Executive Sous Chef

Job Title

Focus on the preparation of signature items and customized dining experiences.

Ensure the quality and consistency of daily products.

Conduct pre-shift meetings with food preparation and food servers to review daily features and related information.

Assist Executive Chef with placing food orders with distributors and maintaining inventory.

Provide staff training and monitor food production, sanitation and safety.

Consult and participate in scheduled meetings including tastings and make appropriate recommendations and accommodations.

Assist Executive Chef with maintaining a positive relationship with vendors and acceptable inventory levels.

Assist Executive Chef with training employees; planning, assigning, and directing work; appraising performance by delivering written and oral employee evaluations; rewarding and disciplining employees including attendance and tardy policy; addressing complaints and resolving grievances.

Notify Executive Chef of discrepancies in inventory.

Stock and maintain order and cleanliness of all coolers, freezers and dry storage.

Proper use and maintenance of all stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher.

Cross train for other food service areas as needed or assigned.

Attend all scheduled meetings and training sessions to continue professional growth; travel as required for training/seminars.

Assist with off premises catering functions when needed.

Follow guidance of Food & Beverage Director, Food & Beverage Manager(s) and Executive Chef(s).

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.

Island Resort & Casino