This position is a hourly supervisor position, in charge of the line shift production of a particular food production kitchen when the Chef or Sous Chef is not present, executing all daily operational duties and supervising the culinary staff utilizing the WLW SOP’s and standards.
* This is a Sous Chef in training position, full job description and all job duties will be learned and practiced when sous chef is absent, In the interim they are mentoring Cooks II & III’s along with daily preparation and production of their food outlet * Utilize all F&B WLW SOP’s local health department regulations, and federal guidelines * Inspect all foods received for freshness and proper specifications * Store all raw foods and prepared items using all mandated procedures * Follow all use records and procedures for food prep in accordance with HACCP * Maintain all costs especially Food Cost [high protein work sheets] and Labor Cost, schedule control and OT elimination * Help supervise the stewarding department and mentor them for potential lateral or cook positions * Check freshness of foods and ingredients, ensure all recipes and portion use records are followed * Monitor all guest corporate feedback scores and conspire for positive influence on rankings * Foster a climate of cooperation and respect between coworkers * Mentor all associates for career development and advancement
COMPETENCIES * Creativity * Energy * Excellence * Oral Communication
EDUCATION/EXPERIENCE * Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS * 75% Physical and 25% Cerebral
FULL TIME BENEFIT OVERVIEW * Medical, Dental, and Vision * Life Insurance * Employee Assistance Program (EAP) * 401(k) * Vacation and Paid Time Off (PTO) * Tuition Reimbursement * Complimentary and Discounted Rooms
Location Code: 4102
Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!
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