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Executive Sous Chef
1 month ago
The Sous Chef is a key member of the culinary team, responsible for overseeing food preparation and ensuring exceptional guest satisfaction. This role requires strong leadership and communication skills, as well as the ability to maintain high standards of quality and safety.
Key Responsibilities:- Coordinate food preparation and presentation to meet Hard Rock Casino service goals.
- Supervise and train kitchen staff to ensure they receive adequate guidance and resources to accomplish established objectives.
- Develop and implement training and development procedures to ensure superior guest service standards.
- Monitor food purchasing, staffing, food preparation, and food inventory to control costs and waste.
- Ensure adherence to health and safety regulations and maintain a clean and organized kitchen environment.
- Collaborate with the culinary team to develop menu changes and ensure variety and quality.
- Monitor and advise on storage of food items to ensure quality and compliance with health requirements.
- Operate and maintain kitchen equipment, including slicers, grinders, and patty machines.
- Attend and participate in meetings, completing follow-up as assigned.
- Perform work regularly and predictably.
- Responsible for cleaning and sanitizing work and public spaces.
- Minimum 8 years progressive food preparation experience, or completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.
- Must obtain and maintain all licenses/certifications per Federal, State, and Virginia Lottery.
- Must successfully pass background check and drug screening.
- Must be at least twenty-one (21) years of age.
- Must be able to work holidays and weekends, as well as flexible shifts.
- Pertinent federal, state, and local laws, codes, and regulations.
- Standard safety and sanitation practices for food and beverage service.
- Food, food product, food preparation, etc.
- Complete understanding of kitchen operations.
- Demonstrated organizational skills, budgeting experience, and full understanding of financials.
The Sous Chef will work in a fast-paced kitchen environment, with frequent exposure to heat, noise, and chemicals. Must be able to lift up to 50 pounds and stand for long periods.
