Culinary Executive Sous Chef

About the Role

The Culinary Executive Sous Chef is responsible for all aspects of the day-to-day culinary operations in a multi-outlet four-diamond environment, ensuring that all standards and practices are executed to the highest level. This role supports the Director of Food & Beverage and assumes all responsibilities in their absence. The incumbent will elevate operations strategically, participate in new concepts and initiatives, and oversee financial performance, cost controls, and guest experience across multiple properties.

Responsibilities

• Control and analyze all departmental costs in multiple outlets to ensure spending is within budget; participate in annual goals to enhance revenue and reduce costs.
• Manage food costs by establishing purchasing specifications, storeroom requisition systems, product storage, standardized recipes, and waste control procedures.
• Monitor kitchen efficiencies, productivity, equipment, inventory, and supplies to control labor costs and operating expenses.
• Conduct regular cover count, check averages, and cost/projection analysis to maximize profitability.
• Develop and execute unique products and services to differentiate from competitors.
• Maintain high culinary visibility, interacting professionally with guests.
• Uphold premier standards of hygiene, behavior, and grooming for all personnel.
• Oversee execution of all menu categories, including timing, quality, temperature, portion, and presentation.
• Train kitchen personnel in food production principles and practices.
• Establish and maintain quality standards for all menu items and food production.
• Maintain extensive knowledge of fine seafood, beef, poultry, ingredients, equipment, suppliers, and current trends.
• Plan and price menus for multiple outlets; establish portion sizes and service standards.
• Prepare regular food cost reports and conduct product taste panels as needed.
• Collaborate with the Director of Food and Beverage and Director of Catering on menu development, product selection, and recipe creation.
• Create and revise menus for holidays, special events, and VIP functions with a focus on seasonality and local business.
• Coordinate with support departments for acquisition of goods and services; review and approve food orders.
• Select and requisition new kitchen equipment; ensure proper maintenance and compliance with Health Department standards.
• Maintain and enforce sanitation policies through daily inspections of staffing, cleanliness, product quality, and food storage areas.
• Ensure HACCP documentation compliance and implement food safety policies through a ServSafe program.
• Train staff in safe operating procedures for equipment and food preparation.
• Oversee all aspects of human resources and training, including hiring, performance appraisals, coaching, disciplinary actions, and terminations.
• Provide direct feedback to staff on performance while maintaining high morale.
• Develop and implement training plans and materials for salaried and hourly team members.
• Comply with all information security policies and procedures, including the Seneca Gaming Corporation Acceptable Use Policy.
• Provide exceptional customer service and maintain a professional work environment.
• Adhere to attendance guidelines, regulatory, departmental, and company policies.
• Complete all required SGC training programs within nine months of employment.
• Attend necessary meetings; perform duties as needed based on a 24-hour schedule.

Requirements

• Must be 18 years of age or older.
• Associate’s Degree in culinary arts or a certificate from a recognized training program required.
• Five years of executive-level restaurant chef experience, leading a 4- or 5-Diamond luxury property with a combination of fine dining, high-volume, buffet, banquet, and/or quick-service operations, overseeing a minimum of 100 culinary staff.
• Excellent interpersonal, customer service, communication, coaching, team-building, and problem-solving skills.
• Proficient in Microsoft Office applications and automated restaurant systems.
• Strong communication skills, including the ability to read, write, and speak effectively with employees and customers.

Physical Requirements and Work Environment

• Noise level is usually moderately loud; increases to loud on the casino floor.
• Able to work in an environment where smoking is permitted.
• Must stand, walk, and move freely for extended periods.
• Moderate exposure to high temperatures and/or loud noises.
• Moderate physical activity, including handling objects up to 50 pounds.
• Some exposure to physical risk; basic safety precautions required.

Pay

Starting rate: $73,604.12. Compensation is negotiable based on experience and education.