Executive Sous Chef - Casino manages the operations of the kitchen in absence of and in assistance with the Executive Chef. Oversees the preparation of food and inventory levels of the kitchen. Being an Executive Sous Chef - Casino may be responsible for scheduling and training employees. May require a bachelor's degree in area of specialty. Additionally, Executive Sous Chef - Casino typically reports to an executive chef. The Executive Sous Chef - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be an Executive Sous Chef - Casino typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
SUMMARY: Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs. Reports to the Chef and assumes responsibility for the kitchen in absence of Chef.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Primary duties and responsibilities include, but are not limited to the following.
SUPERVISORY RESPONSIBILITIES: Lead Cook(s), Cook(s), Dishwasher(s), Runner(s)
QUALIFICATIONS: Sous Chefs possess a highly developed sense of customer service and interpersonal skills including high integrity, respect for all individuals (customers, vendors, and employees), solid communication skills, strong critical and analytical thinking skills, and appreciation of diversity (thought, ethnic, gender, etc.). Thorough working knowledge of POS register systems; experience utilizing word-processing, spreadsheets, inventory, internet and related PC based systems. Basic business math and accounting skills, and strong analytical/decision-making skills.
Sous Chefs must be strong team players and people developers, possess a high level of profit and loss capability, and strong organizational skills and attention to detail.
Current ServSafe certification required.
EDUCATION AND/OR EXPERIENCE: Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required. Experience preparing catered events and presenting foods for special events desirable. Relevant experience or equivalent combination of education and experience is also acceptable.
Job Type: Part-Time
Pay: $23 - 25/hour
Pay Type: Weekly (Non-Tipped Roles)
Benefits:Employee Assistance ProgramEmployee discountRetail DiscountsWireless DiscountsStudent Loan Assistance401(k)Employee Stock Purchase ProgramFlexible ScheduleReferral Program
Shift:Evening shiftNight shift
Weekly day range:Weekend availability
Work Location: One location
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