SOUS CHEF - TEAM MEMBER DINING ROOM

Requisition ID
2017-29087
River City Casino & Hotel - St. Louis, MO
Category
Food & Beverage
Position Type
Full-Time

Be the Best You

Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 16 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Pennsylvania, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas.

At PNK, we are guided by our team member promise - Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.

Property Details

Nestled along the banks of the mighty Mississippi River, River City Casino & Hotel is a stunning 7-story hotel offering 193 elegant and comfortable guest rooms, six spacious 2-bay suites and a luxurious Presidential suite---all just steps away from the casino’s award-winning restaurants, Event Center featuring top-name entertainment and an expansive casino with non-stop gaming action.

 

River City Casino

777 River City Casino Boulevard

St. Louis, MO 63125

Overview

Provide direct and general supervision to culinary team in assigned outlet on assigned shift to ensure quality food preparation and guest satisfaction while supporting Pinnacle’s vision, mission and values.

Responsibilities

  • Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.

  • Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.

  • Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies.

  • Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
     
  • Assist Chef de Cuisine in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
     
  • Assist Chef de Cuisine f in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
     
  • Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
     
  • Ensure periodic quality checks for all products, i.e., temperature checks are conducted.

  • Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.

  • Ensure periodic quality checks for all products, i.e., temperature checks are conducted.
     
  • Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.

  • Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
  • Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets.

  • Assist in developing menu changes to ensure variety and food quality.
     
  • Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
     
  • Coordinate with front-of-the-house staff to ensure effective expedition of food orders and service. Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.
     
  • Help write and cost recipes while developing a collection of recipes in a recipe book.
     
  • Oversee and ensure all stations are properly stocked and set up.
     
  • Initiate  periodic  kitchen  walkthroughs  to  ensure  quality  of  food  meets  corporate  specifications  and cleanliness standards.

  • Oversee and ensure all kitchen equipment and working conditions are well maintained.

  • Perform other duties as assigned by management.

Qualifications

Completion of a culinary arts degree or accredited apprenticeship and four (4) years of progressive food preparation experience. Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position. Computer literacy to include Excel Spreadsheet and Word experience.

 

Knowledge of:

Operations, services and activities of comprehensive regional operations program; general business practices, strategic planning and organizational development; broad knowledge of the gaming/casino industry and related operational activities, including products and services offered in various environments; understanding of the assigned geographic markets; principles of supervision, training, and performance evaluation; principles and procedures of proper record keeping; principles of writing and basic report preparation; principles and procedures of proper record keeping; principles of writing and basic report preparation; quantitative and qualitative analysis; methods

and techniques of budget preparation and administration; office procedures, methods, and equipment including computers and applicable software applications such as word processing, email, spreadsheets, and databases to

include excellent working knowledge of Microsoft Word, Excel, Outlook and Power Point; pertinent federal, state, and local laws, codes, and regulations.

 

Ability to:

Research, analyze, comprehend and act upon information; be aware of the business environment in order to effectively manage areas of responsibility; delegate responsibility and motivate and mange a diverse group of executives to achieve common goals and objectives; develops and administers goals, objectives and procedures; select, supervise, train, and evaluate team members; prepare clear and concise administrative reports; interpret, comprehend and explain financial data, reports, policies and procedures; prepare and manage various sizes of project budgets; achieve results on several large projects; operate various types of office equipment; communicate clearly and concisely, both orally and in writing; and establish and maintain effective working relationships with

those contacted in the course of work; prepare clear and concise administrative reports; interpret and explain policies and procedures; interpret and apply federal, state and local policies, laws and regulations.

 

Options

Sorry the Share function is not working properly at this moment. Please refresh the page and try again later.
Share on your newsfeed