SUMMARY
The Executive Sous Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in Executive Chef’s absence. 

Works with and follows the guidance of the Executive Chef in leading all sous chefs in training staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. 

Works with the Executive Chef and with Outlet Sous Chefs on ordering and delivery of food supplies, menu development, preparation of special dishes and supervises overall kitchen operations across the entire property.

SPECIFIC DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.

Follows the guidance from Executive Chef on plan and direct food preparation and culinary activities consistent with the brand and annual plan. Ensuring high quality food and beverage to our guests while maintaining cost to an acceptable level. Enforces the established right standard of service delivery, and then monitor and consistently execute on service execution, ticket times, and production schedules as dictated by Executive Chef. Assists Executive Chef to establish recipes for all menu items and ensure proper execution on a regular basis. Assists Executive Chef to develop prep and production schedules for kitchen to ensure product availability in all restaurants. Establish maintenance schedules in conjunction with manufacturer’s instructions for all equipment. Maintain high standards and efficiency by hiring, training, and coaching the right staff to ensure prompt, fresh and appealing product and service delivery; creates and sustains a professional and rewarding work environment. Assists Executive Chef to develop annual budgets and business plans and works with the F&B Team to achieve department and organizational results. Control food costs and establish purchasing specifications, storeroom requisitions system, product storage, portion control, and waste control. Assists Executive Chef to establish and thereafter review staffing levels to maintain budgeted levels of employment; delegate authority, and assigns duties to all culinary and stewarding team members, as necessary. Train staff in safe operating procedures of all equipment, machinery, and other required training. Coordinate with staff to revisit and improve menu and recipe ideas and pricing and present to Executive Chef. Assists Executive Chef to maintain a cooperative relationship with property management and vendors to ensure goals and expectation are achieved. Assists Executive Chef to establish and enforce company policies, procedures, safety, and health regulations. Other duties as assigned.

REQUIREMENTS

Excellent communication skills and ability to meet deadlines. Available to work when needed, all shifts, after hours, over weekends and on holidays.

EDUCATION/EXPERIENCE

One (1+) year’s culinary education preferred. Two (2) to three (3+) years’ experience in similar position required. Financial and business acumen, including budget preparation and reporting. Advanced knowledge of food profession principles and practices.

LANGUAGE ABILITY

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.

MATH ABILITY

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

COMPUTER SKILLS

Proficiency in Microsoft Outlook, Excel and Word. Aptitude to learn automated inventory and purchasing systems.

CERTIFICATES AND LICENSES

Candidate must obtain appropriate applicable licensing.

SUPERVISORY RESPONSIBILITIES

Candidate will hire and discipline staff as designated. Candidate will train, supervise, and work with kitchen staffs.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. The noise level in the work environment is loud. There is smoking in portions of the casino, and therefore the candidate may be exposed to smoke. The candidate must be able to endure hot and moist conditions.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Candidate must be able to bend, stoop, climb, walk and stand for extended periods of time. Candidate is required to reach with hands and arms. Candidate is required to talk and hear. The employee may be required to lift up to 50lbs independently and more than 50lbs with assistance. Specific vision abilities required by this job include close vision.

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