress. Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation. Ensures all food is prepared in accordance with operation standards. Maintains clean, safe, hazard-free work environment within area of responsibility. Promotes positive guest relations; handles guest complaints. Other duties as assigned.
Job Requirements:
Requires formal training and accreditation from an accredited culinary institute with minimum two (2) years food production experience or the equivalent combination of education and experience.Additional Requirements:Proficient knowledge of software programs such as Microsoft Excel, Outloook and Microsoft Word required.Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.Must be able to effectively coach and counsel employees.Must be able to effectively communicate with guests regarding complaints, tours, programs, etc.Must be able to read, understand and explain to employees technical manuals and other related materials required to proper completion of goals.Must be able to lift a minimum of 30 pounds. Requires frequent standing and walking, and some sitting. Must be able to reach with hands and arms. Must be able to complete standard Seminole Tribe of Florida forms and reports.Ability to read and understand all Seminole Tribe of Florida policies and procedures.

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