Status: Full-time position
Location: Hobbs, NM
Job Summary: Penn National Gaming has thrilled and entertained guests since 1971 when it all began as a horse racing venue. From a single race track, we have grown to be one of the nation’s largest gaming companies, operating properties that offer broad and diverse gaming and pari-mutuel wagering experiences. PENN is dedicated to becoming the undisputed leader in guest service by offering a Red Carpet experience for each and every guest.
The Sous Chef is responsible for the day-to-day operations in the assigned outlet/s. The Sous Chef is responsible for coordinating activities and training of cooks, and other kitchen staff engaged in preparing and cooking foods for various outlets to ensure an efficient and effective food service and product.
Qualifications: To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Must be a minimum of 21 years of age.
High school diploma or G.E.D required.
Associates/Technical degree in culinary required.
5 to 7 years relevant experience or equivalent combination of education and experience.
Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements.
The position requires math skills as well as the ability to measure, and estimate, and the ability to multi task, posses proper knife skills, basic food knowledge inclusive of specifications (size, shape, color, package size, weight) as defined by hiring management.
Position requires scheduling flexibility, may be required to work weekends, holidays, overnight, or overtime, based upon scheduling and business needs.
Must be able to demonstrate and ensure that daily work performed is conducted within HACCP, NSF, OSHA, local department of health guidelines.
Ability to read, write and speak English required.
Strong customer service and interpersonal skills are required.
Ability to work as part of a team and to promote cooperative approach between departments.
Ability to work unsupervised.
Duties: Responsible to the Executive Chef and Restaurant Chef for successful performance of assigned duties.
Responsible for the supervision and performance of cooks and kitchen employees.
Plans and coordinates menus along with F&B Executive Chef and F&B Director.
Determines time and sequence of cooking operations to meets meal serving hours.
Delegates to Lead Cooks/Cooks the responsibilities for preparation of foods via production sheets.
Directs cooks and other kitchen staff engaged in preparing, cooking, and serving food.
Maintains sanitation levels of all kitchens as described by the company, local and state health departments.
Requisitions food supplies on a daily basis as needed.
Ensures that all budgeted food costs and payroll costs are maintained.
Reviews menus and analyzes recipes.
Trains, schedules, and evaluates kitchen employees.
Responsible for maintaining and monitoring employees’ time.
Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment.
Must work well under pressure, and meet multiple and sometimes competing deadlines.
Adhere to all corporate and local policies, procedures, and operating guidelines.
Must at all times demonstrate ethical and cooperative behavior with guests, co-workers and leadership.
Performs other duties as may be assigned by department and/or company management.
Anyone interested can apply at firstname.lastname@example.org