Executive Sous Chef
Employer not yet confirmed · Chandler, Oklahoma, United States · onsite
- 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.
- 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.
- 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.