Executive Sous Chef
Essential Duties & Responsibilities
- Generates menus on an on-going basis based on current food trends, sales and guest feedback.
- This position is a “Hands-on” Chef position, which supervises assigned staff to ensure they are fully trained, operating in a safe and efficient manner, completing all assigned tasks within the time frame allotted and preparing food that is consistent in quality while meeting presentation standards.
- Ensures all food is prepared in accordance with operational standards and processes to ensure cost and quality goals are met and in order to minimize waste.
- Ensures the safety and security of all employees working in the kitchen by ensuring adherence to all policies, procedures and regulatory standards.
- Monitors loss time injuries and implements programs and processes to reduce loss time when appropriate.
- Reviews staffing levels to maintain budgeted cost of labor.
- Manages assigned headcount to ensure: 1) expense remains within budget; 2) overtime is minimal; 3) all staff are properly trained to perform their duties; 4) adequate staff is hired, trained and reports to work for all assigned shifts; 5) positive, supportive environment is created with established coaching and counseling practices along with updated performance reviews of all subordinate staff; 6) all required ServSafe, Food Handlers Certifications and Tuberculosis Test are maintained by assigned staff; and 7) all Hazardous Analysis Critical Control Point (HACCP) procedures are adhered to.
- Performs monthly inventory and submits report to Executive Chef as assigned.
- Monitors inventory on a daily basis to ensure adequate supplies are on hand at all times to meet projected needs based upon menu forecasts.
- Receives and examines all product and supplies delivered to his/her work area to ensure quantity is accurate and quality meets established standards and specifications.
- Assists and develops recipes with Executive Chef based on type of food to be prepared; develops new menu ideas and processes.
- Working with assigned venue manager, manages food costs for venue to ensure: 1) food cost remains within budget; 2) menu items remain attractive to customers as measured by customer satisfaction and revenue generated; and 3) presentation meets F&B standards.
- Manages smooth operational flow with front of the house to ensure guest satisfaction.
- Interacts with guests on a daily basis to build positive patron relationships.
- Maintains all equipment in accordance with maintenance schedules, orders repairs as needed and recommends replacement when warranted.
- Monitors cleanliness of all work areas under his/her supervision and brings any deficiencies to attention of Kitchen Manager and Executive Chef.
- Ensures employees comply with all health department and HACCP requirements.
- Performs other duties as assigned.
Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with SMIBC policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees, addressing complaints and problem solving.
Education/experience
- Culinary degree from an accredited culinary institute required.
- Minimum five (5) years of experience in a casino, hotel or other food & beverage operation with comparable volume, and with three (3) years supervisory/management experience.
- Must be familiar with all cook classifications and with the proper preparation of most international and domestic dishes.
Certificates/Licenses/Registrations
- Must possess a valid driver’s license with acceptable driving record as determined by the company’s insurance carrier.
- Must undergo and successfully pass a background investigation to obtain and maintain a Class “A” Gaming license issued by the San Manuel Gaming Commission.
- Must possess a valid ServSafe certification.
Physical Requirements/ Working Conditions – Environment
The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.
- Primary work environment is in climate-controlled office, and gaming facility.
- Work does require travel to attend meetings, trade shows, promotional events and conferences.
- Incumbents may be required to work evening, weekend and holiday shifts. Schedule is adjustable and flexible to meet the needs of the business.
- Must be able to work in a fast paced, high demand environment.
- Must have demonstrated ability exercising utmost discretion with confidential information including, but not limited to: credit card information and personal or financial data from customers.
- Hearing sufficient to hear conversational levels in person and over the telephone.
- Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, and over the telephone.
- Visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, or to make general observations of facilities, guests and employees.
- Mobility sufficient to safely move in an office, gaming facility and box office environment; walk, stoop, bend, kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.
- Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
- Strength sufficient to frequently lift and/or move up to 25 pounds below or at waist level and occasionally lift, move or carry objects over 50 pounds below and at waist level with assistance.
- The employee will be exposed to sharp tools; open flames; various food temperatures; fumes or airborne particles including secondhand smoke; chemicals; and moving machinery.
San Manuel Band of Mission Indians and San Manuel Indian Bingo and Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.