Outlet Sous Chef

About the role

The incumbent assists in planning and directing food preparation and cooking activities throughout the property’s restaurants and banquet facilities under the direction of the Executive Chef. Essential duties include conducting oneself according to Gaming Commission Regulations and Seminole Tribe of Florida/departmental policies, mentoring Seminole Tribe members, ensuring responsible gaming and alcohol service, maintaining budgeted food costs, and managing staff.

Responsibilities

• Conducts themselves in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida/departmental policies and procedures.
• Demonstrate commitment to assisting in the development of Seminole Tribe members participating in the Tribal Career Development program and, when a Seminole Tribe member’s assignment falls within your direct area of responsibility, act as a personal mentor/career advisor to the Tribe Member and submit progress reports and information to the Director of Tribal Development.
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Maintains and reinforces established departmental operating standards.
• Select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values of Friendly, Fun, Focused, Fast, and Fresh.
• Maintains budgeted food costs by monitoring daily requisitions and waste tracking.
• Spearheads continued emphasis on productivity through the audit of weekly schedules and the establishment of a realistic zero base staffing guide.
• Aids in the responsibility of organizing and operating the culinary department in accordance with approved standards, budgetary limitations, policies and procedures.
• Aids in the development and implementation of the F&B department’s yearly budgets, capitol FF&E, and major capital projects.
• Ensures appropriate staffing levels to best manage labor costs while maintaining outstanding guest service.
• Directly communicates with all supervisors and line team members on daily needs, requirements and expectations.
• Develops department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
• Promotes positive customer relations; handles customer complaints.
• Promotes positive public/team member relations at all times.

Qualifications

• Culinary Arts degree preferred and a minimum of six (6) years in the role of Executive Chef or Sous Chef of an outlet in a high volume, high end operations environment required or an equivalent combination of education and/or experience.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Excellent communication (verbal and written) skills.
• Outstanding interpersonal and guest service skills.
• Ability to lead and mentor a diverse team of individuals.
• Superior organizational and time management skills.
• Proficient in diverse cuisine types and all aspects of food preparation techniques.
• Basic understanding of Microsoft Office (Word, Excel, PP, Outlook).

Additional Qualifications

• Ability to work flexible schedules, including nights, weekends and holidays.
• Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional demeanor.
• Ability to lead and mentor a diverse team of individuals.
• Superior organizational and time management skills.
• Proficient in diverse cuisine types and all aspects of food preparation techniques.
• Basic understanding of Microsoft Office (Word, Excel, PP, Outlook).