The Red Lantern Sous Chef actively participates with Team Members to ensure the highest degree of culinary preparations of all food offerings served at the Red Lantern restaurant including assisting in teaching, mentoring, and developing highly skilled culinary Team Members. Ensures fluidity in food preparing techniques and flavor profiles, adheres to all food cost control and inventory guidelines, policies and procedures, budgets, and quality control. Ensures all preparation of food items is carried out according to standard recipes and menu specifications reflective of fine-dining quality, presentation, and best cuisine practices. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
Essential Functions:
1. Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
2. Supervise, coordinate, train and oversee staff in all food preparation and presentation. Responsible for maintaining quality and quantity control, par levels, product in sheets.
3. Provide input and suggestions for menu revisions and daily operations.
4. Assist in the creation of the weekly schedule for kitchen staff and special events.
5. Operate and oversee use of equipment and kitchen appliances; coordinate with the Engineering department for all kitchen-related equipment repair and maintenance service.
6. Maintain standards of sanitation, kitchen hygiene, and food service techniques and safety. Monitor sanitation practices to ensure that Team Members follow standards and regulations.
7. Check the quality of raw and cooked food products to ensure that, upon delivery, all standards are met to Thunder Valley’s specifications.
8. Record production, office, and operational data on specified forms and folders.
9. Be aware of and responsible for all financial reporting related to the restaurant kitchen including profit and loss and general ledger reporting.
10. Display knowledge of all emergency procedures.
11. Follow set schedules and specific job duties.
12. Maintain personal grooming and uniform standards pursuant to Thunder Valley’s policies.
13. Treat each Team Member with care, dignity, fairness and respect.
14. Display and encourage teamwork in the department.
15. Communicate on a consistent basis with all managers, keeping them informed of all department activities.
16. Follow SOPs, recipe books, and guidelines.
17. Ensure that all necessary supplies are available to provide consistency and quality for the best guest service.
18. Follow proper health department rules & regulations, HACCP, sanitation and safety procedures.
19. Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free.
Minimum Qualifications:
1. Minimum of one (1) year of culinary management experience.
2. Minimum of two (2) years of fine-dining culinary experience.
3. Knowledge of Chinese cooking techniques and ability to work all stations in a Chinese kitchen.
4. Must possess and maintain an active ServSafe Food Manager Certification.
5. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
6. Ability to read all tickets and organize all staff for a timely production.
7. Ability to multi-task.
8. Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production.
9. Must be at least 21 years of age.
10. Must be able to obtain UAIC Tribal Gaming License.
Physical Requirements:
1. Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.
2. Must be able to lift 50 lbs. with or without assistance.
3. Must be able to push up to 250 lbs. on a pushcart.
4. Must be able to enter walk-in units with temperatures to -10 degrees.
5. Ability to handle heat from cooking appliances, food, and washing materials.
6. Ability to stand for duration of shift, conduct frequent room walks, bend and reach to a height of 6 feet with or without assistance.
7. Requires normal sense of smell, taste, touch, and sound.
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