Executive Sous Chef

Viejas Casino & Resort•Alpine, CA

25d•Onsite

About The Position

Job Description • Manages the operations and activities of the culinary team engaged in preparing and cooking foods. Ensures efficient and profitable food service. • Responsible for ensuring that team member training programs meet departmental standards, includes follow-up and follow-through. • Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties. • Checks par levels to determine the variety and quantity of products required for shift worked and to set-up for the next shift; adjusts par levels as needed. • Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions. Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers. • Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through. • Ensures raw food specifications meet standards. • Ensures all health regulations are maintained to prevent food-borne illnesses; ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and Hygiene standards, including: Cleanliness and sanitation of work area, Food areas clean and presentable, Temperature tracking, Proper heating, cooling, preparation, and storage of all products, and Shelf life maintenance and proper rotation. • Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils. • Analyzes of food costs and, if necessary, establishes strategies for reducing food costs. • Analyzes kitchen labor/productivity ratios and establishes strategies for improvement. • Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation). • Assists with the set-up, execution, and break down of banquet and/or catering events. • Ensures the proper timing, equipment, par levels, and storage of un-used food. • Maintains knowledge of and effectively promotes company services and players’ club program. • Attends all scheduled team member meetings and trainings. • Attends all company development and training sessions, continues career growth • Adheres to all company and department policies, procedures, and standard operating guidelines. • Adheres to all hygiene and safety standards. Ensures that a clean, safe, hazard-free work environment is maintained. Monitors grooming and dress standards. • Performs other duties as assigned by Executive Chef and Chef de Cuisine • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. • Culinary degree or certificate preferred. • Serv-Safe certificate required. • Food Handler’s Certificate required. • 2- 5 years of experience in leadership position within a high level casino hotel or fine dining restaurant environment • Prior experience as Chef or Executive Sous Chef preferred. • Bi-lingual (Spanish) preferred. • Excellent verbal, written, and interpersonal communication skills • Mastery of culinary skills including, range, fryers, char-grill, steamers, broiler, butchery, expo and plating • Knowledge of cost control methods, including purchasing, menu planning, and menu costing • Working knowledge of computers, including Microsoft Outlook, Word, and Excel. • Knowledge of time keeping programs (ADP eTime preferred). • Knowledge of Lawson System preferred. • Time management skills, including the ability to organize work well, plan ahead, and not waste time. • Demonstrated listening, team player, and leadership skills. • Ability to work in a fast paced, deadline oriented environment. • Ability to work a varied shift that includes days, evenings, graveyard shift, weekends and holidays. 85% of our Management Team have been promoted from within On our most recent Engagement Survey, 82% of our Team Members expressed that they were grateful to work at Viejas 40% of our Team Members have worked for us for more than 5 years and 23% for more than 10 years San Diego's Premier Gaming Resort, Viejas Casino & Resort is a AAA Four Diamond Award recipient since 2013. Viejas Casino & Resort features world-class gaming with thousands of slot machines, exciting table games, an outlet shopping center, and an off-track betting facility. Viejas Casino & Resort also features a variety of restaurants including the AAA Four Diamond Grove Steakhouse which offers classic and contemporary cuisine for the definitive gourmet experience. Baron Long Bar & Grill offers a casual sports bar dining experience with quality ingredients and house-made preparations. Ginger Noodle Bar offers classic and contemporary Asian fare in a comfortable and modern contemporary setting with an organic and natural influence. Grab & Go is the ideal place to enjoy sandwiches, burgers, pizzas, wholesome Poke bowls, and much more, all with speedy service to swiftly get you back to the game —24 hours a day! Viejas Hotel features 203 luxury rooms and 34 VIP suites, including a lush, spacious pool and lounge area and nine indoor-outdoor meeting spaces, including the magnificent Oak Ballroom. The highly anticipated adult-only tower, Willows Hotel & Spa offers an additional 159 VIP suites and luxury spa facilities. A perfect place to relax and regenerate, The Spa at Willows Hotel & Spa is a full-service spa that accentuates your Resort experience. Indulge in signature body and facial treatments specifically created to beautify and regenerate. Amenities include a steam room, sauna, saltwater pool, and whirlpool. The beautiful Viejas Outlets, located across the street from the casino, offers visitors a unique shopping experience with highly acclaimed stores, numerous eateries, Viejas Bowl, and Southern California’s largest outdoor ice rink. The best casino in San Diego just got even better. The Viejas Pit Stop, located at the Eastern parking lot is an oasis of travel perfection. With 16 gas pumps, 4 diesel pumps, a car wash and a comprehensive convenience store, to include hot and cold meal favorites, like BBQ Sandwiches, Mexican items, Wings, Pizza, fresh Donuts and more! Open 24 hours a day! AND myViejas players are able to redeem their points for fuel! Retirement 401(k) with company match Medical, Dental, Vision Benefits (80% paid by Viejas) Paid Time Off (3 weeks of PTO plus Holidays, start earning from day one!) Accident, Critical Illness & Disability Insurance Available Employee Assistance Program Bonus Eligibility for all Team Members $5,000 tuition reimbursement per calendar year (Annually, no limit during duration of employment) Unlimited Chiropractor Benefit with $10 co-pay Gym Membership Reimbursement Viejas Pit Stop Fuel Discount And, much more! Benefits vary for PT and FT employment

