Executive Sous Chef
About The Position
Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Job Description Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures. Establish daily staff priorities and assigns production and prep tasks to staff to execute. Ensure menu items are prepared following recipes and yield guidelines. Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner. Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies. Develop new menu items, test and write recipes. Oversee and direct the training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.
Requirements
- High school diploma or equivalent vocational training certificate.
- Certification of culinary training or apprenticeship.
- Two (2) years of experience in a similar position preferred.
- Must be able to stand and/or walk for extended periods of time.
- Must have excellent customer service, communication, and interpersonal skills.
- Must be able to obtain/maintain any necessary licenses and/or certifications
Responsibilities
- Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures.
- Establish daily staff priorities and assigns production and prep tasks to staff to execute.
- Ensure menu items are prepared following recipes and yield guidelines.
- Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner.
- Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
- Develop new menu items, test and write recipes.
- Oversee and direct the training of new hires in specified phases of the kitchen operation.
- Maintain an on-going training program for existing staff.
- Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
