Executive Sous Chef

Resorts World Catskills•Village of Monticello, NY

1d•Onsite

About The Position

The Executive Sous Chef is responsible for assisting and reporting directly to the Executive Chef. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing team members including direct reports.

Requirements

Advanced knowledge of field concepts, principles, practices and procedures
Strong supervisory and communication skills
Must have working ability with Microsoft Word, Excel, Outlook and IP
Must have ability to operate in a union and union free work environment
Must be 18 years or older
BA/BS in related field
Seven (7) years relevant experience with a minimum of five (5) years managing and directing department(s) activity for a high volume, luxury resort/casino or environment or multi-outlet operation
Experience in a varied concept operation
Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
Must have a NYS Food Handlers Permit

Responsibilities

Assists in Leading Kitchen Operations for Property.
Provides direction for all day-to-day operations.
Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.
Facilitates and ensures that performance reviews of all employees within department are complete on a yearly basis.
Understands team member positions well enough to perform duties in team members' absence or determine appropriate replacement to fill gaps.
Ensures Company and property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with team members and ensures they do the same within the team.
Solicits team member feedback, utilizes an "open door" policy and reviews team member satisfaction results to identify and address their problems or concerns.
Supervises and coordinates through direct reports activities of cooks and workers engaged in food preparation.
Demonstrates new cooking techniques and equipment to team members.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring team member understanding of and enforcement of safety and health codes, monitoring processes and procedures related to safety.
Manages department controllable expenses.
Participates in the budgeting process for areas of responsibility.
Works with Executive Chef and Restaurant Chefs regarding menu development.
Recognizes superior quality products, presentations and flavor within the concept of each restaurant.
Ensures compliance with food handling and sanitation standards.
Ensures team members maintain required food handling and sanitation certifications.
Maintains and enforces purchasing, receiving and food storage standards as established and authorized by the Finance Department.
Provides and supports service behaviors that are above and beyond for guest satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the guest daily.
Performs other tasks as assigned.