Culinary Sous Chef - Employee Dining Room

4w1 month ago

Seneca Gaming Corporation

US · Full-time · $49,069 – $55,000

About this role

The Sous Chef is the third in command in the kitchen and generally in charge of food production for the Employee Dining Room at Seneca Gaming Corporation. This role ensures that all food production workers perform their duties according to the quality standards established by the Executive Chef.

Day-to-day responsibilities include establishing production levels based on house counts and business forecasts, supervising kitchen preparation for service of all stations, and verifying portion sizes and quality standards. The Sous Chef supervises the production of all food items and posts the menu forecast for all kitchen employees to view.

Working in a fast-paced casino environment, the Sous Chef maintains a professional work environment with supervisors, managers, and staff while providing exceptional customer service to patrons. The role requires adherence to the Seneca Gaming Corporation's policies, Internal Control Standards, and information security guidelines.

This position offers a starting salary of $49,069.41, with compensation negotiable based on experience and education. The Sous Chef must complete all required SGC Training programs within nine months of employment and attend all necessary meetings in a 24-hour operational schedule.

Requirements

Must be 18 years of age or older upon employment
Degree from a postsecondary culinary arts training program
A minimum of three years in a food preparation position
Previous customer service experience preferred
Computer knowledge preferred
Must possess good communication skills including the ability to read, write, and speak effectively to employees as well as customers
Must be able to stand, walk, and move freely for extended periods of time
Must be able to handle objects up to fifty pounds

Responsibilities

Establish production levels based on house counts or business forecast, previous experiences, and dates
Post the menu forecast for all kitchen employees to view
Supervise kitchen preparation for service of all stations
Verify that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees
Supervise the production of all food items
Provide exceptional customer service to all patrons and communicate in a pleasant, friendly, and professional manner
Meet the attendance guidelines of the job and adhere to regulatory, departmental, and company policies