Under the direction of the Executive Chef, the Executive Sous Chef will assist in overseeing the back of house kitchen operations, ensure high standards of food quality, and supervise, train, coach, and counsel Team Members. 

Supervisory Scope

This position directly supervises the Sous Chefs, as well as the Food & Beverage back of house team.

Essential Job Duties/Responsibilities

This Executive Sous Chef position is hands on to ensure all food is of high standards of quality and presentation and leads by example to promote teamwork. Works closely with Inventory Coordinator(s) to ensure the established Food & Beverage par levels are followed at optimal levels, as to not run out of food product or have excess product for our day-to-day operations. Ensures all food orders are prepared following standardized recipes. Oversee day-to-day operations of kitchen functions and ensure effective product results. Implements and maintains the F&B culinary policies and procedures. Train staff with regards to food preparation and methodology to ensure qualified staff and consistency of all food presentations. Inspect all workstations to ensure that health and safety standards are followed, and food products are properly stored and rotated. Adheres to regulatory, departmental and company policies and procedures. Performs complex cooking assignments including the preparation of restaurant specialties and on and off-site special events. Assists the Executive Chef in creating menus. Other duties as assigned.

Requirements

Education and Experience

Minimum of five (5) years of experience as in a full-service kitchen in a restaurant or hotel. Minimum of three (3) years of experience as a Sous Chef or in a supervisory role. A combination of education and experience may be considered in lieu of requirements.

Skills and Abilities

Ability to communicate with Team Members, management and guests in a clear, business-like and respectful manner that focuses on generating a positive, enthusiastic and cooperative work environment.  Exceptional attention to detail. Proficient in Microsoft Office software, including Word, Excel, Power Point, and Outlook. Working knowledge of mother and minor sauces. Working knowledge of proper butchering techniques. Working knowledge of specialized culinary equipment used at the property. Advanced knife skills. Ability to discern and evaluate the condition or quality of food products through visual inspection, taste, touch, and smell.  Ability to work well in a team-oriented, fast-paced, gaming environment.  Ability to fully understand financial statements and POS cash/credit transactions, cash reconciliation and product inventory.

Preferred

Experience with start-up restaurants, construction, and opening experience.  Previous experience in a gaming hospitality environment. Associate's degree in culinary arts, or CEC certification from an accredited institution. 

Benefits

Medical Dental Vision 401k Short-term & Long-term disability FSA Relocation Management Bonus Program

This is not intended to be an extensive description of the job duties. All positions are contingent upon successful approval of a gaming license from the Alabama-Coushatta Tribe of Texas' Tribal Gaming Regulatory Agency, background check, and UA. 

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