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Not provided

Not provided

8 months ago

Job Description

Job Title: Sous Chef – Duke’s                     

Department: Food & Beverage

Reports To: Specialty Chef – Duke’s

FSLA Designation: Exempt

License Type: Non-Gaming

Essential Job Functions:

·          Perform responsibilities in accordance with all Company standards, policies, and procedures

·          Actively participate with staff to cook, prepare, dish-up and assemble all outlets food stations

·          Adheres to control procedure for food costs and quality

·          Encourage and abide by all health codes and hand washing guidelines

·          Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest

·          Prepare miscellaneous items for preparations to coincide with menus

·          Supervises Duke kitchen operations, coordinates, and directs activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurant during assigned shifts

·          Engage in the preparation/cooking of food items

·          Responsible for practicing, supporting, and promoting Rivers Casino and Resort’s Company-wide culture and demonstrating Rivers Casino Standards at all times

·          Coordinates trains and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control

·          Operates and oversees use of appliances including kitchen and other small kitchen appliances and contacts appliance repair service with TVR engineering

·          Provides input and suggestions of menus to F&B Director

·          Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety

·          Check the quality of raw and cooked food products to ensure that standards are met

·          Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food

·          Supervise and coordinate activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces, vegetables, soups, and other foods to ensure quality

·          Monitor Team Member’s worker performance

·          Attend and pass TIPS/ServSafe or approved class, recognize customer intoxication and food safety

·          Requisition stock, materials, supplies or equipment

·          Cook or otherwise prepare food according to recipes, when necessary

·          Display knowledge of all emergency procedures

·          Follow set schedules and specific job duties

·          Maintain personal grooming and uniform standards pursuant to Rivers Schenectady’s policies

·          Treat each Team Member with care, dignity, fairness and respect

·          Display and encourage teamwork in the department

·          Communicate on a consistent basis with all managers to keep them abreast of all department activities

·          Adhere to all policies and procedures as set forth by Director of Food and Beverage and the Executive Chef

·          Follow SOP’s, recipe books and guidelines and have all necessary supplies to provide consistency and quality

·          Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Schenectady County Health Department

·          Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free

·          Notify a supervisor immediately if kitchen and equipment are not in good working order

·          Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high-volume production

o     Majority of the production will be frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry

o     May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Rivers Casino standard’s and specifications

·          Administer Performance Counseling and Annual/Quarterly Appraisals as needed

·          Co-responsible for all financial P&L and G&L

·          Ability to communicate effectively with guests, Team Members and management in both written and verbal form

·          Must manage time effectively with minimum supervision

·          Ability to operate kitchen equipment

·          Requires reading and math skill for recipes and measurements

·          Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members

·          Always conduct self in a manner that reflects a positive professional image

·          Ability to handle high pace production

·          Must be able to handle constructive criticism and be willing to continuously improve

·          Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards; using good judgment

·          Minimum of 3 to 4 years of culinary experience

Working Conditions:

·          Must be able to speak, read, write and understand English fluently

·          Visual range must include near and far distances

·          Auditory range must include immediate environment

·          Must be able to move about property and kitchen areas easily

·          Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required

·          Must be able to coordinate multiple tasks at once

·          Must be able to implement strategic vision and plan day-to-day operations

·          Must be able to work in extreme hot and cold temperatures

·          Must be able to handle high stress in the work environment and turn stress into high energy

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