EXECUTIVE SOUS CHEF | CAZ

About the Role

Responsible for the overall direction, coordination, and evaluation of the kitchen operation. This is a Safety Sensitive Position subject to Drug & Alcohol Testing.

Supervisory Responsibilities

• Manages the Restaurant Chef who supervises employees in the kitchen (Back of House).
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training, planning, assigning, directing work, appraising performance, rewarding, disciplining, addressing complaints, and resolving problems.
• Hires and trains Tribal Members consistent with the casino’s Community and Indian Preference guidelines.

Responsibilities

• Creates tactical goals according to the culinary strategic plan (30% Strategic, 70% Operational).
• Ensures standards for product quality, kitchen operations, and safety are met and monitored.
• Ensures budget and KPIs are met and monitored for food costs, labor, and operational expenses.
• Fosters a culture of Team Member engagement, accountability, and alignment with Mission, Vision & Core Values.
• Ensures Team Members are competent in their roles and receive necessary training.
• Implements Team Member performance plans and addresses subpar performance.
• Builds strong relationships with HR leaders.
• Exhibits a proactive approach to identify and prevent potential issues.
• Acts as project manager for culinary initiatives and rollouts.
• Serves as the subject matter expert for all culinary systems and processes.
• Demonstrates high competence in labor KPIs, menu development, and recipe costing.
• Demonstrates high competence in interpreting P&L statements and financial reports.
• Implements action plans for all areas of responsibility when standards are not met.
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Supervises food outlets throughout the week to maintain food quality and costs.
• Inspects kitchen areas, bakery, and butcher shop for cleanliness.
• Estimates cost of food consumed and assists in compiling cost control records.
• Sets standards and specifications for all food production and kitchen operations.
• Coordinates with support departments for acquisition of needed goods and services.
• Ensures all products meet the highest departmental appearance and quality standards.
• Ensures Restaurant Chefs maintain accurate recipe books.
• Maintains and instructs assigned personnel on safety, health standards, policies, and procedures.
• Reviews financial and service goals with Restaurant Chefs and formulates strategy plans for operational success.
• Works with the Executive Chef and F&B Director to assist in marketing direction for driving new revenue streams.
• Coaches, mentors, and teaches Restaurant Chefs leadership attributes to cultivate succession planning for sous chefs and cooks.

Requirements

• High school diploma or GED required; graduate of an accredited culinary program required.
• 7 to 10 years of experience in multi-unit operations including banquets, high-volume retail full service, QSR, production cooking, and fine dining.
• 6 years of kitchen supervisory experience; or equivalent combination of education and experience.
• Must possess a Maricopa County Food Handlers Card and ServSafe® Certification.
• Good PC skills with knowledge of MS Word and MS Excel software.
• Knowledge of software related to the Food & Beverage industry and experience with food cost management systems strongly preferred.
• Demonstrated written and verbal communication skills; proven self-starter requiring minimal direction and follow-up.
• Proven leadership and team development skills, with excellent customer service abilities.
• Ability to manage multiple tasks and priorities.
• Must present a well-groomed and professional appearance.
• Must be able to read, write, speak, and understand English.

Physical Demands

• Regularly required to stand for prolonged periods, walk, use hands and fingers to handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk, hear, and taste or smell.
• Must regularly lift and/or move up to 25 pounds.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Work Environment

• Regularly exposed to wet and/or humid conditions and secondary smoke.
• Frequently exposed to extreme cold and extreme heat.
• Noise level in the work environment is usually moderate to loud.