Specialty Executive Sous Chef
About The Position
Responsible for overseeing cuisine-specific culinary stations in multiple outlet properties and monitoring the preparation of cuisine-specific foods, ensuring the efficiency of the line and kitchen operation. This role involves preparing and cooking various types of food, including exclusive dishes upon request, supervising culinary staff, ensuring quality standards, and managing production schedules and staff requirements. The position also requires estimating supply costs, inspecting supplies and equipment, ordering necessary items, and adhering to recipes and control procedures. Additionally, the role involves demonstrating new cooking techniques, monitoring guest satisfaction, and maintaining professional appearance and conduct as a role model. The position also aims to promote a fun atmosphere for casino guests and encourage mutual respect, dignity, and integrity among employees.
Requirements
- Strong organizational and interpersonal skills required.
- Appropriate licenses, as required.
- ServSafe® certification, or ability to become certified, required.
- Knowledge of HACCP standards required.
- This position requires a Level 4 Gaming License.
- Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.
- Ability to respond to inquiries from employees or guests.
- Ability to communicate effectively in one-on-one and small group situations.
- Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
- Ability to apply common sense reasoning to variety of situations.
Nice To Haves
- High school diploma or G.E.D. preferred.
- Culinary degree or formal apprenticeship preferred.
- Six or more years of restaurant and/or kitchen supervisory experience.
Responsibilities
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Prepares and cooks exclusive dishes upon request of guests.
- Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented, and create decorative food displays.
- Administers production schedules and staff requirements necessary to ensure timely delivery of services.
- Estimates amounts and costs of required supplies, such as food and ingredients.
- Inspects supplies, equipment, and work areas to ensure conformance to established standards.
- Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
- Monitors sanitation practices to ensure that employees follow standards and regulations.
- Orders or requisitions food and other supplies needed to ensure efficient operation.
- Follows all recipes, specs, and control procedures.
- Demonstrates new cooking techniques, recipes, and equipment to kitchen staff.
- Monitors guest satisfaction.
- Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
