EXECUTIVE SOUS CHEF

Job DescriptionJob Description

Overview

POSITION SUMMARY:

The incumbent will report to the Executive Chef and will directly supervise and lead the team of outlet chefs. They are responsible for asissting in the overseeing, directing, and performing the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.

Responsibilities

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

• Creates an atmosphere that induces guests to make Hard Rock Casino Rockford their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Oversees the daily Back of the House and Culinary Food & Beverage operations.
• Responsible for menu development, food quality, preparation, and presentation.
• Responsible for developing and maintaining adequate par levels and inventory control procedures.
• Responsible for working with vendors and obtaining food quotes and food purchases.
• Oversees food transfers and requisitions for the outlets.
• Control food and labor costs
• Oversees employees’ training and development of food quality and safety.
• Maintains the Food Services Standards of Hard Rock Casino Rockford.
• Responsible for cleanliness of the supervised areas and sanitation standards as defined by the Health Department guidelines.
• Supervises Back of the House and Culinary Food & Beverage staff.
• Conducts performance evaluations of direct reports and assist in analyzing development of staff.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.
• Standard safety and sanitation practices for food and beverage service.
• Food, food product, food preparation, etc.
• Standard safety and sanitation practices for food and beverage service.
• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:

• Develop and administer goals, objectives, and
• Make unpopular and/or difficult decisions which benefit the organization in the short and long
• Be a strategic, ethical, and effective
• Select, supervise, train, and evaluate team
• Interpret and explain policies and
• Communicate clearly and concisely, both orally and in
• Establish and maintain effective working relationships with those contacted during
• Must have the ability to withstand noisy and smoke-filled environments.
• Must be able to stand 50% of shift, walk 45% of shift, and sit 5% of shift.

Qualifications

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

• Culinary Arts degree required.
• Must have a minimum of five years’ experience in the Culinary Arts.
• Previous supervisory background in hospitality industry.
• Banquet and beverage operations experience required.
• Good verbal and written communication skills are a must.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

• Must obtain and maintain all licenses / certifications per Federal, State, and Indiana Gaming Commission.
• Must successfully pass background check.
• Must be at least twenty-one (21) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts.
• Prior experience in the Gaming industry strongly preferred.

Location: Rockford, ID, US

Posted Date: 11/1/2024