Executive Sous Chef

1 week ago


Danville, Virginia, United States Caesars Entertainment Full time

Job Summary:

The Executive Sous Chef will be responsible for overseeing the culinary operations of our Asian restaurant, ensuring that all food items meet the highest standards of quality and consistency. This individual will work closely with the Executive Chef to develop and implement menu items, manage kitchen staff, and maintain a clean and safe working environment.

Key Responsibilities:

  • Interview, train, and select employees for the culinary team.
  • Maintain consistency and quality of all food items in the restaurant.
  • Develop and implement menu items in collaboration with the Executive Chef.
  • Direct and manage kitchen staff to achieve budgetary, food quality, and customer service expectations.
  • Conduct performance reviews and provide coaching and development guidance to team members.
  • Respond to and handle employee complaints in a timely and efficient manner.
  • Administer disciplinary processes in accordance with established policies and procedures.
  • Plan, supervise, and monitor the work of team members in assigned areas.
  • Ensure schedules are complete and posted in a timely manner.
  • Approve vacation requests and communicate information to team members.
  • Conduct random health inspections and health card audits.
  • Proactively instruct team members on safe food handling and sanitation practices.
  • Mentor, coach, and document team members' performance according to CET Standard Operating Procedures.
  • Ensure areas are in alignment with CET Culinary Standard Operating Procedures.
  • Educate and hold team members accountable to each standard.
  • Utilize CET SOP Tools, including Prep Recipe Cards, Presentation Recipe Cards, and Daily Culinary Performance Measurement Reports.
  • Review menus and seek approval from the Executive Chef.
  • Conduct department interviews and select top talent for the culinary team.

Requirements:

  • A degree or certification from an accredited culinary arts institute, or equivalent years of experience as a professional chef.
  • Strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood, and East Coast cuisines.
  • Ability to uphold and demonstrate the highest level of integrity in all situations.
  • Must be able to obtain a required Virginia Lottery Non-Gaming License.
  • Knowledge of all kitchen equipment, including breakdown, setup, and sanitation.
  • Ability to work a flexible schedule, including nights, holidays, and weekends.

Physical, Mental, and Environmental Demands:

  • Ability to lift up to 50 lbs. above and below shoulder level and carry objects weighing up to 50 lbs.
  • Position requires 30% standing, 70% walking.
  • Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping, and reaching overhead.
  • Ability to respond to touch, speech, smell, aural, and visual cues.
  • Ability to work in an area containing secondary smoke.
  • Ability to tolerate industry-standard cleaning/sanitizing chemicals.
  • Ability to work in a fast-paced environment involving constant internal and external customer contact.

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