Executive Sous Chef

This is a supervisory position that requires the ability to manage a department and provide input on hiring, firing, and performance decisions. The Executive Sous Chef is a leader who is responsible for the overall vision of the food and beverage department, focusing on both food quality and staff development. The role requires the ability to operate large kitchen equipment and manage inventory, while upholding the highest standards of cleanliness and sanitation. The work environment is dynamic, with potential exposure to second-hand smoke and crowd noise, and requires the ability to lift up to 50 lbs.

• Support the vision of the Food and Beverage Department and ensure excellent quality of food and presentation at all times.
• Supervise all kitchen staff, coordinating their efforts and resolving any scheduling or interpersonal conflicts.
• Create and implement menu items and standardized recipes.
• Ensure proper portion control, adherence to recipes, and timeliness of food production.
• Uphold proper cleanliness and maintenance of the kitchen and all equipment.
• Provide leadership for team building and training for all kitchen employees.
• Ensure the completion of employee performance appraisals, schedules, payroll, and other administrative duties.
• Ensure proper rotation of all food products and manage the storage and maintenance of inventory.

• Associate's degree and seven years of related experience, or an equivalent combination of education and experience.
• Ability to obtain ServSafe certification.
• Ability to obtain and maintain licensing by the appropriate gaming authority.
• Ability to obtain a state-issued Alcoholic Beverage License.