Executive Sous Chef

Executive Sous Chef

Provides leadership and direction for fine dining venue. Provides support to the Executive Chef in areas such as strategic planning.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Plans menus, creates standardized recipes ensuring the procedures are correct and affordable, and then trains team members to become proficient as well as efficient in them. Exercises creativity and shows a flair for experimentation to appeal to guests.
2. Keeps menu items regional and/or complimenting the theme of the restaurant.
3. Assists with leading the culinary team to identify, evaluate, and develop strategies to enhance revenue, increase profitability, and increase guest satisfaction with the department's services and facilities.
4. Keeps abreast of the latest trends along with local prices and ambiance to assist with establishing prices that will draw guests in yet ensure profitability.
5. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
6. Walks through and visually inspects all kitchens, storage areas, and receiving areas to insure they are secured when closed, items are properly dated and rotated, and all product is held at the proper temperature.
7. Ensures the kitchens are well ventilated and the appliances are maintained.
8. Makes a timetable and routine for keeping the kitchens and storerooms clean.
9. Monitors administrative work of direct reports for accuracy, timeliness, and compliance with policies and procedures.
10. Assists with monitoring the operation of all food outlets to ensure compliance with health and regulatory standards as well as departmental standards and procedures.
11. Maintains appropriate staffing levels for fine dining venue; schedules staff to ensure an adequate number are available to serve guests; monitors all other outlets and assists outlet chefs in making adjustments according to business levels and conditions.
12. Works with Purchasing team members to ensure the best deals in pricing on food items; maintains contacts with vendors.
13. Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered to avoid losses due to spoilage; ensures inventory is managed and controlled.
14. Maintains product and service quality standards by conducting ongoing evaluations.
15. Ensures implementation, enforcement, and adherence to all policies and procedures.
16. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.
17. Works with management staff to resolve venue conflicts and disputes to ensure high standards of guest and team member relations
18. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
19. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
20. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
21. Conducts regular on-the-job training and coaching sessions to ensure that team members can perform their duties correctly; ensures that team members also receive training through Training and Development.
22. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
23. Develops a 'team" atmosphere with team members and takes a pro-active leadership role.
24. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
25. Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress.
26. Assists with the development of short and long-term strategic planning.
27. Confers with Executive Chef and department head to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
28. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Extensive knowledge of food and beverage operations as well as products, services, and equipment.
2. Extensive knowledge of kitchen operations such as sanitation requirements.
3. Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people.
4. Knowledge of supervisory principles and procedures.
5. Knowledge of budgetary principles and practices.
6. Knowledge of human resources principles, practices, and procedures.
7. Knowledge of modern filing and recordkeeping practices and procedures.
8. Knowledge of applicable laws and regulations as well as Sol Casinos' internal controls, policies, and procedures.
9. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
10. Strong managerial skills.
11. Strong organizational, planning, and time management skills.
12. Strong communication and interpersonal skills.
13. Skill in working courteously with the public as well as developing and maintaining strong working relationships.
14. Ability to work effectively in a team environment with minimal supervision.
15. Ability to exercise independent judgment and be fiscally prudent.
16. Ability to inspire the other departmental team members to provide the highest levels of guest service.
17. Ability to perform mathematical computations pertaining to the position.
18. Ability to work in a fast paced environment that is sometimes stressful.
19. Ability to maintain the physical stamina required, including an ability to stand and walk for long periods.

Minimum Qualifications:

1. Must successfully pass an Executive Sous Chef audition.
2. High school or General Equivalency Diploma AND six (6) years progressively responsible experience in a full service restaurant or hotel, including three (3) years supervisory experience.
3. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
4. Must either possess or obtain a valid Food Handler's card and be ServSafe certified within three (3) months of employment.
5. Must be able to work any shift, weekends, holidays, and special events, as needed.
6. Must have employment eligibility in the U.S.
7. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Associate's degree in the culinary arts or completion of a culinary certificate program.
2. Food and beverage operations experience in the tribal gaming/hotel industry.
3. Understanding of the region as well as a willingness to learn and understand tribal customs, knowledge, and culture.
4. Bilingual (English/Spanish).