MotorCity Casino Hotel
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Sous Chef
role at
MotorCity Casino Hotel .
Job Description As Sous Chef, you will assist the Executive Chef and the management team in overseeing day‑to‑day kitchen operations.
Responsibilities
Supervise a department staff and coordinate with other sous chefs to maintain a successful culinary department. Must be skilled at time management for your staff and yourself.
Oversee the production of all menu items in your area. Attention to detail is critical.
Manage the labor and food costs of your department.
Ensure proper production of food and attention to detail regarding quantity, quality, and food usage.
Manage waste.
Monitor product inventories.
Ensure food is available at appropriate times.
Ensure cleanliness and compliance with sanitation codes in the kitchen.
Train staff in proper seasoning and preparation of food.
Assist other food and beverage outlets as needed.
Communicate with the Executive Chef concerning day‑to‑day staff, equipment, and food issues.
Perform additional duties as assigned.
Requirements
High degree of knowledge of culinary techniques, kitchen operation, sanitation, leadership skills, and supervisory abilities.
Graduate of an approved culinary school. Advanced degree or ACF certification is a plus.
Desire for exceptional quality and a strong commitment to customer satisfaction, food quality, and presentation.
Minimum five years of experience in a high‑quality restaurant environment.
Computer literate (Windows XP, Word, Excel).
Excellent communication skills; clear and concise communication is essential.
Ability to coach, mentor, and guide associates.
Capability to stand for extended periods of time.
Additional Requirement Applicants will be required to prepare a three‑course dinner of a mystery basket (5 portions of each course) to be evaluated by the Executive Chef and staff.
#J-18808-Ljbffr
Sous Chef
role at
MotorCity Casino Hotel .
Job Description As Sous Chef, you will assist the Executive Chef and the management team in overseeing day‑to‑day kitchen operations.
Responsibilities
Supervise a department staff and coordinate with other sous chefs to maintain a successful culinary department. Must be skilled at time management for your staff and yourself.
Oversee the production of all menu items in your area. Attention to detail is critical.
Manage the labor and food costs of your department.
Ensure proper production of food and attention to detail regarding quantity, quality, and food usage.
Manage waste.
Monitor product inventories.
Ensure food is available at appropriate times.
Ensure cleanliness and compliance with sanitation codes in the kitchen.
Train staff in proper seasoning and preparation of food.
Assist other food and beverage outlets as needed.
Communicate with the Executive Chef concerning day‑to‑day staff, equipment, and food issues.
Perform additional duties as assigned.
Requirements
High degree of knowledge of culinary techniques, kitchen operation, sanitation, leadership skills, and supervisory abilities.
Graduate of an approved culinary school. Advanced degree or ACF certification is a plus.
Desire for exceptional quality and a strong commitment to customer satisfaction, food quality, and presentation.
Minimum five years of experience in a high‑quality restaurant environment.
Computer literate (Windows XP, Word, Excel).
Excellent communication skills; clear and concise communication is essential.
Ability to coach, mentor, and guide associates.
Capability to stand for extended periods of time.
Additional Requirement Applicants will be required to prepare a three‑course dinner of a mystery basket (5 portions of each course) to be evaluated by the Executive Chef and staff.
#J-18808-Ljbffr