Culinary Executive Sous Chef

Seneca Gaming Corporation•Niagara Falls, NY

About The Position

The Culinary Executive Sous Chef oversees day-to-day culinary operations across multiple outlets in a four-diamond environment, ensuring standards and practices are executed at the highest level. The role supports the Culinary Executive Chef and assumes the chef’s responsibilities in their absence. This position contributes to the development of concepts, projects, and initiatives and is responsible for financial performance, cost controls, menu planning, production, guest experience, and quality standards across multiple properties. It also oversees culinary personnel matters, from hiring through employee development and morale, and maintains a safe and sanitary work environment. All duties must follow Seneca Gaming Corporation policies and procedures, Internal Control Standards, and objectives. The position involves managing budgets, food and labor costs, menus, procurement, equipment, food safety, and kitchen operations. It also includes leading and training culinary teams, carrying out human resources responsibilities, maintaining guest service standards, attending meetings, and completing required SGC training within nine months of employment. Hours are determined by a 24-hour schedule. The work environment is usually moderately loud and can be loud on the casino floor. Smoking is permitted in the work environment. Work involves extended periods of standing, walking, and moving; moderate exposure to high temperatures and/or loud noises; moderate physical activity, including handling objects up to 50 pounds; and some exposure to physical risk requiring basic safety precautions. Reasonable accommodations may be made for qualified individuals with disabilities.

Requirements

Must be at least 18 years of age upon employment.
Associate’s degree in culinary arts or a certificate from a recognized training program from a national association.
Five years of executive-level restaurant chef experience successfully leading a 4- or 5-diamond luxury property with a combination of fine dining, 24-hour high-volume, buffet, banquet, and/or quick-service dining options, overseeing at least 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 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 follow basic safety precautions in a work environment with some exposure to physical risk.

Responsibilities

Control and analyze departmental costs across multiple outlets, help set annual goals and objectives, and pursue revenue enhancement and cost reduction.
Manage food costs through purchasing specifications, storeroom requisition systems, storage requirements, standardized recipes, and waste controls; keep food costs within budget.
Control labor costs and operating expenses by monitoring kitchen efficiency and productivity, equipment, inventory, and supplies.
Analyze cover counts, check averages, food and beverage costs, and projections 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.
Ensure menu items are prepared and presented according to recipe, timing, quality, temperature, portion, and presentation standards.
Train kitchen personnel in food production and establish and maintain consistent product quality and appearance standards.
Maintain current knowledge of seafood, beef, proteins, and poultry, along with product ingredients, equipment, suppliers, markets, and trends; adjust kitchen operations as appropriate.
Plan and price menus, establish portion sizes and service standards, prepare food-cost reports, and conduct product taste panels with food and beverage management as needed.
Work with the Director of Food and Beverage and 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, emphasizing seasonality and local business; review, adjust, and approve recipes.
Coordinate with support departments to acquire goods and services; review and approve warehouse food orders.
Participate in selecting and requisitioning kitchen equipment; ensure equipment is maintained and working in accordance with Health Department standards, and keep work areas, utensils, and equipment clean.
Enforce sanitation policies through daily outlet walkthroughs; inspect staffing, cleanliness, product quality, and food storage rotation, dot color, 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 in accordance with company standards and policies.
Perform human resources and training functions, including talent attraction, hiring, performance appraisals, counseling, coaching, training, discipline, and terminations.
Provide direct and honest performance feedback while maintaining team morale.
Develop training plans and materials and deliver training to salaried and hourly team members.
Understand and comply with information-security policies and procedures, including the Seneca Gaming Corporation Acceptable Use Policy.
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 all required SGC training programs within nine months of starting employment.
Attend necessary meetings.
Perform other duties and meet requirements or expectations that may change as needed.