Executive Chef Assistant
6 hours ago
We are seeking a highly skilled and experienced Sous Chef to join our team at the Potawatomi Casino Hotel. As a key member of our culinary team, you will be responsible for assisting the Chef in leading the back of house operations and ensuring the highest standards of quality and guest satisfaction.
Key Responsibilities- Culinary Leadership: Assist the Chef in leading the culinary team, assigning tasks, and enforcing food quality standards.
- Menu Development: Assist in the development of new menus and recipes, using a strong knowledge of culinary techniques and trends.
- Inventory Management: Ensure timely inventory counts and proper rotation of stock, assist in ordering and purchasing food and supplies.
- Guest Satisfaction: Ensure optimal guest satisfaction and provide timely, positive resolution to guest inquiries and concerns.
- Compliance: Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
- Culinary Experience: 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.
- Education: High school diploma or equivalent, Associate's degree can take the place of 1 year of experience.
- Supervisory Experience: Previous supervisory experience is preferred.
- Certifications: Ability to successfully achieve ServSafe certification within 90 days.
The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.
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