Executive Sous Chef

1 day ago

Gary, Indiana, United States Hard Rock International Full time
Job Summary

We are seeking a highly skilled and experienced Executive Sous Chef to join our culinary team at Hard Rock International. As a key member of our kitchen operations, you will be responsible for overseeing food preparation, coordinating with front-of-house staff, and ensuring exceptional guest satisfaction.

Key Responsibilities
  • Leadership and Team Management
    • Lead and motivate a team of culinary professionals to achieve exceptional food quality and service standards.
    • Develop and implement training programs to enhance team skills and knowledge.
  • Culinary Operations
    • Oversee food preparation, purchasing, and inventory management to ensure quality and cost control.
    • Monitor and evaluate food preparation techniques and taste results to ensure consistency and quality.
  • Menu Development and Planning
    • Assist in developing menu changes to ensure variety and food quality.
    • Collaborate with the Executive Chef to plan and implement menu initiatives.
  • Quality Control and Assurance
    • Monitor and maintain high standards of food quality, safety, and sanitation.
    • Conduct regular quality control checks to ensure compliance with health and safety regulations.
  • Communication and Collaboration
    • Communicate effectively with all levels of staff, including front-of-house and back-of-house teams.
    • Collaborate with other departments to ensure seamless service delivery.
Requirements
  • Minimum 8 years of progressive food preparation experience, or a culinary arts degree or accredited apprenticeship with 4 years of experience.
  • At least 1 year of supervisory experience in a high-volume kitchen environment.
  • Valid licenses and certifications as required by Federal, State, and ERGC Gaming regulations.
  • Ability to work flexible shifts, including holidays and weekends.
Preferred Qualifications
  • Pertinent federal, state, and local laws, codes, and regulations.
  • Standard safety and sanitation practices for food and beverage service.
  • Complete understanding of kitchen operations, including food preparation, purchasing, and inventory management.
  • Demonstrated organizational skills, budgeting experience, and full understanding of financials.

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