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About the Role

The Culinary Executive Sous Chef is responsible for all day-to-day culinary operations in a multi-outlet, four-diamond environment, ensuring the highest standards. This role supports the Director of Food & Beverage, assuming responsibilities in their absence. The ideal candidate is a creative and passionate individual capable of strategically elevating operations, participating in new concept development, and managing financial performance and cost controls while ensuring exceptional guest experiences and quality standards. Responsibilities include overseeing menu planning, design, production, and maintaining a safe, sanitary work environment. The role also manages all culinary personnel matters, from recruitment to team development and morale, adhering to Seneca Gaming Corporation policies.

Responsibilities

Control and analyze departmental costs across multiple outlets to ensure spending is within budget and participate in annual goals to enhance revenue and reduce costs.
Control food costs in multiple outlets by establishing purchasing specifications, requisition systems, storage requirements, standardized recipes, and waste control procedures to stay within budget.
Control labor costs and operating expenses by monitoring kitchen efficiencies, productivity, equipment, inventory, and supplies.
Conduct regular cover count, check average, food and beverage cost, and projection analysis to maximize profitability.
Develop and execute unique products and differentiated services in multiple outlets to set the establishment apart from competitors.
Ensure and maintain the highest level of culinary visibility, professionalism, and guest interaction, upholding premier standards of hygiene, behavior, and grooming for all personnel.
Execute all menu categories and specific recipes, including timing, quality, temperature, portion, and presentation.
Train kitchen personnel in food production principles and practices, establishing quality standards for all menu items and ensuring consistent preparation and adherence to appearance and quality specifications.
Maintain extensive knowledge of fine seafood, beef, protein, and poultry, along with comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, making appropriate adjustments to kitchen operations.
Plan and price menus in multiple outlets, establish portion sizes and standards of service, prepare food cost reports, and schedule/conduct product taste panels.
Work closely with the Director of Food and Beverage and the Director of Catering and Special Events in menu development, product selection, and recipe creation.
Create and revise menus for holidays, special events, and VIP functions, focusing on seasonality and local business; review, adjust, and approve recipes.
Coordinate with support departments for acquisition of needed goods and services; review and approve food orders from the warehouse.
Participate in the selection and requisition of new kitchen equipment, ensuring proper maintenance and compliance with Health Department standards; maintain clean work areas, utensils, and equipment.
Maintain and enforce all sanitation policies through daily walk-through inspections of all outlets, checking staffing, cleanliness, product quality, and food storage areas for rotation, color coding, and cleanliness; ensure HACCP documentation compliance.
Develop, implement, and maintain departmental policies and procedures for food safety through a ServSafe program.
Train kitchen personnel in safe operating procedures of all equipment, utensils, and machinery; train all staff to prepare food safely according to company standards and policies.
Perform all aspects of human resources and training functions, including talent attraction, hiring, performance appraisals, counseling, coaching, training, disciplinary actions, and terminations.
Provide direct and honest feedback to staff regarding individual performance while assuring morale is maintained at the highest level.
Develop training plans and materials and implement training with salaried and hourly team members.
Maintain a current understanding of all policy and guidelines regarding information security, including the Seneca Gaming Corporation Acceptable Use Policy.
Provide exceptional customer service to all patrons and communicate in a pleasant, friendly, and professional manner; maintain a professional work environment.
Meet attendance guidelines and adhere to regulatory, departmental, and company policies.
Complete all required SGC Training programs within nine months of employment.
Attend all necessary meetings.
Perform other duties as assigned, understanding that duties, responsibilities, requirements, and expectations are subject to change.

Requirements

Must be 18 years of age or older upon employment.
Five (5) years of executive-level restaurant chef experience, successfully leading a 4 or 5 Diamond luxury property with a combination of fine dining, 24-hour high volume, buffet, banquet, and/or quick service dining options and overseeing operations with a minimum of 100 culinary staff.
Excellent interpersonal, customer service, communication, coaching, team building, and problem-solving skills required.
Computer literate in all Microsoft Office applications and automated restaurant systems.
Must possess good communication skills, including the ability to read, write, and speak effectively to employees and customers.
Understand and comply with policies and procedures, daily memos, chemical labels, and other instructions.
Must be able to stand, walk, and move freely for extended periods of time.
Work involves moderate exposure to high temperatures and/or loud noises.
Moderate physical activity is required, along with the handling of objects up to fifty (50) pounds.
Work environment involves some exposure to physical risk, which requires following basic safety precautions.
Must be able to work in an environment where smoking is permitted.
Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
Must complete all required SGC Training programs within nine (9) months from commencement of employment.
Attend all necessary meetings.
Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.
Hours are determined by a 24-hour schedule.

Skills

Culinary arts
Food production
Menu planning
Cost control
Staff training
Sanitation
HACCP
ServSafe
Human resources
Team building
Customer service
Communication
Problem-solving
Microsoft Office
Automated restaurant systems

Location

Multiple outlets

Work Type

Full-time

Experience Level

Executive level

Education Level

Associate’s Degree in culinary arts or a certificate from a recognized training program from a national association

Salary/Compensations

$73,604.12
Compensation is negotiable based on experience and education.

About the Company

Seneca Gaming Corporation