Sous Chef - Emeril's Chop House

...

L' Auberge Casino Hotel Baton Rouge

L' Auberge Baton Rouge Casino Hotel

<h3>COME JOIN THE FUN AT</h3> <span style="font-size: 40px;">L'AUBERGE BATON ROUGE CASINO HOTEL</span> <h5>A PENN ENTERTAINMENT PROPERTY</h5>

keywords: grow,teamwork,culture,quality assurance,planning,performance,administration,safety,implementation,skills,experience,knowledge,customer service,degree,physical demands,communication,maintenance

Regular Full-Time

Overview: We&rsquo;re always looking for talent that believes in having fun. At PENN Entertainment, you&rsquo;ll get to be a part of an exciting industry, where the days and nights are fast paced. You&rsquo;ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You&rsquo;ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.<br /> <br /> Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits&mdash;such as day-one medical coverage, 401(k) matching, and annual performance bonus&mdash;may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.<br /> <br /> Click <a href="https://www.pennentertainment.com/corp/careers/life-at-penn" target="_blank" rel="noopener noreferrer">HERE</a> to discover how we empower team members to grow, thrive, and advance in their careers.<br />
Responsibilities: <ul><li>Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities </li><li>Administers all aspects of food preparation ensuring kitchen is clean, well stocked and problem-free</li><li>Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items</li><li>Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, and prep when needed</li><li>Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe)</li><li>Supports safety and accident prevention programs (knife handling, proper lifting) </li><li>Monitoring/implementation of garbage separation and disposal as per standards </li><li>Responsible for coordinating work flow during shift to meet business demands and ensure customer satisfaction</li><li>Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues </li><li>Presents oneself as a Credit to Company and encourages others to do the same </li><li>Performs all other related and compatible duties as assigned</li></ul>
Requirements: <ul><li>Must be at least 21 years of age</li><li>Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university is preferred</li><li>Two years progressively more challenging experience in a large volume, high quality food establishment</li><li>Knowledge of menu planning, soups, sauces, meat, poultry and seafood items is required </li><li>Knowledge of Food & Labor costs</li><li>Proven problem solving and critical thinking skills required</li><li>Must possess excellent customer service and employee relations skills</li><li>Good oral and written communication skills, must be fluent and literate in English</li><li>Must be able to listen and respond to visual and aural cues</li><li>Teamwork – ability to work collaboratively with other departments and leaders to complete property/corporate initiatives and effective day to day operations</li><li>Development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions</li><li>Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment</li><li>Maintain health department standards and regulations – inspection scores should be at or above standards. </li><li>Physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces</li></ul>