Executive Sous Chef

Island Resort & Casino•Harris, MI

25d

About The Position

The Executive Sous Chef focuses on preparing signature items and customized dining experiences while ensuring the quality and consistency of daily products. The role assists the Executive Chef with food ordering, inventory management, vendor relationships, staff training, and employee supervision. It also supports food production, sanitation, safety, storage, equipment maintenance, meetings, training, and off-premises catering as needed.

Responsibilities

Prepare signature items and customized dining experiences.
Ensure the quality and consistency of daily products.
Conduct pre-shift meetings with food preparation staff and food servers to review daily features and related information.
Assist the Executive Chef with placing food orders with distributors and maintaining inventory.
Train staff and monitor food production, sanitation, and safety.
Consult and participate in scheduled meetings, including tastings, and make appropriate recommendations and accommodations.
Assist the Executive Chef with maintaining positive vendor relationships and acceptable inventory levels.
Assist the Executive Chef with employee training, planning and assigning work, directing employees, appraising performance through written and oral evaluations, rewarding and disciplining employees, applying attendance and tardiness policies, addressing complaints, and resolving grievances.
Notify the Executive Chef of inventory discrepancies.
Stock and maintain the order and cleanliness of coolers, freezers, and dry storage.
Properly use and maintain stoves, grills, shams, mixers, food slicers, sharp knives, and dishwashers.
Cross-train in other food service areas as needed or assigned.
Attend scheduled meetings and training sessions and travel as required for training or seminars.
Assist with off-premises catering functions when needed.
Follow the guidance of the Food & Beverage Director, Food & Beverage Manager(s), and Executive Chef(s).