The Culinary Executive Sous Chef is responsible for all aspects of the day-to-day culinary operations in a multi-outlet four diamond environment; and ensures that all standards and practices are executed to the highest level. The role of the Culinary Executive Sous Chef is to act in support of the Director of Food & Beverage and assume all responsibilities in his/ her absence. This incumbent is to be a creative, passionate individual who can elevate our current operations in a strategic, detailed and timely manner and actively participate in the formation and fruition of new concepts, projects and initiatives. He/she is responsible for the financial performance and cost controls for all culinary operations while ensuring the utmost guest experience and quality standards. He/she is responsible for overseeing menu planning and design, costs and production at multiple properties while maintaining a safe and sanitary work environment for all employees. The Culinary Executive Sous Chef is accountable for all culinary personnel matters in multiple restaurants and kitchens, from pre-employment to the development and morale of current team members. 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.    Control and analyze all departmental costs in multiple outlets to ensure spending is within budget and participate in annual goals and objectives to further enhance revenue and reduce costs.
2.    Control food costs in multiple outlets by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures; ensure food costs stay within set operating budgetary constraints.
3.    Control labor costs and operating expenses in multiple outlets by monitoring kitchen efficiencies and productivity as well as equipment, inventory and supplies. 
4.    Conduct regular cover count; check average, food and beverage cost and projection analysis to maximize profitability.
5.    Develop and execute unique products and differentiated services in multiple outlets that will set us apart from our competitors.
6.    Ensure and maintain the highest level of culinary visibility; informed, professional and present, interacting with our guests.  Uphold the premier standards of hygiene, behavior and grooming for all personnel.
7.    Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc.
8.    Train kitchen personnel in food production principles and practices. Establish quality standards for all menu items and food production, and ensure all products are prepared in a consistent manner and meet departmental appearance and quality specifications.
9.    Maintains an extensive knowledge of fine seafood, beef, protein and poultry and comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to kitchen operations accordingly. 
10.    Plan and price menus in multiple outlets. Establish portion sizes and standards of service for all menu items.  Prepare food cost reports on a regular basis.  Schedule and conduct product taste panels with F&B management as needed.
11.    Work closely with the Director of Food and Beverage and the Director of Catering and Special Events in menu development, product selection and recipe creation.
12.    Create and revise menus as required for holidays, special events and VIP functions with a focus on seasonality and local business; review, adjust and approve recipes.
13.    Coordinate with support departments for acquisition of needed goods and services.  Review and approve food orders from the warehouse for delivery.
14.    Participate in the selection and requisition new kitchen equipment in multiple outlets; ensure all equipment is properly maintained and in working order in accordance with Health Department standards; maintain clean work areas, utensils, and equipment. 
15.    Maintain and enforce all sanitation polices in multiple outlets by conducting daily walk-through inspections of all outlets to check staffing, cleanliness and product quality and all food storage areas for rotation, dot color and cleanliness.  Ensure HACCP documentation compliance.
16.    Develop, implement and maintain departmental policies and procedures for food safety through a ServSafe program.
17.    Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery. Train all staff to prepare food in a safe manner dictated by company standards and policies. 
18.    Perform all aspects of human resources and training functions, including attracting talent, hiring, performance appraisals, counseling, coaching, training, disciplinary actions and terminations.
19.    Responsible to provide direct and honest feedback to staff regarding individual performance, while assuring morale is maintained at the highest level.
20.    Develops training plans and material and implements training with salaried and hourly team members.
21.    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.
22.    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.
23.    Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
24.    Must complete all required SGC Training programs within nine (9) months from commencement of employment.
25.    Attend all necessary meetings.
26.    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.    Associate’s Degree in culinary arts or a certificate from a recognized training program from a national association required.
3.    Five (5) years executive level restaurant chef, successfully leading a 4 or 5 Diamond luxury property with a combination of fine dining, 24-hour high volume, buffet, banquet and/or quick service dining options and overseeing operations with a minimum of 100 culinary staff.
4.    Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills required.
5.    Computer literate in all Microsoft Office applications and automated restaurant systems.

Language Skills and Reasoning Ability:
1.    Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers. Understand and comply with policies and procedures, daily memos, chemical labels and other instructions.

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 freely for extended periods of time.
2.    Work involves moderate exposure to high temperatures and/or loud noises. 
3.    Moderate physical activity is required along with the handling of objects up to fifty (50) pounds. 
4.    Work environment involves some exposure to physical risk, which requires following basic safety precautions.
 

Salary Starting Rate:

$73,604.12

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.