Sous Chef - In Room Dining

Wynn Resorts•Everett, MA

6h•$75,000 - $75,000

About The Position

The Sous Chef - In Room Dining supports culinary management in cost control, inventories, food requisitions, kitchen staff management and training, and supervision of food production at all stations. The role ensures food quality meets outlet standards and that government health regulations, industrial safety standards, and company and departmental policies are followed. The position assists with daily kitchen operations, team-member performance and engagement, menu planning, meal preparation, purchasing, budgeting, provisioning, and inventory management. It also supports guest and team-member relations, kitchen sanitation and equipment upkeep, and the delivery of guest satisfaction. The role requires managing competing priorities in a high-pressure hospitality environment and working varying schedules to meet property business needs.

Requirements

Must be at least 21 years old.
Must obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.
Must obtain and maintain any required licenses or active work cards.
High school degree or equivalent required.
At least 3 years of experience as a chef in a full-service restaurant required.
Extensive sanitation and culinary knowledge and demonstrated knife skills required.
Experience with planning and project management required.
Outstanding organizational, interpersonal, and administrative skills, with excellent attention to detail.
Ability to read, analyze, and interpret documents such as policy and procedure manuals and maintenance instructions.
Ability to respond to common inquiries from employees or guests, write detailed instructions and correspondence, and present information effectively in one-on-one and group situations.
Fluency in English required.
Ability to perform basic mathematical calculations, interpret reports, and maintain reports upon request.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to stand, walk, sit, use hands to handle objects and controls, and perform occasional reaching, climbing, balancing, bending, kneeling, crouching, or crawling.
Ability to lift or maneuver at least 50 pounds and tolerate varied periods of standing and walking.
Ability to work varying schedules in response to property business needs.

Nice To Haves

ServSafe or equivalent certification preferred.
Culinary arts degree or equivalent experience preferred.
One year of experience in a leadership role preferred.
Hospitality experience preferred.
General computer skills and basic knowledge of Microsoft Office preferred.
A second language is a plus.
Knowledge of union and non-union working environments preferred.

Responsibilities

Implement Encore Boston Harbor core values and property and department standards.
Assist in managing daily kitchen activities and restaurant performance.
Assist in managing and evaluating team members within the area of responsibility.
Monitor kitchen activities to ensure compliance with internal policies, laws, regulations, and controls.
Help ensure the department delivers and maintains high levels of property-wide service and satisfaction.
Facilitate kitchen communication through regularly scheduled meetings with team members and other departments as appropriate.
Assist with hiring, performance management, employee engagement, training, and feedback for team members.
Stay informed about developments within the department and recommend ways to improve department and company success.
Manage internal and external guest relations and address guest and team-member issues as appropriate.
Manage multiple priorities and meet deadlines in stressful, high-pressure situations.
Assist with menu planning and prepare meals for groups of varying sizes.
Clean or ensure sanitary conditions and proper operating order of kitchen appliances, equipment, food storage areas, and the kitchen.
Purchase supplies and verify the quality and quantity of food and kitchen supplies.
Estimate food purchasing needs based on the function and number of guests.
Plan, budget, provision, and maintain inventory.
Mix, chop, and cook as needed to assist cooks and chefs.
Ensure meal quality and guest satisfaction.
Prioritize safety and follow department and company safety standards.
Maintain industry knowledge through continuing education and training.
Perform other job-related duties as assigned.