Title: Sous Chef-Ex
Terre Haute, IN, US, 47803
Terre Haute Casino Resort features 1,000 slot machines; 35 table games including blackjack, craps, roulette, and poker tables; a 122-room luxury hotel with pool; and 5 restaurants and 6 bars.
Enjoy being part of a winning team, with competitive pay and great benefits to get you on the fast track!
At Terre Haute Casino Resort, we know success starts with you our valuable team members. That’s why we offer comprehensive benefits to complement your dedication to help make the Terre Haute a great place to work and play.
- Company Benefits Include:
- 401k Plan with company match
- Employee Stock Purchase Plan (15% discount)
- Health, Dental, & Vision Insurance
- Flexible Spending Account
- Health Savings Account
- Company Paid Short-Term and Long-Term Disability Plans
- Company Paid Basic-Term Life Insurance
- Paid Time Off
- Tuition Reimbursement ($5,200 per year for undergrad and graduate course work)
- A Variety of Team Member Discounts including:
- Ford Affiliate Program
- Verizon
- AT&T
- TicketsAtWork
- Skechers
- Sherwin Williams
- Meal Discounts
- Fun Team Member Events
- Company-Sponsored Volunteer Opportunities
- Team Member Recognition Program
- Advancement opportunities and the chance for further professional development are also available.
JOB SUMMARY
Candidate is responsible for the execution of all planned functions, buffet and all ala carte services, and all daily food schedules as approved by the Executive Chef.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a team member encounters while performing the essential duties of this job with or without reasonable accomodations. This list is not all inclusive and may expand to include other duties and responsibilites as necessary.
-Assist with menu development and pricing as assigned.
-Order, receive, and store products for locations and monitor inventories.
-Coordinate and maintain all equipment and cleanliness of the entire kitchen with Stewarding and night cleaners.
-Resolve operational issues within culinary and specifically assigned locations
-Create design of daily features with regards to presentation, menu pricing, and guest satisfaction.
-Verify that all portion sizes, quality standards, and department rules, policies, and procedures are maintained and supervise all food items
-Review and improve service execution, ticket times, and production schedule.
-Supervise cleaning and proper break down storage of equipment and verify that all sanitation and nutrition practices are maintained
-Review staffing levels to amintain budget levels and delegate authority and assign duties to staff as necessary
-Assist and advise upper management in traing and devlopment, interviewing, and evaluations
-Work with the marketing team to prepare for events and promotions
-Ensure the safety and security of employees and guests. Implement progams and processes to reduce loss time injuries
-Maintain a cooperative relatinship with vendors
REQUIRED SKILLS AND ABILITIES
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
-Computer literacy and ability to analyze sales data.
-Responsible for the enforcement of company policies and procedures.
-Possesses ability to operate all food equipment and maintains a logged system of warranties, maintenance, and repairs.
-Defines performance requirements and develops action plans for achievement of goals.
EDUCATION AND EXPERIENCE
EDUCATION/EXPERIENCE
High school diploma or equivalent. College degree preferred or three years’ experience in culinary management.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
COMPUTER SKILLS
Microsoft office experience preferred. MICROS or POS system knowledge preferred. Ability to analyze sales data.
CERTIFICATES AND LICENSES
Must be able to obtain and maintain appropriate and applicable licensing.
SUPERVISORY RESPONSIBILITIES
Candidate will hire and discipline staff as designated. Candidate will train, supervise, and work with kitchen staffs.
PHYSICAL REQUIREMENTS & WORKING CONDITIONS
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. The noise level in the work environment is loud. There is smoking in the casino, and therefore the environment may be smoky. The candidate must be able to endure hot and moist conditions.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Candidate must be able to bend, stoop, climb, walk and stand for extended periods of time. Candidate is required to reach with hands and arms. Candidate is required to talk and hear. The employee may be required to lift up to 50lbs independently and more than 50lbs with assistance. Specific vision abilities required by this job include close vision.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.
Nearest Major Market: Terre Haute
