Monarch Casino Black Hawk Sous Chef in Black Hawk, Colorado

Want a job today for a career tomorrow? Interview now for on the spot hire!Monarch Casino Black Hawk is a central part of a vibrant and diverse mountaincommunity that focuses on providing an outstanding experience for our guests.Build your career in a dynamic and fast paced environment where you can pursueyour interests.Don t want to drive to Black Hawk? You don t have to! Check outthese casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com.As a Team Member of Monarch you can ride the casino bus for less than $5 perdaThe Sous Chef is the second in command in the kitchen and generally is incharge of food production. The Sous Chef assumes all the duties of the RoomChef in the chef s absence. Responsibilities include assisting ininterviewing, hiring, and training team members; planning,assigning, and directing work; appraising performance; rewarding anddisciplining team members; addressing complaints and resolving problems.ResponsibilitiesPropose menus and recipesSystemize food production to maximize efficiency and consistencyEnforce purchasing specifications, storeroom requisition systems, productstorage requirements, standardization recipes and waste control proceduresAssist Executive Chef in recruiting, managing and disciplining kitchenpersonnelTrain kitchen personnel in food production principles and practices and ensurethat all recipes and food production practices are followedAssist Executive Chef in scheduling kitchen employees in conjunction withbusiness forecasts and predetermined budgetTrain service personnel regarding food preparation, ingredients,nutritional values and special dietary requestsQualifications2 -3 years experience in kitchen lead supervisor roleSous Chef serves as a role model and sets the standard for all team members tomaintain high-quality and consistent customer service. This requires anadvanced knowledge of industry best practices and customer serviceAttention to details both verbally and non-verbally therefore, the Sous Chefmust encourage cooperative and consistent levels of communication with kitchenstaff, front-end staff and management.Must adapt to different personalities of clients, vendors and coworkerswithout losing focus. Must possess high professional ethics and avoid extremefamiliarity or conflicts with othersMust evaluate current practices and processes; immediately recognizepotential areas of conflict; and initiate ways to improve current businessmethods, quality of products and services provided to the customersA Sous Chef must recognize a problem when it arises and be able to resolve itappropriately by using good judgment, tact and initiative according tocompany policy and procedure. Requires the often-unbiased mediation skills tohandle all types of conflicts that will occur at all levels of supervision andthe ability to negotiate effectivelyMust enhance the quality of food-preparation services including ingredientchanges to promote the uniqueness of recipesMust work overtime when needed and assist the workload of othersUnderstands health and sanitation requirements for State of ColoradoFamiliar with computer/POS functions to include all MS Office functionsAbility to effectively supervise others as well as be self-disciplinedMust be familiar with how a restaurant and bar efficiently operatesAvailable to work flexible schedule including weekends and holidays, etcMust pass a food handling and sanitation testUnderstands measurements of liquid and weight and temperaturesAbility to work in high volume, sometimes loud and ever changing environmentBasic to intermediate computer knowledgeMust possess excellent guest service and communication skills with the abilityto deal with guests.Ability to speak and write English.Ability to communicate information through spoken words and sentences thatothers will understandAbility to read and understand information and instructions presented inwriting.Must be able to stand for duration of shift.Must be able to bend, stoop and conti