Executive Sous Chef
On-site · Monticello, New York, United States
Job Summary
Executive Sous Chef responsible for assisting and reporting to the Executive Chef, leading kitchen operations, supervising cooks and staff, recruiting and training, conducting annual performance reviews, ensuring policy compliance, budgeting and cost management, collaborating with the Executive Chef and Restaurant Chefs on menu development, maintaining high quality food preparation and presentation, enforcing safety and sanitation standards, ensuring certifications are maintained, and fostering guest satisfaction. Requires advanced knowledge of field concepts, strong supervisory and communication skills, proficiency with Microsoft Word/Excel/Outlook/IP, and eligibility to work in a union and union-free environment. Must be 18+, hold a BA/BS, and have seven years of relevant experience including five years in directing department activity within a luxury resort/casino or multi-outlet operation; must obtain NYS Gaming Commission license and 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
- Experience in a varied concept 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
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