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About the Role

The Sous Chef is responsible for the direct supervision and day-to-day operations of culinary initiatives, aiming to positively impact restaurant sales, profits, and guest satisfaction. This role supports casino core values by leading the department in providing an exciting environment and World Class Service with Old-World Hospitality and Charm. The Sous Chef will monitor food and labor budgets, and ensure the highest professional food quality and sanitation standards.

Responsibilities

• Assist in hiring, motivating, training, coaching, mentoring, and directing Team Members.
• Assist in reviewing activities in the culinary department to gauge and improve staffing levels, working conditions, and other matters influencing guest service and profitability.
• Ensure Team Members deliver Old-World Hospitality and Excitement, and live the company core values.
• Enforce department standards, guidelines, and objectives, and maintain administrative processes for efficient operation.
• Enhance the food product presented to guests.
• Respond to the marketplace and guests’ needs, both present and anticipated.
• Recommend changes to the food product.
• Maintain the quality of food product and ensure consistency in food delivery and standards.
• Ensure operation follows Safe Food Handling and OSHA practices.
• Communicate effectively to provide clear direction in assigning and instructing facilities team.
• Review guest complaints/concerns and take appropriate action.
• Plan and conduct staff meetings.
• Attend other related meetings to obtain and disseminate pertinent information.
• Adhere to the 5S Principles: Sorted, Set in Order, Systematically Cleaned, Standardized, and Sustained.
• Behave in a gracious, kind, and warm manner, creating a sense of fondness, as well as professional, courteous, and responsive manner.
• Participate on the property Safety Committee.
• Update Daily Management Systems board.
• Perform other duties as assigned by management.

Requirements

• Must be a minimum of 18 years of age.
• Attend required training sessions.
• Obtain required license(s).
• Perform duties in compliance with local laws and regulations.
• Ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Knowledge of ordinances, regulations, laws, policies, and procedures relating to the department.
• Knowledge of the property’s programs to address problem gambling.
• Consult with appropriate individuals and maintain an effective system of written policies, procedures, and internal controls.
• Take appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to management.
• Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of.

Skills

• Expert knowledge of safe food preparation techniques and methods.
• Extensive knowledge of menu development, cost, and wage control.
• Thorough knowledge of kitchen equipment, food products, standard recipes, and proper preparation.
• Excellent communication skills both written and oral.
• Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence/memos.
• Ability to author reports, business correspondence and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers or staff, guests, and the public.
• Working knowledge of Excel and Word.
• Attention to detail and accuracy.
• Ability to accurately calculate figures and amounts and perform mathematical functions applicable to business needs.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret a variety of technical and mathematical formulas.
• Ability to interpret and follow through on a variety of instructions furnished in written, oral, diagram or schedule form.
• Ability to effectively communicate with all levels of Team Members as well as outside contacts.
• Ability to resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to demonstrate leadership and fairness in dealing with guests and Team Members.
• Ability to instill a sense of pride and personal responsibility in staff.

Location

• Finger Lakes region

Work Type

• Full-time
• Onsite

Experience Level

• Minimum 2 years in a Sous Chef or culinary leadership role
• Progressive supervisory/managerial experience

Education Level

• High school or equivalent required
• Formal culinary training or schooling preferred

Salary/Compensations

• $62,353.20 - $65,000.00 annually

Benefits

• Training provided for success and career growth.

About the Company

• del Lago Resort & Casino offers positions in gaming, hotel, retail, and restaurants.
• Previous casino-industry experience is not required.
• The luxurious hotel features 205 rooms, comfortable accommodations, high-roller services, and spa treatments.
• del Lago is a premier destination in the Finger Lakes region.

Equal Opportunity

• All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.