Potawatomi Sportsbook Sous Chef

Milwaukee, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Flexible

Day Shifts

Weekend Shifts

Night Shifts

Job Description

This fast-paced and high-energy establishment is a vibrant Sports Bar known for delivering superior food products and an outstanding guest experience. With a commitment to quality and excellence, the Sports Bar fosters an environment where culinary creativity, teamwork, and guest satisfaction are paramount. The venue offers a dynamic work atmosphere where each team member plays a vital role in maintaining the high standards and ensuring memorable dining experiences for all guests. This role comes with pay based on experience and demands flexibility for various shifts, reflecting the lively operational hours and needs of the venue.

The position of Sports Bar Sous Chef is integral to our continued success, tasked with assisting in leading the team of cooks, managing daily kitchen operations, and enforcing food quality standards. The Sous Chef will contribute to superior guest service by exhibiting a high level of integrity, professional dedication, and ethical standards aligned with the company's mission, vision, and values. This role involves close supervision of kitchen staff, assigning work, motivating the team, and ensuring that all dishes meet the highest taste and visual appeal criteria. Attention to detail is essential, especially concerning portion control, waste reduction, and consistent adherence to recipe guidelines.

The Sports Bar Sous Chef also takes on supervisory responsibilities such as interviewing, hiring, training, scheduling, and evaluating team members, as well as addressing complaints and resolving operational challenges. Managing the pace and quality of food production while maintaining a safe, sanitary, and well-organized kitchen is a key aspect of this role. The Sous Chef is also expected to assist in menu development, introducing new recipes influenced by trends and culinary techniques, thus supporting the evolution of the food offerings and guest satisfaction.

Financial management is another critical responsibility, requiring the Sous Chef to help control food and labor costs and maintain operational efficiency. This includes conducting timely inventory counts, ordering supplies, and liaising with the purchasing department to ensure optimal stock levels. Guest interaction is essential, with an emphasis on providing positive and timely responses to inquiries and concerns. Compliance with departmental policies and internal controls is mandatory to uphold safety and operational standards. Overall, the Sports Bar Sous Chef plays a pivotal role in ensuring that both the kitchen team and guests experience a seamless, high-quality service in an energetic and challenging culinary environment.

Job Requirements

High school diploma or equivalent
three years of progressively responsible experience in a professional, classically disciplined kitchen or high volume, fast-paced setting
ability to demonstrate advanced cooking skills
ability to achieve ServSafe certification within 90 days
previous supervisory experience preferred
proficiency with standard office equipment and Microsoft Office
ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays
ability to maintain discretion handling confidential information
physical ability to perform demanding kitchen tasks including lifting and prolonged standing
must wear required personal protective equipment while performing job duties

Job Qualifications

Ability to demonstrate advanced cooking skills
high school diploma or equivalent
three years of progressively responsible experience in a professional, classically disciplined restaurant, hotel, or club kitchen or high volume, fast-paced, multiple station setting
associate's degree may substitute one year of experience
previous supervisory experience preferred
ability to achieve ServSafe certification within 90 days
proficiency with standard office equipment and basic knowledge of Microsoft Office
ability to maintain discretion with confidential information
ability to interact professionally with guests and team members including speaking to small groups
ability to work irregular hours and extended shifts including nights, early mornings, weekends, and holidays
physical ability to perform demanding kitchen tasks consistently including lifting up to 50 pounds with PPE usage

Job Duties

Cook, create, plan, and manage the preparation of all menu items to ensure optimal guest satisfaction
ensure that all food served is monitored for taste and visual appeal
follow portion control measures
control waste by proper production levels and converted portion guidelines
carry out supervisory responsibilities including interviewing, hiring, training, scheduling, motivating, appraising, rewarding, disciplining, addressing complaints, and resolving problems
oversee daily operations including leading pre-shift meetings, delegating tasks, conducting training, managing opening, closing, and cleaning duties
enforce recipes and training procedures to ensure quality standards
control pace and quantity of production while maintaining a safe, sanitary, and organized work environment
assist in menu and recipe development using culinary knowledge and trends
assist in operating venue within fiscal and operational guidelines through management of food and labor costs and other controllable expenses
ensure timely inventory counts and proper stock rotation
assist in ordering and purchasing food and supplies, coordinating with Purchasing department
assist in ensuring optimal guest satisfaction and provide timely, positive resolution to guest inquiries and concerns
ensure full compliance with departmental internal controls, policies, procedures, and regulations
perform other duties as assigned