Executive Sous Chef
On-site · Monticello, New York, United States
Job Summary
Executive Sous Chef is responsible for assisting and reporting directly to the Executive Chef, leading kitchen operations, and supervising cooks and workers to ensure a consistently high-quality product. The role guides and develops team members, oversees staffing, recruiting, training, recognition, coaching, and annual performance reviews, and collaborates with the Executive Chef on menu development, budgeting, and cost controls. Must maintain food handling and sanitation certifications, ensure purchasing and storage standards, and uphold safety policies while delivering guest satisfaction in a high-volume luxury resort environment. Requirements include a BA/BS in a related field, seven years of relevant experience with at least five years in directing department activities, NYS Gaming Commission license eligibility, and a NYS Food Handlers Permit.
Required Qualifications
- BA/BS in related field
- Seven (7) years relevant experience with a minimum of five (5) years managing and directing department(s) activity for a high volume, luxury resort/casino or environment or multi-outlet operation
- Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission
- Must have a NYS Food Handlers Permit
- Strong supervisory and communication skills
- Advanced knowledge of field concepts, principles, practices and procedures
- Must be 18 years or older
- Must be able to operate in a union and union free work environment
- Proficiency with Microsoft Word, Excel, Outlook
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