Sous Chef Banquets

Schenectady, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $80,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Employee wellness programs

Job Description

Rivers Casino & Resort is a vibrant and dynamic hospitality and entertainment venue known for its commitment to providing exceptional customer experiences. Nestled within a bustling community, this establishment combines the excitement of casino gaming with an array of top-tier dining options, luxurious accommodations, and engaging entertainment. Rivers Casino & Resort prides itself on its dedication to excellence, innovation, and maintaining a welcoming environment for both guests and employees. As a leading player in the food and beverage industry, the resort continually strives to exceed expectations by delivering high-quality service and culinary delights tailored to diverse tastes and preferences.
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Job Requirements

Must be able to lift up to 25 lbs frequently and 50 lbs occasionally
Visual range must include near and far distances
Auditory range must include immediate environment
Ability to move about property and kitchen areas easily
Dexterity to use knives and other hand-held instruments, as well as food preparation equipment
Regularly required to stoop or kneel and stand for long periods of time
Must be able to coordinate multiple tasks at once
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
Must wear appropriate personal protective equipment (PPE), uniform and non-skid shoes

Job Qualifications

Minimum of 3 to 4 years of culinary experience
Ability to work hands-on in any kitchen environment, including three-meal periods and high-volume production
Strong skills in frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry
Experience with cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese prepared to company standards
Effective communication skills with guests, team members and management in written and verbal form
Ability to operate kitchen equipment
Reading and math skills for recipes and measurements
Ability to read, write, speak and understand basic English
Ability to handle high-paced production
Positive acceptance of constructive criticism and willingness to improve continuously
Ability to manage time effectively with minimum supervision

Job Duties

Directly supervises the daily preparation of all culinary items according to standard recipes and menus to ensure consistent, high-quality product to guests
Coordinates and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor while maintaining quality and quantity control
Engages in preparation/cooking for food items
Ensures proper staffing for maximum productivity and high standards of quality
Plans and apportions work while continuously directing and monitoring team member work activities to achieve maximum productivity
Continuously checks the quality of raw and cooked food products to ensure health and quality standards are met
Ensures sanitation and safety programs are strictly adhered to
Establishes and adheres to controls and monitors kitchen activities to minimize food supply waste and theft
Works with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production
Ensures kitchen and equipment are in good working order and that the work area is clean and hazard free
Monitors and oversees the use of appliance and kitchen equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the restaurant
Must stay abreast of all emergency protocols
Follow SOPs as set forth by Director Food & Beverage and/or VP Food & Beverage
Assumes charge of kitchen in the absence of the Manager Specialty Room Chef/Manager Marketplace
Participates in interviewing and selecting candidates
Responsible for training cooks and others in preparation, cooking garnishing and presentation of food
Responsible for monitoring and evaluating performance as well as administering annual performance reviews and team member discipline as needed
Communicate on a consistent basis with all managers to keep them abreast of department activities
Responsible for practicing, supporting and promoting Rivers Casino & Resort company-wide culture and standards by treating each team member with care, dignity, fairness and respect
Display and encourage teamwork in the department
Maintain personal grooming and uniform standards pursuant to Rivers policies and always conduct self in a manner that reflects a positive professional image
Perform all other duties as assigned

Job Location

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