Executive Sous Chef

Description General Summary In this fast-paced, high energy environment where great guest service is essential, how do we ensure all of our Restaurant guests are happy with our service? As an Executive Sous Chef, you will lead by identifying and assigning work to Food and Beverage Back of House team members for assigned venues, demonstrate top notch leadership skills, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values. Principal Duties and Responsibilities (*Essential Functions) *Oversee the culinary operations of assigned restaurant venues and kitchens, working closely with the Senior Executive Sous Chef and venue Chefs on food selection, quality, and service to ensure maximum guest satisfaction. Enforce food quality standards and training procedures across assigned venues and kitchens. *Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; resolving problems; and teaching culinary academy classes. *Assist Senior Executive Sous Chef to develop and adjust strategic plans; increase productivity, quality, and customer-service standards; and identify and resolve problems. *Lead the development of innovative new menus, recipes, and concepts for assigned venues. Present unique dishes, monitor menu content, and evaluate cost ramifications of menu changes. *Assist in developing and maintaining budgets to include assisting each venue to operate within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals. Assist assigned venues and kitchens in managing food and labor costs to ensure maximum efficiency, reduce waste, and control inventory and expenses. *Ensure all back of house work areas are safe, sanitary, and organized, including but not limited to monitoring cleanliness, administering internal safety programs, and working with external vendors. *Work closely with Purchasing and external vendors to obtain the best quality in pricing and product. Conduct cost analysis and execute product cuttings in coordination with Purchasing. Coordinate with leadership to drive the professional development of culinary team members in assigned venues and kitchens. Conduct regular meetings with venue Chefs. Support all assigned venues and kitchens and provide the proper tools to ensure a successful operation. Assist Food and Beverage leadership and other venues in developing concepts for and executing events. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations. Perform other duties as assigned. Job Qualifications The ability to demonstrate advanced cooking skills is required. A high school diploma or equivalent and 7 years of progressively responsible, related experience in a high volume, multi-venue establishment of similar size are required. A Bachelor’s degree in a related field can take the place of 2 years of experience or an Associate’s degree in a related field can take the place of 1 year of experience. Three years of managerial experience are required. American Culinary Federation certification at the Certified Chef de Cuisine (CCC) level preferred. The ability to successfully achieve ServSafe certification within 90 days. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office. The ability to maintain discretion in handling confidential information. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays. While performing the duties of this job, the team member is required to talk, hear, stand, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member may occasionally be required to lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Working Conditions The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten. Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr