POSITION TITLE: Sous Chef
DEPARTMENT: Food & Beverage
REPORTS TO: Assistant Executive Chef
SPAN OF CONTROL: First cooks, lead cooks, line cooks, prep cooks, buffet & snack bar attendants, back of house personnel
ACCESS TO: None
POSITION SUMMARY: Responsible for checking all food production for quality and monitoring all food storage areas (i.e. coolers, walk-in freezer, pantry, and employee dining) for waste and proper rotation of food. Trains kitchen staff for proper food handling, prep, quality, and sanitation. Practices the Rising Star Core Values of Commitment, Integrity and Excellence.
Essential Job Functions:
Other Job Functions:
Performs miscellaneous duties as assigned.
Experience Required: Minimum of One year experience in a management position of a full service kitchen operation.
Education Required: High school diploma or equivalent.
Skills, Knowledge and/or Abilities Required: Complete working knowledge of production kitchen; ability to communicate effectively with others; understands and complies with all company and departmental rules and regulations.
Licenses, Certifications, Bonding, and/or Testing Required: Indiana Gaming Commission Occupational License - Level 3. Serv-Safe certified.
Other Specialized Requirements: Must have good organizational skills, even temperament, and ability to work well with others.