Restaurant Chef - Copper Rock

South Bend, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $11.75 - $16.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee training and development

meal discounts

Paid holidays

Job Description

This job opportunity is with a renowned fine dining and ala carte restaurant operating within a dynamic casino environment. The establishment is committed to offering guests an exceptional dining experience characterized by an atmosphere of fun, mutual respect, and high culinary standards. The restaurant prides itself on maintaining a team-oriented culture where employees are encouraged to share ideas, receive continuous professional development, and actively participate in delivering excellent guest services. This role is a full-time culinary position that demands a blend of culinary expertise, leadership skills, and adherence to rigorous food safety and operational standards to contribute to the seamless running of the kitchen and the broader restaurant operation.

The position of Sous Chef is integral in upholding the restaurant's reputation for quality food and service. This role involves responsibility for preparing a range of dishes including salads, soups, fish, meats, vegetables, and desserts, ensuring the food is cooked to the highest standards of taste and presentation in an ala carte dining environment. The Sous Chef will supervise and coordinate a team of cooks and kitchen workers, managing daily kitchen operations efficiently while maintaining high standards of hygiene, safety, and quality. Collaboration with other kitchen personnel to innovate and develop recipes, create aesthetically pleasing food presentations, and manage food inventory and costs are vital components of the role.

The successful candidate will lead by example to promote and maintain a positive work atmosphere, encouraging respect, integrity, and a fun environment that fosters employee growth and guest satisfaction. Effective communication skills are essential, as the Sous Chef will interact with staff and guests, oversee food quality control, and ensure compliance with regulatory requirements including ServSafe and HACCP standards. The position also requires a Level 2 Gaming License, reflecting the casino setting. Strong organizational skills, attention to detail, and a passion for fine dining are crucial. The role offers the opportunity to advance within an esteemed hospitality organization committed to culinary excellence and employee development.

Job Requirements

High school diploma or G.E.D.
culinary degree or formal apprenticeship
three to four years of fine dining or ala carte experience
ServSafe certification or ability to become certified
knowledge of HACCP standards
Level 2 Gaming License
strong organizational and interpersonal skills
ability to read and interpret policy and procedure manuals
effective written and oral communication skills
physical ability to handle frequent standing, walking, and lifting
ability to work in a moderately noisy, smoky casino environment

Job Qualifications

High school diploma or G.E.D.
culinary degree or formal apprenticeship
three to four years of fine dining or ala carte experience
strong organizational and interpersonal skills
ServSafe certification or ability to become certified
knowledge of HACCP standards
Level 2 Gaming License
ability to read and interpret policy and procedures
effective written and oral communication skills
mathematical proficiency for cost and inventory calculations
ability to apply common sense reasoning

Job Duties

Prepare and cook foods of all types for regular service and special functions
supervise and coordinate activities of cooks and kitchen workers
collaborate with personnel to develop recipes and menus considering seasonal ingredients and customer numbers
check quality of raw and cooked food products to meet standards
inspect quantity and quality of received food products
train staff on new cooking techniques and equipment
create decorative food presentations and establish how food should be presented
determine production schedules and staffing requirements for timely service
estimate costs and amounts of supplies such as food and ingredients
inspect supplies and work areas to ensure compliance with standards
instruct cooks on preparation, cooking, garnishing, and presentation
monitor sanitation practices and enforce safety standards
order or request food and supplies to maintain kitchen efficiency
recruit and hire cooks and kitchen staff
maintain updated knowledge of fine dining trends and follow recipes, specifications, and control procedures
maintain professional grooming and act as a role model according to policy