Culinary Executive Sous Chef

Seneca Gaming Corporation•Niagara Falls, NY

4d•Onsite

About The Position

The Culinary Executive Sous Chef is responsible for the day-to-day culinary operations of multiple outlets in a four-diamond environment, ensuring that standards and practices are carried out at the highest level. The role supports the Culinary Executive Chef and assumes the Chef’s responsibilities in their absence. The successful candidate is expected to bring creativity and strategic, detailed, and timely execution to current operations, while contributing to new concepts, projects, and initiatives. The position is accountable for financial performance and cost controls across culinary operations while maintaining guest experience and quality standards. Responsibilities include oversight of menu planning, design, costs, and production at multiple properties, as well as maintaining safe and sanitary kitchens. The role also oversees culinary personnel matters across multiple restaurants and kitchens, from attracting and hiring employees through ongoing development and morale. Duties are performed in accordance with Seneca Gaming Corporation policies and procedures, Internal Control Standards, and objectives.

Requirements

Must be at least 18 years old upon employment.
Associate’s degree in culinary arts or a certificate from a recognized training program of a national association.
Five years of executive-level restaurant chef experience successfully leading a four- or five-diamond luxury property with a combination of fine dining, 24-hour high-volume, buffet, banquet, and/or quick-service dining options.
Experience overseeing culinary operations with a minimum of 100 culinary staff.
Excellent interpersonal, customer service, communication, coaching, team-building, and problem-solving skills.
Computer literacy in Microsoft Office applications and automated restaurant systems.
Ability to read, write, and speak effectively with employees and customers, and to understand and comply with policies, procedures, daily memos, chemical labels, and other instructions.
Ability to stand, walk, and move freely for extended periods.
Ability to handle objects weighing up to 50 pounds.
Ability to work amid moderate exposure to high temperatures and/or loud noises and to follow basic safety precautions in an environment involving some physical risk.

Responsibilities

Control and analyze departmental costs across multiple outlets, remain within budget, and contribute to annual goals and objectives that enhance revenue and reduce costs.
Manage food costs through purchasing specifications, storeroom requisition systems, storage requirements, standardized recipes, and waste-control procedures.
Control labor costs and operating expenses by monitoring kitchen efficiency, productivity, equipment, inventory, and supplies.
Conduct regular cover-count, check-average, food-and-beverage cost, and projection analyses to maximize profitability.
Develop and execute distinctive products and services across multiple outlets.
Maintain a visible, professional culinary presence and interact with guests; uphold hygiene, behavior, and grooming standards for personnel.
Oversee execution of menu items and recipes, including timing, quality, temperature, portioning, and presentation.
Train kitchen personnel in food-production principles and practices; establish and enforce consistent standards for food production, appearance, and quality.
Maintain knowledge of seafood, beef, other proteins, poultry, ingredients, equipment, suppliers, markets, and trends, and adjust kitchen operations as appropriate.
Plan and price menus across multiple outlets; establish portion sizes and service standards; prepare regular food-cost reports; and conduct product taste panels with Food and Beverage management as needed.
Work with the Director of Food and Beverage and the Director of Catering and Special Events on menu development, product selection, and recipe creation.
Create and revise menus for holidays, special events, and VIP functions, with attention to seasonality and local business; review, adjust, and approve recipes.
Coordinate with support departments to acquire goods and services, and review and approve warehouse food orders.
Participate in selecting and requisitioning kitchen equipment; ensure equipment is maintained and in working order according to Health Department standards; maintain clean work areas, utensils, and equipment.
Enforce sanitation policies through daily outlet inspections covering staffing, cleanliness, product quality, and food-storage rotation and cleanliness; ensure HACCP documentation compliance.
Develop, implement, and maintain food-safety policies and procedures through a ServSafe program.
Train kitchen personnel to operate equipment, utensils, and machinery safely and to prepare food according to company standards and policies.
Perform human resources and training duties, including talent attraction, hiring, performance appraisals, counseling, coaching, training, discipline, and terminations.
Give staff direct and honest performance feedback while maintaining high morale.
Develop training plans and materials and deliver training to salaried and hourly team members.
Maintain understanding of information-security policies and guidelines, including the Seneca Gaming Corporation Acceptable Use Policy, and comply with them.
Provide exceptional customer service and communicate pleasantly, professionally, and respectfully with patrons, supervisors, managers, and staff.
Meet attendance guidelines and comply with regulatory, departmental, and company policies.
Complete required SGC training programs within nine months of commencing employment.
Attend necessary meetings.
Perform other duties as required; responsibilities, requirements, and expectations may change as needed.