Executive Sous Chef

Full House Resorts•Cripple Creek, CO

3d•$75,000•Onsite

About The Position

The Executive Sous Chef is responsible for ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements. This role involves monitoring sanitation practices, checking the quality of food products, and instructing kitchen staff on food preparation, cooking, garnishing, and presentation. The Executive Sous Chef will prepare and produce a variety of high-quality dishes accurately and efficiently, maintaining a thorough knowledge of recipes, ingredients, allergens, and presentation standards. Key duties include ensuring food quality, quantity, freshness, and presentation meet company standards, proper labeling and rotation of products, and maintaining department cleanliness and organization. The position also requires adherence to safe work practices, food safety, health safety, and sanitation standards, as well as all company policies. Additionally, the Executive Sous Chef will assist with inventory management, conduct end-of-month inventory reports, operate ethically, and utilize effective communication and interpersonal skills to foster teamwork. This role serves as a backup to all kitchen staff positions.

Requirements

Demonstrated cooking experience, preferably within a hospitality, restaurant, or gaming environment.
Demonstrated experience working independently with minimal supervision.
Ability to work in an ever-changing environment.
Has a strong work ethic and customer-focused approach.
Graduation from high school or equivalent in education and experience.
Three (3) or more years of recent and related cooking experience, preferably within a hospitality, restaurant, or gaming environment.
Must have extensive experience cooking Mexican cuisine.
Food Handler’s License, or equivalent.
Successful completion of Bloodborne Pathogens and hazardous material training.
Strong knowledge of kitchen opening and closing procedures.
Ability to work a flexible schedule including days, nights, weekends, and holidays.
Has a professional and polished approach to leadership in a busy atmosphere.
Has the ability to think quickly and multi-task in a fast-paced environment.
Effective communication and interpersonal skills conducive to a productive teamwork environment.
Possess leadership, team building and implementation skills.
High standards for cleanliness of workspace and service areas.
Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.
Must be able to lift and carry up to 30 lbs.
Ability to stand or sit for prolonged periods of time and climb steps regularly.
Essential duties require moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property.
Essential duties require bending, lifting, carrying, reaching/extending arms, and hands above shoulder height frequently, or otherwise moving in a constantly changing environment.

Nice To Haves

Prefer certification of culinary training or apprenticeship.

Responsibilities

Ensures kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quality of raw or cooked food products to ensure that standards are met.
Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
Prepare and produce a variety of high-quality dishes, while following approved recipes and specifications in an accurate and timely manner.
Cook different menu items in alignment with the kitchen team to deliver dishes simultaneously.
Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
Ensure that food quality, quantity, freshness, and presentation meet company standards.
Ensure all the products and prepared items are properly labeled, dated, initialized, covered, and rotated following FIFO (first in, first out).
Maintain department cleanliness and organization.
Adhere to safe work and equipment practices.
Follow all food safety, health safety, and sanitation standards.
Follow all company policies, procedures, and guidelines.
Assists with inventory management and conducting end of month inventory reports.
Operate ethically to protect the assets and image of the company.
Uses effective communication and interpersonal skills conducive to a productive teamwork environment.
Acts as a back up to kitchen staff to perform the duties of all kitchen positions.