SOUS CHEF

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    "requisitionDescription": "<div><div><div>\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/21.51.21/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n    <link href=\"https://static.workforcenow.adp.com/mas/mdf-components/21.51.21/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\" />\n\n    <div class=\"fr-view\">\n      <p id=\"isPasted\">Responsible for the operational control of all Kitchen employees and products. Responsible for performing all duties according to DraftKings at Casino Queen policies, procedures and Internal Controls. Responsible for providing a safe environment for patrons and employees.</p><p>To perform this job successfully, a DraftKings at Casino Queen Sous Chef must be able to perform each essential function, as well as, the other requirements of this job satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required to perform this job. Reasonable Accommodations may be made to enable employee with disabilities to perform the essential functions.</p><ul><li>Plans, directs and coordinates all aspects of the Kitchen personnel. Satisfactorily completes assignable work requested by upper management.</li><li>Ensures department complies with all applicable procedures, rules, regulations and laws.</li><li>Assists with developing schedules and departmental training.&nbsp;</li><li>Assists with developing and implementing all departmental policies, procedures and documents.&nbsp;</li><li>Estimates food consumption and requisition or purchase food.</li><li>Selects and develops some recipes.</li><li>Assists Executive Chef to standardize production recipes to ensure consistent quality.</li><li>Establish presentation technique and quality standards.</li><li>Conducts safety inspections to identify problems and develops/implements solutions.</li><li>Help plan, develop and train all Kitchen employees to ensure an efficient operation.</li><li>Helps prepare, manage and adjust an annual budget.</li><li>May cook selected items or for select occasions.</li><li>Regular attendance is an essential function of this job.</li><li>Responsible for maintaining proper inventory of all Kitchen related items.</li><li>Accountable for and dedicated to ensuring service commitments and standards.</li><li>Must work flexible hours including nights, weekends and holidays.</li><li>Coordinate with other departments during special events.</li><li>Other duties as assigned.</li></ul><p><u>QUALIFICATIONS</u>: Culinary degree or equivalent work experience.</p><p><u>PHYSICAL REQUIREMENTS</u>: In addition to the essential job functions, a Sous Chef must be physically capable of performing the following essential physical functions. Reasonable Accommodations may be made to enable an employee with disabilities to perform the essential functions.</p><ul><li>Capable of negotiating stairs and ramps. Capable of walking long distances.</li><li>Capable of standing long periods of time.&nbsp;</li><li>Use hands to finger, handle, or feel objects, tools, or controls of various departmental equipment.&nbsp;</li><li>Capable of bending, twisting or turning as required to perform all job duties.</li><li>Capable of lifting fifty (50) pounds.</li><li>Capable of reaching with hands and arms.</li><li>Capable of speaking and hearing.</li></ul><p><u>COGNITIVE REQUIREMENTS</u>: In addition to the essential job functions, a Sous Chef must demonstrate the following essential cognitive functions. Reasonable Accommodations may be made to enable an employee with disabilities to perform the essential functions.</p><ul><li>Effectively communicate both verbally and in writing.</li><li>Friendly and courteous at all times.</li><li>Apply knowledge gained from training, work experience and education.</li><li>Basic math skills (add subtract, multiply, divide and percentages).</li><li>Ability to interpret a variety of instruction furnished in written, oral, diagram, or schedule form.&nbsp;</li><li>Possess strong reasoning and problem solving skills</li><li>Effectively operate a variety of computer programs and/or other equipment contained within the food and beverage department.</li><li>Read and comprehend simple instructions, short correspondence, and memos. Write simple correspondence or memos. Effectively present information in one-on-one and small group situations to patrons or employees.</li></ul>\n    </div>\n  </div></div></div>\n",
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