Essential Job Functions: The Sous Chef must maintain the consistency of the preparation of food and eliminate any food problems that may arise in any outlet at Harrahs. Sets an example for all kitchen employees, such as neat and clean appearance and a positive mental attitude toward fellow employees. Stays on top of the staff to ensure quality of food being prepared for customers. Constantly upgrade his knowledge and educations in order to be competitive and must take pride in everything he does. Must be able to resolve any problem or issues that arise within the staff. Abides by Harrah's standard policies and procedures at all times. Sanitation of cooking areas must be kept up, and the Sous Chef assures that working area is in good working condition. Must have open communication with back of the house and front of house staff. Conducts periodic meetings with staff to ensure that morale is in good shape. Spends the majority of time interviewing, training, and selecting employees Conducts Performance Reviews Makes or recommends wage increases Makes or recommends promotions Provides for safety and security Handles employees' complaints or grievances Recommends disciplinary action or disciplines employees Plans work Supervises and monitors work Monitors legal compliance with federal, state, and gaming laws Qualifications: High School graduate or equivalent preferred. Three years of apprenticeship and technical training in food preparation. Must be energetic, very outgoing and enthusiastic. Prior experience in supervising large work units with multiple areas of responsibility, history of developing employees is required. Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skills required. Must have neat appearance with good personal hygiene. Must be able to get along with co-workers and work as a team. Physical, Mental & Environmental Demands: 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 operation. 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. Ability to lift 50 to 60 lbs.