EXECUTIVE SOUS CHEF | CAZ

Job Title: Executive Sous Chef (CAZ)

Department: Food & Beverage

Reports To: Executive Chef

Summary

Responsible for the overall direction, coordination and evaluation of the kitchen operation.

This job is a Safety Sensitive Position that will be subject to Drug & Alcohol Testing.

Supervisory Responsibilities

Manages the Restaurant Chef who supervises employees in the kitchen in the Food & Beverage Department (Back of House). Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's 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 resolving problems

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• 30% Strategic, 70% Operational
• Creates tactical goals according to culinary strategic plan
• Ensures standards for product quality are met and monitored
• Ensures standards for kitchen operations and safety are met and monitored
• Ensures budget and KPIs are met and monitored for food costs, labor and operational expenses
• Ensures culture for Team Member engagement, accountability, tone among team to meet Mission, Vision & Core Values
• Ensures Team Members are competent in their roles and receive necessary training
• Ensures Team Member performance plans are in place and addresses subpar performance
• Creates strong relationships with HR leaders
• Exhibits a proactive approach to identify and prevent potential issues
• Acts as the project manager for culinary initiatives and rollouts
• Acts as the subject matter expert for all culinary systems and processes
• Demonstrates a high level of competence for labor KPIs, menu development and recipe costing
• Demonstrates a high level of competence for interpreting P&L statements and financial reports
• Implements action plans for all areas of responsibility when standards are not met
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Supervises the food outlets throughout the week and helps to maintain food quality and costs in these areas.
• Inspects the kitchen area, bakery and the butcher shop for cleanliness.
• Estimates cost of food consumed and assists in compiling cost control records.
• Sets standards and specs pertaining to all food production and kitchen operations.
• Coordinates with support departments for acquisition of needed goods and services.
• Ensures that all products meet the highest departmental appearance and quality standards.
• Ensures Restaurant Chefs maintains accurate recipe books.
• Maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated.
• Hires and trains Tribal Members consistent with the casino’s Community and Indian Preference guidelines.
• Reviews financial and service goals with Restaurant Chefs and formulate a strategy plan towards operational success.
• Work with the Executive Chef and F&B Director to assist in the Marketing direction of driving new revenue streams.
• Coaching, mentoring, and teaching Restaurant Chefs Leadership attributes to cultivate succession planning for sous chefs and cooks.

High school diploma or general education degree (GED) required; graduate of an accredited culinary program required; 7 to 10 years of experience in multi-unit operations including banquets, high volume retail full service, QSR, production cooking and fine dining; 6 years kitchen supervisory experience; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Must possess a Maricopa County Food Handlers Card and ServSafe® Certification.

Computer Skills

To perform this job successfully, an individual should have good PC skills and knowledge of MS Word and MS Excel software. Knowledge of software related to the Food & Beverage industry and previous experience with food cost management systems strongly preferred.

Other Qualifications

Must have demonstrated written and verbal communication skills; a proven self-starter requiring minimal direction and follow-up. Must have proven leadership and team development and excellent customer service skills. Must have ability to manage multiple tasks and priorities. Must present a well-groomed and professional appearance.

Language Skills

Must be able to read, write, speak and understand English.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and secondary smoke. The employee is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually moderate to loud.