Requirements

Serv-Safe certificate required.
Food Handler’s Certificate required.
2- 5 years of experience in leadership position within a high level casino hotel or fine dining restaurant environment
Excellent verbal, written, and interpersonal communication skills
Mastery of culinary skills including, range, fryers, char-grill, steamers, broiler, butchery, expo and plating
Knowledge of cost control methods, including purchasing, menu planning, and menu costing
Working knowledge of computers, including Microsoft Outlook, Word, and Excel.
Knowledge of time keeping programs (ADP eTime preferred).
Knowledge of Lawson System preferred.
Time management skills, including the ability to organize work well, plan ahead, and not waste time.
Demonstrated listening, team player, and leadership skills.
Ability to work in a fast paced, deadline oriented environment.
Ability to work a varied shift that includes days, evenings, graveyard shift, weekends and holidays.

Nice To Haves

Culinary degree or certificate preferred.
Prior experience as Chef or Executive Sous Chef preferred.
Bi-lingual (Spanish) preferred.

Responsibilities

Manages the operations and activities of the culinary team engaged in preparing and cooking foods.
Ensures efficient and profitable food service.
Responsible for ensuring that team member training programs meet departmental standards, includes follow-up and follow-through.
Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties.
Checks par levels to determine the variety and quantity of products required for shift worked and to set-up for the next shift; adjusts par levels as needed.
Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions.
Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers.
Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through.
Ensures raw food specifications meet standards.
Ensures all health regulations are maintained to prevent food-borne illnesses; ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and Hygiene standards, including: Cleanliness and sanitation of work area, Food areas clean and presentable, Temperature tracking, Proper heating, cooling, preparation, and storage of all products, and Shelf life maintenance and proper rotation.
Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils.
Analyzes of food costs and, if necessary, establishes strategies for reducing food costs.
Analyzes kitchen labor/productivity ratios and establishes strategies for improvement.
Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation).
Assists with the set-up, execution, and break down of banquet and/or catering events.
Ensures the proper timing, equipment, par levels, and storage of un-used food.
Maintains knowledge of and effectively promotes company services and players’ club program.
Attends all scheduled team member meetings and trainings.
Attends all company development and training sessions, continues career growth
Adheres to all company and department policies, procedures, and standard operating guidelines.
Adheres to all hygiene and safety standards.
Ensures that a clean, safe, hazard-free work environment is maintained.
Monitors grooming and dress standards.
Performs other duties as assigned by Executive Chef and Chef de Cuisine
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.

Benefits

Retirement 401(k) with company match
Medical, Dental, Vision Benefits (80% paid by Viejas)
Paid Time Off (3 weeks of PTO plus Holidays, start earning from day one!)
Accident, Critical Illness & Disability Insurance Available
Employee Assistance Program
Bonus Eligibility for all Team Members
$5,000 tuition reimbursement per calendar year (Annually, no limit during duration of employment)
Unlimited Chiropractor Benefit with $10 co-pay
Gym Membership Reimbursement
Viejas Pit Stop Fuel Discount