Executive Sous Chef
Manage and oversee production in all kitchens. Maintains high quality of food preparation and production while managing all aspects of the BOH kitchen business.
College degree in Hotel, Restaurant Management and/or Culinary Arts required.
Minimum 5 years culinary management (Sous Chef and above).
Previous casino/hotel related experience preferred.
Knowledge of food and beverage management experience in foodservice operations.
Must be able to speak, read, write, and understand the primary language(s) used in the work place.
Requires bending, reaching, grasping, lifting, carrying, repetitive motions, visual acuity, hearing, and good verbal skills.
Essential Job Functions:
Develops and assures compliance with standard recipes and production methods.
Generates maximum financial performance for all outlets including responsibility for effect cost control management.
Improves and maintains guest service that meets or exceeds company standards.
Insures that production of consistently high quality food for all outlets.
Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation.
Plans and coordinates all hot and cold food production.
Inspects all food and beverage products for quality, proper specs, and proper amounts.
Trains, develops, and directs kitchen staff using approved management practices.
Oversee multiple outlets simultaneously, while prioritizing and delegating according to business demands.
Acts as a role model and presents oneself as a credit to Harrah’s and encourages others to do the same.
Adheres to all department/company policies and procedures.
- Spends the majority of time interviewing, training, and selecting employees
Conducts Performance Reviews
Makes or recommends wage increases
Makes or recommends promotions
Provides for safety and security
Handles employees' complaints or grievances
Recommends disciplinary action or disciplines employees
Supervises and monitors work
Monitors legal compliance with federal, state, and gaming laws
Physical, Mental & Environmental Demands:
- Must be able to speak, read, write and understand English fluently.
- Visual range must include near and far distances.
- Auditory range must include immediate environment.
- Must be able to move about property and kitchen areas easily.
- Dexterity to use knives and other hand-held instruments as well as food preparation equipment required.
- Must be able to coordinate multiple tasks at once.
- Must be able to implement strategic vision and plan day to day operation.
- Ability to lead.
- Must be able to work in extreme hot and cold temperatures.
- Must be able to handle high stress in the work environment and turn stress into high energy.
Harrah’s reserves the right to make changes to this job description whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, marital status, status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice.
Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes