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Monarch Black Hawk Inc. Steakhouse Sous Chef in Black Hawk, Colorado

Let your career take flight!!!! Monarch Casino Resort Spa in BlackHawk, Colorado is immediately hiring for all resort positions!Monarch s new resort will feature a Chophouse, 24/7 Caf , SpecialtyRestaurant, and Buffet. Our spa will feature state of the art spa serviceson top of the 23rd story of our resort along with a roof top pool,sauna s, hot tubs and more!Now hiring bold, motivated, team-focused individuals! Part Time and Full Time Team Members (TMs) Will Enjoy: Hiring Incentives for Non-Management Team Member Referral Program Education/Tuition Reimbursement Flexible Work Schedules 1 Free Meal per Shift Subsidized Transportation Options Free Parking Team Member Anniversary Program and Recognition Accrued Sick TimeFull Time Team Members (30+ hours) also enjoy: 2 Weeks PTO 6 Observed Holidays Health Benefit Insurance Package after 90 days (medical, dental,vision, life insurance, short term disability) 401k with company match Career Development and Advancement Programs In-State and Out-of-State Relocation Assistance ProgramsDon t want to drive to Black Hawk? You don t have to! Check outthese casino bus routes at or a Team Member of Monarch you can ride the casino bus for only $4-$6 per day!The 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 requests3 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 restau