Sous Chef

ESSENTIAL FUNCTIONS:

• Supervise, train, hire and discipline all buffet kitchen employees.
  
• Maintain food standards in buffet and restaurant as set forth by Buffet Chef and Executive Chef.
  
• Utilize experience to be creative in the areas of company functions and daily specials.
  
• Obtain budgeted food and labor costs through controls, training and personal involvement at all times.
  
• Account for sanitation standards in areas of responsibilities as set forth by Food and Beverage Director.
  
• Ensure that all kitchen personnel are treated fairly in regards to salary, schedules and working conditions.
  
• Assist Buffet Chef and Executive Chef in the development of new menus and recipes for buffet.
  
• Maintain inventory control system, purchasing and record keeping.
  
• Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members.
  
• Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times.

REQUIREMENTS:

• Graduate of recognized culinary school with degree in food management or equivalent, a minimum of 4 years experience in the food service industry as a Sous Chef or higher.
  
• Must be a minimum of 21 years of age.
  
• Must have the ability to hold an Occupational License as required by the Illinois Gaming Board.

Apply Online (http://harrahs.hodesiq.com/careers/apply_online_1.asp?LocID=15&JobID=1225305&User_ID=)