Sous Chef - Plum Lounge

Join to apply for the SOUS CHEF - PLUM LOUNGE role at Hard Rock Casino Northern Indiana
.

The incumbent is responsible for overseeing food preparation on all shifts for the assigned outlet to ensure quality food and guest satisfaction. Coordinates with front‑of‑house staff to effectively coordinate service in order to achieve Hard Rock Casino Northern Indiana food service goals.

• Creates an atmosphere that induces guests to choose Hard Rock Casino Northern Indiana for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members to provide superior guest service.
• Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.
• Maintains department objectives, standards, guidelines and budget to ensure proper management of the department.
• Monitors food purchasing, staffing, food preparation and inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Assists in developing menu changes to ensure variety and food quality.
• Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
• Operates, maintains and oversees operation of all kitchen equipment, including slicers, grinders, patty machines on a daily basis.
• Attends and participates in meetings, completing follow‑up as assigned.
• Performs work regularly and predictably.
• Is responsible for cleaning and sanitizing work and public spaces.
• Other duties as assigned.

• Attend seminars when needed.

Education and/or experience requirements:
Minimum of 8 years progressive food preparation experience, or completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.

• Must obtain and maintain all licenses and certifications per Federal, State, and Indiana Gaming Commission.
• Must successfully pass a background check.
• Must successfully pass drug screening.
• Must be at least twenty‑one (21) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts.

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food product, food preparation, etc.
• How to prepare stocks, soups, mother sauces, and varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience, and full understanding of financials.

• Present an image of excitement, enthusiasm, and outgoing personality while projecting a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs that create a service level of excellence for internal and external guests.
• Communicate effectively with all levels of team members and outside contacts.
• Act professionally in a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.
• Link scheduling to customer flow.
• Observe and direct the actions of subordinates, monitoring all activity within the dining room and inspecting and maintaining areas for which they are responsible.
• Use all tools associated with the position, including knives, slicers, and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.

The above information indicates the general nature and level of work performed by team members within this classification. It is not comprehensive. The team member understands that employment with the Company is at‑will and that no express or implied contract of employment exists unless it is in writing and signed by the Department Head. The team member further understands that conditions may require the Company to modify this job description and that the Company reserves the right to exercise its discretion to make such changes.