Executive Sous Chef - Full Time - Harrah's Gulf Coast
About The Position
Description Qualifications : High school graduate or equivalent required Degree in culinary arts required from an accredited educational institution. At least ten years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants and coffee shops. Working knowledge of all phases of butchering, baking and garde-manger. A minimum of four years of combined kitchen supervisory and administration experience. Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skill required. Must successfully pass manager lap internal testing. Must present a well-groomed appearance. Must be able to get along with co-workers and build a cohesive team Essential Job Functions: Administers all aspects of food preparation at customer and employee facilities Plans all daily and special events menus as directed Maintains a consistent high level of food quality and guest service. Prepares budget for food, labor, and other expenses and manages expenses accordingly. Maintains cleanliness of all back-of-the-house areas. Keeps equipment in proper working order. Completes financial analyses and reports as assigned. Develops and maintains a positive work environment throughout the kitchen areas. Provides tools for employees so that they may effectively perform their necessary job functions. Meets the attendance guidelines and adheres to regulatory, departmental and company policies. Establishes and conducts training programs Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Controls food waste and pilferage Conducts weekly inspections of all assigned areas including line, preparation, pantry, clean up and storage to and administers safety policies and procedures pertaining to the procedures Administers performance reviews as required Direct supervision of entire stewarding and material handling staff Adhere to all regulatory, departmental, and company policies in an ethical manner Outstanding example of and a credit to Grand Biloxi Casino Physical, Mental & Environmental Demands: Knowledge of food preparation and presentation Basic computer skills Excellent interpersonal skills as well as documented excellent leadership/motivational skills
Requirements
- High school graduate or equivalent required
- Degree in culinary arts required from an accredited educational institution.
- At least ten years of working experience in a large volume food establishment including banquets, buffets, specialty restaurants and coffee shops.
- Working knowledge of all phases of butchering, baking and garde-manger.
- A minimum of four years of combined kitchen supervisory and administration experience.
- Excellent interpersonal, customer service, financial analysis, communication, team building, problem solving and strategic thinking skill required.
- Must successfully pass manager lap internal testing.
- Must present a well-groomed appearance.
- Must be able to get along with co-workers and build a cohesive team
- Knowledge of food preparation and presentation
- Basic computer skills
- Excellent interpersonal skills as well as documented excellent leadership/motivational skills
Responsibilities
- Administers all aspects of food preparation at customer and employee facilities
- Plans all daily and special events menus as directed
- Maintains a consistent high level of food quality and guest service.
- Prepares budget for food, labor, and other expenses and manages expenses accordingly.
- Maintains cleanliness of all back-of-the-house areas.
- Keeps equipment in proper working order.
- Completes financial analyses and reports as assigned.
- Develops and maintains a positive work environment throughout the kitchen areas.
- Provides tools for employees so that they may effectively perform their necessary job functions.
- Meets the attendance guidelines and adheres to regulatory, departmental and company policies.
- Establishes and conducts training programs
- Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees
- Controls food waste and pilferage
- Conducts weekly inspections of all assigned areas including line, preparation, pantry, clean up and storage to and administers safety policies and procedures pertaining to the procedures
- Administers performance reviews as required
- Direct supervision of entire stewarding and material handling staff
- Adhere to all regulatory, departmental, and company policies in an ethical manner
- Outstanding example of and a credit to Grand Biloxi Casino
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
Number of Employees
5,001-10,000 employees
