Main Kitchen, Culinary Sous Chef

Essential Functions And 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.
• Establish production levels based on house counts or business forecast, previous experiences, date, etc.
• Posts the menu forecast for all kitchen employees to view.
• Supervise kitchen preparation for service of all stations.
• Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.
• Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation.
• Aid in hiring, training, and mentoring team members, while creating a cohesive work environment.
• Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes.
• Collaborate with the Executive Chef and culinary Management team in menu design and recipe development.
• Maintain a safe, sanitary, and organized kitchen that complies with Company Sanitation regulations as well as company policies.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Orient and train kitchen personnel in property and department rules, policies and procedures.
• Train kitchen personnel in food production principles and practices.
• Maintain quality standards for all menu items and for food production practices.
• Supervise the production of all food items.
• 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 preferred or may substitute a minimum of four (4) years of culinary work experience.
• A minimum of four (4) years in a large production kitchen or high-volume food and beverage operation.
• Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills required.
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team.
• Computer literate in all Microsoft Office applications and automated restaurant systems.
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation.
• Ability to obtain ServSafe, Food Safety Handler Certificate.