Outlet Sous Chef

The Staff Meals Sous Chef will oversee production of staff meals in the production kitchen, supervise and coach the culinary team, and act as a team leader to ensure high standards. Responsibilities include analyzing recipes to assign prices based on food, labor, and overhead costs; checking quality and quantity of incoming and prepared food; collaborating on recipe and menu development with consideration for seasonal ingredients and customer volume; coordinating budgeting and purchasing for all food operations; demonstrating new techniques and equipment; planning production schedules and staffing for multiple kitchens; directing food preparation and cooking activities; maintaining sanitation and safety standards; managing budgets and ensuring accurate recipe costing and portion control; maintaining adequate stock levels and inventory quality; ensuring proper use and maintenance of equipment; maintaining culinary operations manuals; staying current with product trends; initiating maintenance requests and following up on actions; delegating responsibilities, coaching staff, recruiting a suitable team, and providing timely feedback; and performing additional duties as needed to support the operation. The Seminole Hard Rock Support Services context and Seminole Tribe of Florida background are included in the posting.