Property Executive Sous Chef

Executive Sous Chef The Executive Sous Chef is responsible to assist the Executive Chef with overall kitchen operations as it pertains to successful financial performance, maximum guest satisfaction, and team member moral through planning, organizing, directing processes and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the team and managing all food related functions. Also assists Chefs de Cuisine and Sous Chefs to ensure a consistent, high quality product is produced. Essential duties include, but are not limited to: Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and concerns. Able to make recommendations to the Executive Chef regarding succession planning. Aware of all financial budgets and goals. Ensure that guests are always receiving an exceptional dining experience representing true value for money. Confirm that all recipes and product yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per standard recipe whilst maintaining portion control and minimizing waste. Ensure that food stock levels within each area is of sufficient quantity and quality in relevance to the forecasted business volumes. Ensure that team member meals and dining services are of a consistently high standard. Ensure that all food preparation equipment is being used safely and is properly cleaned and maintained. Ensure that all culinary operations manuals are prepared and updated. Ensure that the department's overall operational budgets are strictly adhered too. Ensure that meetings are well planned and results-orientated. Creative menu planning and correct food preparation for each outlet including banquets. Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with property standards. Be aware of new items that are introduced onto the market and keep up with the latest product trends. To fully understand the market needs and desires for each outlet and ensure that menus are developed to reflect those needs/desires. To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned. To manage fairly and take a personal interest in knowing all culinary team members. To project a positive and motivated attitude amongst all team members. Spend time in each venue to ensure that the operation is managed well by the outlet team. To frequently verify that only the highest quality products are used in food preparation. Ensure that all food products received into the property are of the required standard and quality and that they are stored and rotated correctly. Ensure that weekly work schedules and PTO planners are administered correctly. Ensure that the culinary department is motivated and that constructive feedback on work performance is given. To delegate responsibilities to subordinates as required. Coach team members in a timely manner and in accordance with company policy. Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. Identify strengths and weaknesses and provide timely feedback to the individual. Qualifications High School diploma, GED, or equivalent required Two (2) year Culinary Arts Degree preferred or practical experience equivalent Four (4) to five (5) years of culinary management experience required or an equivalent combination of culinary education and management experience Experience in a high-volume, free-standing restaurant, large hotel, casino, or resort required Thorough understanding of various cooking methods including production and execution Must be able to analyze food and beverage data High volume work experience Proven ability to reduce food costs Must have strong administrative skills and computer skills Must be able to demonstrate and deliver a high level of service to our guests Has strong verbal and written communication skills Has ability to lead and develop a cohesive culinary team Can interface effectively with FOH staff to produce a positive guest experience Work Environment: Duties and responsibilities are typically performed in the back of house of the casino and restaurants, which can be faced-paced with excessive noise. Also, there may be times where you will need to be on the casino floor or pass through this area. On the casino floor, you may be exposed to casino-related environmental factors including, but not limited to, second hand smoke and excessive noise. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. Native American Preference Policy: The Tribal Council gives preference in all of its employment practices to Native Americans. First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. Employment Process: Seminole Gaming's employment process requires candidates to obtain gaming licensure by successfully completing a background check with Seminole Gaming Compliance and Regulations, prior to beginning employment. These background checks may include, but are not limited to: Credit Check Criminal Background Check Drug Screen Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).