Executive Sous Chef

Manages the culinary team in daily operations including the preparation, cooking and presentation of foods in all areas of the casino. Ensures that kitchen operations are performing at an exceptional level. Maintains focus on goals related to cost controls, recipe compliance, food and labor expense, guest satisfaction, quality assurance and team member development. Works closely with Chef to manage and coordinate the kitchen operations including menu concepts, costs and production, direction of culinary staff, health and sanitation standards and product specifications.
Required Skills
Bi-lingual (Spanish) preferred.
Mastery of culinary skills including garde manger, butchery, fine dining and volume cooking.
Knowledge of cost control methods, including purchasing, menu planning, and menu costing
Working knowledge of computers, including Microsoft Outlook, Word, and Excel.
Excellent verbal, written, and interpersonal communication skills.
Time management skills, including the ability to organize work well and plan ahead..
Ability to work in a fast paced, deadline oriented environment.
Culinary degree or certificate preferred.
Serve Safe certification or Food Handler's Card required.
Able to work a varied shift that includes days, evenings, graveyard shift, weekends and holidays
Required Experience
5 or more years of experience as Chef De Cuisine or Executive Sous Chef in a high volume hotel or restaurants.
Position TypeFull-Time/Regular

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