Executive Sous Chef

The incumbent is responsible for overseeing, directing and performing the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability and supervision of staff.

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)

• Creates an atmosphere that induces guests to make Hard Rock Hotel & Casino Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.
• Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
• Maintains training and development procedures to ensure superior guest service standards are achieved.
• Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.
• Monitors food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
• Develops menu changes to ensure variety and food quality.
• Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements.
• Supervises all food outlets, and kitchen personnel.
• Writes schedules and adheres to established budgetary guidelines for labor control, while understanding labor costing formulas.
• Assists Executive Chef in inventory and pricing as required.
• Assists in procuring food supplies and kitchen equipment from approved suppliers.
• Oversees and ensures that all health code standards including safe food handling and sanitation requirements are always maintained in kitchen operation areas.
• Attend and participate in meetings, completing follow up as assigned.
• Perform work regularly and predictably.
• Responsible for cleaning and sanitizing work and public spaces.
• Other duties as assigned.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through the completion of a culinary arts degree or accredited apprenticeship and 4 to 8 years of progressive food preparation experience with at least 3 to 5 years in a management capacity. Previous experience in a high-quality hotel or freestanding restaurant highly desirable.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.):

• Must obtain and maintain valid licenses / certifications per Federal, State and Lottery regulations.
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
• Prior experience in the Gaming industry strongly preferred.

KNOWLEDGE OF:

• 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.
• Standard safety and sanitation practices for food and beverage service.
• How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Complete understanding of kitchen operations.
• Demonstrated organizational skills, budgeting experience and full understanding of financials.

ABILITY TO:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.
• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Communicate effectively with all levels of team members and outside contacts.
• Act professionally with a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.
• Link scheduling to customer flow.
• Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.