Culinary Executive Sous Chef

About the role

The Culinary Executive Sous Chef is second in command for any and all kitchens in a foodservice establishment. They ensure that all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment for all employees.

Responsibilities

• Report to work well-groomed in full uniform and on time with badge on upper left side of uniform.
• Provide prompt, friendly, and courteous service of food and beverage to all our guests.
• Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language.
• Interview, hire, evaluate, reward and discipline kitchen personnel as appropriate.
• Orient and train kitchen personnel in property and department rules, policies and procedures.
• Train kitchen personnel in food production principles and practices.
• Establish quality standards for all menu items and for food production practices.
• Plan and price menus.
• Establish portion sizes and standards of service for all menu items.
• Maintain clean work areas, utensils, and equipment.
• Prepare food in a safe manner dictated by company standards and policies.
• Schedule kitchen employees in conjunction with business forecasts and predetermined budget.
• Maintain payroll records for submission to payroll department.
• Control food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Relay all guest complaints and or compliments to manager or supervisor on duty.
• Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy.
• Understand and comply with all information security policies and procedures at all times.
• Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times.
• Maintain a professional work environment with supervisors, managers and staff.
• Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.

Qualifications/Requirements

• Must be 18 years of age or older upon employment.
• Education/Experience: Degree from a postsecondary culinary arts training program. A minimum of two (2) years as a Sous Chef and five (5) years in a food preparation position.
• Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required.
• Extensive knowledge of seafood, protein and poultry.
• Computer literate in all Microsoft Office applications and automated restaurant systems.

Skills

• Excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers.
• The ability to deal effectively and interact well with the customers and employees.
• The ability to resolve problems/conflicts in a diplomatic and tactful manner.

Physical Requirements And Work Environment

• Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
• Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
• Maintain physical stamina and proper mental attitude to work under pressure in a fast paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations.
• Work involves moderate exposure to unusual elements such as extreme temperatures dirt, dust, fumes, smoke and /or loud noises.
• Work environment involves some exposure to physical risk, which requires following basic safety precautions.

Pay

Starting Rate $73,604.12 Compensation Is Negotiable Based On Experience And Education. Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.