The Creek, Culinary Sous Chef

Seneca Gaming Corporation•Buffalo, NY

21h

About The Position

The Culinary Sous Chef is the third in command in the kitchen and generally oversees food production. The role ensures food production workers perform their duties according to quality standards established by the Executive Chef and follows Seneca Gaming Corporation policies and procedures, Internal Control Standards, and objectives. The Sous Chef supervises kitchen preparation and food production, leads and develops the culinary team, and supports menu planning, cost management, scheduling, inventory, ordering, and receiving. The role also maintains food quality, safety, sanitation, and organization while providing courteous service to guests and maintaining a professional work environment. Hours are determined by a 24-hour schedule. The position offers a $1,500 sign-on bonus. The starting salary is $49,069.41, with compensation negotiable based on experience and education. Requirements may be waived in the absence of fully qualified candidates.

Requirements

Must be at least 18 years old upon employment.
A minimum of four years of experience in a large production kitchen or high-volume food and beverage operation.
A postsecondary culinary arts training program degree is preferred, or may be substituted with at least four years of culinary work experience.
Excellent interpersonal, customer service, communication, coaching, team-building, and problem-solving skills.
Exceptional high-volume cooking and food presentation skills, precise recipe adherence, and the ability to lead, coach, and motivate a diverse team.
Computer literacy in Microsoft Office applications and automated restaurant systems.
Knowledge of best practices for food and labor cost monitoring, menu development and costing, ordering, inventory, food safety, and sanitation.
Ability to obtain a ServSafe and Food Safety Handler Certificate.
Ability to read, write, and speak effectively with employees and customers.
Ability to interact effectively with customers and employees and resolve problems or conflicts diplomatically and tactfully.
Ability to stand, walk, and move through all areas of the casino; maintain stamina and an appropriate mental attitude while working under pressure in a fast-paced casino environment; and handle objects weighing up to 50 pounds.
Ability to work in an environment where smoking is permitted and with moderate exposure to high temperatures, loud noises, and some physical risk while following basic safety precautions.

Nice To Haves

Degree from a postsecondary culinary arts training program.

Responsibilities

Establish production levels based on house counts, business forecasts, previous experience, dates, and other relevant factors, and post the menu forecast for kitchen employees.
Supervise kitchen preparation for service at all stations and oversee production of all food items.
Verify that portion sizes, quality standards, department rules, policies, and procedures are maintained.
Lead the culinary team to support efficient production, proper culinary techniques, recipe adherence, and high-quality food preparation.
Assist with hiring, training, and mentoring team members and promote a cohesive work environment.
Support food and labor cost management; prepare schedules; oversee inventory control; and manage ordering and receiving.
Collaborate with the Executive Chef and culinary management team on menu design and recipe development.
Maintain a safe, sanitary, and organized kitchen in compliance with company sanitation regulations and policies.
Train kitchen personnel in safe equipment, utensil, and machinery operation; department rules and procedures; and food production principles and practices.
Maintain quality standards for menu items and food production practices.
Relay guest complaints and compliments to the manager or supervisor on duty.
Provide prompt, friendly, courteous, and professional service and maintain a professional work environment with supervisors, managers, staff, and guests.
Maintain current understanding of information security guidelines and comply with related policies and procedures.
Meet attendance guidelines, comply with regulatory, departmental, and company policies, complete required SGC training within nine months of employment, and attend necessary meetings.
Report to work on time, well-groomed, and in full uniform with badge on the upper left side of the uniform.