Cellaio Sous Chef- Lead Cook

Essential Functions

• Works with the Chef to create a cohesive team within the kitchen.
• Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team.
• Sets appropriate prep levels and manages production under the Chef's guidance.
• Possesses knowledge of and is able to perform in any line position as needed.
• Oversees production of special items, soups, and intensive menu items.
• Offers guidance and direction to line cooks on a continual basis, particularly in the execution of food for large, private parties.
• Aids the Chef in administrative duties such as scheduling, ordering, new employee orientation & training, and documentation.
• Maintains high standards in all areas of safety, security, and sanitation.
• Enforces Health Department regulations on a daily basis.
• Collaborates with the management team to maximize sales and optimize profits through the management of food and labor costs.

Core Competencies

• Demonstrates consistent regard and dedication to guests, vendors, colleagues, and the Company by being engaged, interested, and productive.
• Shows a working knowledge of the Company’s marketplace and actively assists in building best practices for success.
• Understands the impact of actions and decisions on the Company’s financial health and guest relations.
• Displays courage and initiative to present new ideas and perspectives that lead to positive results.
• Respects and considers viewpoints, situations, and others.
• Puts the guest at the forefront of every decision.

Essential Requirements

• Knowledge of field concepts, principles, practices, and procedures.
• Able to train and manage a large staff.
• Strong supervisory and communication skills.
• Ability to perform duties of all kitchen positions.

Knowledge/Work Experience

• Must be 18 years or older.
• High School diploma or G.E.D. preferred.
• Five (5) years relevant experience with three (3) years managing and directing department(s) activity in a high volume, luxury resort/casino environment.
• Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission.
• Must have a NYS Food Handlers Permit.