Executive Chef

We are seeking a highly skilled Sous Chef to join our team at Ameristar. As a key member of our culinary team, you will be responsible for providing guidance and supervision to staff in the department, supporting operational goals, and monitoring performance and profit objectives.

Key Responsibilities:

• Provide daily supervision and guidance to staff in the department
• Support and administer operational goals and monitor achievements of performance and profit objectives
• Adhere to scheduling and coordinate with manager regarding any concerns, with attention to guest satisfaction
• Produce menu items as listed in each restaurant; follow all prep lists and ensure kitchens are stocked and ready for service
• Support compliance to departmental budgets
• Ensure customer service standards are followed by all team members and address issues as they arise
• Assist with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant
• Assist Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records
• Assist with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards
• Ensure regulatory compliance within area of authority and report potential issues to management

Requirements:

• Associate degree (A.A.) in culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience
• Minimum one (1) year of previous supervisory experience required
• Must have excellent written and verbal communication skills; must be fluent and literate in English
• Must be proficient in Microsoft Office applications (Excel, Word, and Outlook)
• Ability to maintain a high level of confidentiality and professionalism
• Ability to write reports, business correspondence, and procedure manuals
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs
• Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate