GENERAL SUMMARY

The Executive Sous Chef is responsible for managing the culinary team engaged in preparing and cooking foods in restaurant and production kitchens. Ensures that kitchen operations are performed at an exceptional level.  Maintains primary focus on goals related to team member development, guest satisfaction, and adherence to controls.  Works closely with all Food and Beverage chefs, managers, and team members to ensure the efficient operations in the kitchens.

CORE SCOPE OF POSITION

• Manages the operations and activities of the culinary team engaged in preparing and cooking foods. Ensures efficient and profitable food service.
• Responsible for ensuring that team member training programs meet departmental standards, includes follow-up and follow-through.
• Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, performance appraisals and other related administrative duties.
• Checks par levels to determine the variety and quantity of products required for shift worked and to set-up for the next shift; adjusts par levels as needed.
• Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions.  Controls costs by utilizing menu engineering to eliminate food surpluses and leftovers.
• Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through.
• Ensures raw food specifications meet standards.
• Ensures all health regulations are maintained to prevent food-borne illnesses; ensures compliance with and enforces HACCP (Hazard Analysis Critical Control Points) and Hygiene standards, including: Cleanliness and sanitation of work area, Food areas clean and presentable, Temperature tracking, Proper heating, cooling, preparation, and storage of all products, and Shelf life maintenance and proper rotation.
• Ensures proper use, maintenance, and cleanliness of all equipment and kitchen utensils.
• Analyzes of food costs and, if necessary, establishes strategies for reducing food costs.
• Analyzes kitchen labor/productivity ratios and establishes strategies for improvement.
• Analyzes other cost control areas and establishes strategies for reducing and controlling costs (i.e., inventory, par levels, and energy conservation).
• Assists with the set-up, execution, and break down of banquet and/or catering events.
• Ensures the proper timing, equipment, par levels, and storage of un-used food.
• Maintains knowledge of and effectively promotes company services and players’ club program.
• Attends all scheduled team member meetings and trainings.
• Attends all company development and training sessions, continues career growth
• Adheres to all company and department policies, procedures, and standard operating guidelines.
• Adheres to all hygiene and safety standards. Ensures that a clean, safe, hazard-free work environment is maintained. Monitors grooming and dress standards.
• Performs other duties as assigned by Executive Chef and Chef de Cuisine

STYLE SERVICE COMMITTMENT

All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

LEADERSHIP

• Is a role model of the Viejas’s service culture.
• Leads by example and creates strong morale and engagement in his/her team.
• Communicates company and departmental goals and fosters open communication across the department.
• Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.

INTERACTION

• Interacts with internal and external guests with a positive attitude and professionalism at all times.
• Frequently interacts with supervisors, guests, and/ or functional peer managers, normally involving matters between functional areas, other divisions or units, or guests and the company. Often must lead a cooperative effort among members of a project team.

SUPERVISION

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.

Required Skills

KNOWLEDGE AND SKILLS

• Bi-lingual (Spanish) preferred.
• Excellent verbal, written, and interpersonal communication skills
• Mastery of culinary skills including, range, fryers, char-grill, steamers, broiler, butchery, expo and plating
• Knowledge of cost control methods, including purchasing, menu planning, and menu costing
• Working knowledge of computers, including Microsoft Outlook, Word, and Excel.
• Knowledge of time keeping programs (ADP eTime preferred).
• Knowledge of Lawson System preferred.
• Time management skills, including the ability to organize work well, plan ahead, and not waste time.
• Demonstrated listening, team player, and leadership skills.
• Ability to work in a fast paced, deadline oriented environment.
• Ability to work a varied shift that includes days, evenings, graveyard shift, weekends and holidays.

Required Experience

EDUCATION/CERTIFICATION

• Culinary degree or certificate preferred.
• Serv-Safe certificate required.
• Food Handler's Card required.

EXPERIENCE

• 2- 5 years of experience in leadership position within a high level casino hotel or fine dining restaurant environment
• Prior experience as Chef or Executive Sous Chef preferred.