Property Executive Sous Chef

Job Description

The Executive Sous Chef is responsible for assisting the Executive Chef in kitchen operations, ensuring financial performance, guest satisfaction, and team morale. Key duties include interacting with guests, handling problems, making recommendations, and managing food preparation and inventory.

Essential Duties

• Interacts with guests to assess product quality and service levels.
• Handles guest problems and concerns.
• Makes recommendations to the Executive Chef regarding succession planning.
• Aware of all financial budgets and goals.
• Ensures guests receive an exceptional dining experience.
• Confirms accurate costing and regular review of recipes and product yields.
• Ensures food stock levels are adequate and maintains portion control.
• Ensures Team Member meals and dining services are of high standard.
• Ensures food preparation equipment is used safely and cleaned.
• Prepares and updates culinary operation manuals.
• Adheres to departmental operational budgets.
• Schedules and plans meetings.
• Develops creative menus and prepares food for banquets.
• Prepares banquet setups in advance and adheres to property standards.
• Keeps up-to-date with market trends and introduces new items.
• Initiates maintenance reports and follows up on actions.
• Manages and motivates the culinary team.
• Delegates responsibilities and coaches Team Members.
• Recruits and selects suitable culinary team members.
• Identifies strengths and weaknesses and provides feedback.

Qualifications

• High School diploma, GED, or equivalent.
• Two (2) years Culinary Arts Degree preferred or practical experience equivalent.
• Four (4) to five (5) years of Culinary management experience required or an equivalent combination of Culinary education and management experience.
• Experience in high-volume, free-standing restaurants, large hotels, casinos, or resorts.
• Thorough understanding of various cooking methods, including production and execution.
• Strong administrative and computer skills.
• Ability to analyze Food and Beverage data and reduce food costs.
• Strong verbal and written communication skills.
• Ability to lead and develop a cohesive culinary team.
• Effective communication with Front of House staff.

Work Environment

• Faced-paced environment with excessive noise.
• Exposure to casino-related environmental factors such as second-hand smoke and excessive noise.
• Frequent standing, walking, reaching, talking, hearing, and finger, hand, and arm use.
• Occasional lifting and moving up to 50 pounds.
• Specific vision abilities required include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus.

Benefits

We offer a comprehensive benefits package that includes staying healthy, planning for the future, and maintaining a healthy work-life balance. Details are available at www.gotoworkhappy.com/benefits.