Executive Sous Chef

About the job

• Develops and assures compliance with standard recipes and production methods.
• Generates maximum financial performance for all outlets including responsibility for effect cost control management.
• Improves and maintains guest service that meets or exceeds company standards.
• Insures the production of consistently high-quality food for all outlets.
• Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation.
• Plans and coordinates all hot and cold food production.
• Inspects all food and beverage products for quality, proper specs, and proper amounts.
• Trains, develops, and directs kitchen staff using approved management practices.
• Oversees multiple outlets simultaneously, while prioritizing and delegating according to business demands.
• Acts as a role model and presents oneself as a credit to Harrah’s and encourages others to do the same.
• Adheres to all department/company policies and procedures.
• Interviews, select and trains employees
• Conducts Performance Reviews, makes recommendations for wage increases and promotions.
• Handling employees' complaints or grievances
• Recommends disciplinary action or disciplines employees
• Monitors legal compliance with federal, state, and gaming laws
• Works a flexible schedule including weekends, evenings and holidays.
• Works a reasonable amount of overtime when required.

Responsibilities

• Must be able to speak, read, write and understand English fluently.
• Requires bending, reaching, grasping, lifting, carrying, repetitive motions, visual acuity, hearing, and good verbal skills.
• Visual range must include near and far distances.
• Auditory range must include immediate environment.
• Must be able to move about property and kitchen areas easily.
• Dexterity to use knives and other hand-held instruments as well as food preparation equipment required.
• Must be able to coordinate multiple tasks at once.
• Must be able to implement strategic vision and plan day to day operations.
• Ability to lead.
• Must be able to work in extreme hot and cold temperatures.
• Must be able to handle high stress in the work environment and turn stress into high energy.

Qualifications

• College degree in Hotel, Restaurant Management and/or Culinary Arts required.
• Minimum 5 years culinary management (Sous Chef and above).
• Previous casino-related experience preferred.
• Knowledge of food and beverage management experience in food service operations.
• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

Additional Information

• Job Identification: 91325
• Job Category: Food and Beverage & Culinary
• Job Schedule: Full time