Executive Chef

3 weeks ago


Milwaukee, Wisconsin, United States Potawatomi Casino Hotel Full time

Job Summary

We are seeking a highly skilled and experienced Sous Chef to join our team at Potawatomi Casino Hotel. As a key member of our culinary team, you will assist the Chef in leading the quick service back of house team by assigning work, enforcing food quality standards, and ensuring guest satisfaction.

Key Responsibilities

  1. Culinary Leadership: Assist the Chef in leading the culinary team, ensuring that all menu items are prepared to the highest standards of quality and presentation.
  2. Supervisory Responsibilities: Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, and training team members, scheduling and motivating team members, and addressing complaints.
  3. Operations Management: Oversee daily operations of the venue, including leading pre-shift meetings, delegating tasks, conducting daily training, and managing opening, closing, and cleaning duties.
  4. Quality Control: Enforce recipes and training procedures to ensure the highest standards of quality, and control the pace and quantity of production while maintaining a safe, sanitary, and organized work environment.
  5. Menu Development: Assist in the development of new menus and recipes, using a strong knowledge of culinary techniques and trends.
  6. Cost Control: Assist in operating the venue within fiscal and operational guidelines through effective management of food costs, labor costs, and other controllable expenses.
  7. Inventory Management: Ensure timely inventory counts and proper rotation of stock, and assist in ordering and purchasing food and supplies for the venue.
  8. Guest Satisfaction: Ensure optimal guest satisfaction and provide timely, positive resolution to guest inquiries and concerns.
  9. Compliance: Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.

Requirements

  1. Culinary Experience: The ability to demonstrate advanced cooking skills is required, with a minimum of 3 years of progressively responsible experience in a professional, classically disciplined restaurant, hotel, or club kitchen or a high volume, fast-paced, multiple station setting.
  2. Education: A high school diploma or equivalent is required, with an Associates degree taking the place of 1 year of experience.
  3. Supervisory Experience: Previous supervisory experience is preferred.
  4. Certifications: The ability to successfully achieve ServSafe certification within 90 days is required.
  5. Office Skills: Office skills must include the ability to use standard office equipment and general knowledge of Microsoft Office.
  6. Communication Skills: The ability to interact with guests and team members professionally, including the ability to speak in front of small groups.
  7. Flexibility: The ability to work irregular hours and extended shifts, including late nights, early mornings, weekends, and holidays.

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