Executive Sous Chef

Job Description

• Manages the operations and activities of the culinary team engaged in preparing and cooking foods. Ensures efficient and profitable food service. • Responsible for ensuring that team member training programs meet departmental standards, includes follow-up and follow-through. • Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties. • Checks par levels to determine the variety and quantity of products required for shift worked and to set-up for the next shift; adjusts par levels as needed. • Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions. Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers. • Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through. • Ensures raw food specifications meet standards. • Ensures all health regulations are maintained to prevent food-borne illnesses; ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and Hygiene standards, including: Cleanliness and sanitation of work area, Food areas clean and presentable, Temperature tracking, Proper heating, cooling, preparation, and storage of all products, and Shelf life maintenance and proper rotation. • Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils. • Analyzes of food costs and, if necessary, establishes strategies for reducing food costs. • Analyzes kitchen labor/productivity ratios and establishes strategies for improvement. • Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation). • Assists with the set-up, execution, and break down of banquet and/or catering events. • Ensures the proper timing, equipment, par levels, and storage of un-used food. • Maintains knowledge of and effectively promotes company services and players' club program. • Attends all scheduled team member meetings and trainings. • Attends all company development and training sessions, continues career growth • Adheres to all company and department policies, procedures, and standard operating guidelines. • Adheres to all hygiene and safety standards. Ensures that a clean, safe, hazard-free work environment is maintained. Monitors grooming and dress standards. • Performs other duties as assigned by Executive Chef and Chef de Cuisine • Carries out supervisory responsibilities in accordance with the organization''s policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. • Culinary degree or certificate preferred. • Serv-Safe certificate required. • Food Handler's Certificate required. • 2- 5 years of experience in leadership position within a high level casino hotel or fine dining restaurant environment • Prior experience as Chef or Executive Sous Chef preferred. • Bi-lingual (Spanish) preferred. • Excellent verbal, written, and interpersonal communication skills • Mastery of culinary skills including, range, fryers, char-grill, steamers, broiler, butchery, expo and plating • Knowledge of cost control methods, including purchasing, menu planning, and menu costing • Working knowledge of computers, including Microsoft Outlook, Word, and Excel. • Knowledge of time keeping programs (ADP eTime preferred). • Knowledge of Lawson System preferred. • Time management skills, including the ability to organize work well, plan ahead, and not waste time. • Demonstrated listening, team player, and leadership skills. • Ability to work in a fast paced, deadline oriented environment. • Ability to work a varied shift that includes days, evenings, graveyard shift, weekends and holidays.