Hard Rock Hotel & Casino Sioux City

Sous Chef-- World Tour Buffet

US-IA-Sioux City
Requisition ID
2017-1386
# of Openings
1

Overview

POSITION SUMMARY
The incumbent in this position is responsible for directing the preparation and ordering of all
foods during assigned shift, ensuring that all foods are of the highest quality and that all
operations are efficient and effective.


GENERAL ACCOUNTABILITIES
(The following statements are intended as general illustrations of the work in this job class and
are not all inclusive for specific positions.)
1. Maintain department objectives, standards, guidelines and budget to ensure proper
management of department.
2. Monitor and evaluate food purchasing, staffing, food production and food inventory in
order to control food and labor costs and waste, ensuring adherence to budget.
3. Hire, train, motivate, evaluate, and manage staff to ensure that employees receive
adequate guidance and resources to accomplish established objectives.
4. Monitor and evaluate food preparation by observing cooking techniques and tasting
results to ensure food quality and consistency according to standards.
5. Inspect restaurant kitchen areas and makes decisions for necessary corrective actions in
order to maintain company and health department standards and avoid risk for citation
and bad press.
6. Work with Room Chef to analyze food costs and forecast business trends in order to make
recommendations for revision of menu prices that will most appropriately meet company
goals.


WORKING CONDITIONS

Must have ability to:
 Operate in a working environment that is subject to varying levels of cold, heat, and noise.
Incumbents are at times subjected to hazards such as burns and the dangers associated
with heavy duty cutlery.
 Use all tools associated with the position, including but not limited to knives, slicers, and
choppers.
 Communicate effectively at all times, with all levels of employees.
 Observe and direct actions of subordinates and to inspect any areas for which
responsible.
 Review and comprehend all necessary documentation.
 Effectively and efficiently move around kitchen and restaurant areas.
 Work physical in nature and requires physical mobility, including but not limited to
bending, carrying, climbing, reaching, and twisting. These actions are required in order
to monitor food preparation and inspect restaurant kitchen areas.
 Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.


JOB QUALIFICATIONS
Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces.
Complete understanding of all operations of the kitchen, kitchen equipment and sanitation.
Demonstrated organizational skills, budgeting experience, and full understanding of financial
reports. Previous supervisory experience. These skills and abilities are typically acquired through
a minimum of ten years progressive experience in a multi-outlet operation, or through
completion of culinary arts degree or recognized apprenticeship and 6 years progressive
experience in a multi-outlet operation.


REGULATORY AND COMPLIANCE RESPONSIBILITIES
In addition to the other duties described herein, each and every employee has the following
responsibilities related to compliance with laws and regulations:
 Attend required training sessions offered by the Hard Rock Hotel & Casino Sioux City.
 Perform the duties described in compliance with local laws and regulations.
 Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling
areas, drink alcoholic beverages, or purchase tobacco.
 Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to
the employee’s department.
 Consult Internal Control Procedures and Policy Manuals for guidance.
 Report illegal activity to Security or the appropriate levels of Management.

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