The posting
**This position is eligible for a $1,000 sign-on bonus!**
Great teams make the #Best8Hours of your day. At Seneca Resorts & Casinos, we work hard, celebrate often, and build a culture people actually want to be part of.
The Culinary Sous Chef is the third in command in the kitchen and generally in charge of food production. The Culinary Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. All duties are to be performed within the guidelines of the Seneca Gaming Corporation’s policies and procedures, Internal Control Standards and objectives.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work well-groomed in full uniform and on time with badge on upper left side of uniform. 2. Provide prompt, friendly, and courteous service of food and beverage to all our guests. 3. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language. 4. Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. 5. Supervise kitchen preparation for service of all stations. 6. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. 7. Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation 8. Assist in hiring, training, and mentoring team members, while creating a cohesive work environment 9. Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes 10. Collaborate with the Executive Chef and culinary Management team in menu design and recipe development 11. Maintain a safe, sanitary, and organized kitchen that complies with Company Sanitation regulations as well as company policies 12. Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. 13. Orient and train kitchen personnel in property and department rules, policies and procedures. 14. Train kitchen personnel in food production principles and practices. Maintain quality standards for all menu items and for food production practices. 15. Supervise the production of all food items. 16. Relay all guest complaints and or compliments to manager or supervisor on duty. 17. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. 18. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. 19. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. 20. Must complete all required SGC Training programs within nine (9) months from commencement of employment. 21. Attend all necessary meetings. 22. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule.
QUALIFICATIONS/REQUIREMENTS:
Education/Experience: 1. Must be 18 years of age or older upon employment. 2. Degree from a postsecondary culinary arts training program preferred or may substitute a minimum of four (4) years of culinary work experience 3. A minimum of four (4) years in a large production kitchen or high-volume food and beverage operation. 4. Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills required. 5. Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team. 6. Computer literate in all Microsoft Office applications and automated restaurant systems. 7. Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation 8. Ability to obtain ServSafe, Food Safety Handler Certificate.
Language Skills and Reasoning Ability: 1. Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers. 2. Must have the ability to deal effectively and interact well with the customers and employees. 3. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Physical Requirements and Work Environment: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted. 1. Must be able to stand, walk and move through all areas of the casino. 2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations. 3. Work involves moderate exposure to high temperatures and/or loud noises. 4. Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 5. Work environment involves some exposure to physical risk, which requires following basic safety precautions.
Salary Starting Rate:
$49,069.41
Compensation is negotiable based on experience and education.
Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.
