Executive Sous Chef | Full-Time | Atlantic City Convention Center & Boardwalk Hall

Responsibilities

• Develop and maintain all menus seasonally, ensuring consistency, quality, and adherence to OVG standards.
• Food ordering for Concessions as well as Catering as per PARs set per event.
• Maintain proper recipe execution, portion control, and adherence to kitchen timing standards.
• Ensure all dishes meet appearance and quality benchmarks through monitoring food presentation, temperature, and sanitation.
• Ensure all BEOs are posted for all events, including prep lists and stations set up.
• Ensure food cost percentages remain within budget through strict controls on portioning, inventory rotation, waste management, purchasing, and storage procedures.
• Implement effective kitchen security and food receiving practices.
• Enforce compliance with all health, sanitation, safety, and labor regulations.
• Communicate and reinforce operational standards with culinary staff.
• Manage, mentor, and develop full-time and part-time culinary staff.
• Oversee staffing decisions to include hiring, coaching, and terminations, written and verbal.
• Establish clear workplace expectations and provide continuous training, coaching, and feedback through hands-on leadership and documented performance reviews.
• Build a strong understanding of the Union contract.
• Manage scheduling and labor tracking through ADP Time Saver for both kitchen and utility departments.
• Oversee daily and weekly sign-off on schedules to ensure labor efficiency and compliance.
• Prepare and submit the weekly lights-out schedule to the facilities department weekly as per events.
• Create and track purchase orders using the internal PO system, ensuring items are sourced only from approved vendors.
• Maintain an up-to-date recipe book to ensure cost accuracy per menu item.
• Cross-departmental communication with the Catering Sales department to align food offerings with event budgets, labor needs, and equipment requirements.
• Communicate regularly with department heads to maintain a safe and efficient kitchen environment.

Qualifications

• Minimum of a 2-year Culinary Arts degree is required.
• Spanish proficiency is an added asset and contributes to stronger team communication and guest interaction in bilingual environments.
• Strong verbal and written communication skills; must be able to interact professionally with staff, coworkers, management, and guests to promote a positive and cooperative work environment.
• Valid food handling certification (ServSafe required).
• Ability to effectively train culinary staff in kitchen techniques, food preparation, safety, and sanitation.
• Proficient in hot food production, including preparation of stocks, soups, and sauces using standard recipes.
• Skilled in roasting meats, poultry, and fish to proper temperatures.
• Solid knowledge of cold food production, including salads, vegetable trays, fruit trays, cheese displays, and Garde Manger techniques.
• Strong knife skills and knowledge of food presentation standards.
• Must be able to safely and efficiently operate kitchen equipment, including steamers, kettles, fryers, grills, ovens, and braisers.
• Ability to read and interpret BEOs (Banquet Event Orders) and assign prep duties accordingly.
• Ability to read and understand a Profit & Loss (P&L) statement.
• Thorough understanding of local health codes and HACCP food safety procedures.

Benefits

• Health, Dental and Vision Insurance
• 401(k) Savings Plan
• 401(k) matching
• Paid Time Off (vacation days, sick days, and 11 holidays)

Pay

$60,320 - $65,000 annually

Schedule

Full-time position