Specialty Executive Sous Chef

SUMMARY:  Responsible for overseeing cuisine-specific culinary stations in multiple outlets properties and monitoring preparation of cuisine-specific foods, ensuring the efficiency of the line and kitchen operation.  ESSENTIAL DUTIES AND RESPONSIBILITIES  include the following: Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Prepares and cooks exclusive dishes upon request of guests. Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Administers production schedules and staff requirements necessary to ensure timely delivery of services.

Estimates amounts and costs of required supplies, such as food and ingredients. Inspects supplies, equipment, and work areas to ensure conformance to established standards. Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitors sanitation practices to ensure that employees follow standards and regulations. Orders or requisitions food and other supplies needed to ensure efficient operation.

Follows all recipes, specs, and control procedures. Demonstrates new cooking techniques, recipes, and equipment to kitchen staff. Monitors guest satisfaction. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position.  They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

Promotes the following within the department and among all employees: Creates an atmosphere of fun for all casino guests. Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times. QUALIFICATION REQUIREMENTS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE: High school diploma or G.E.D. preferred.  Culinary degree or formal apprenticeship preferred and/or six or more years of restaurant and/or kitchen supervisory experience. SPECIAL QUALIFICATIONS: Strong organizational and interpersonal skills required.  Appropriate licenses, as required.  ServSafe® certification, or ability to become certified, required.  Knowledge of HACCP standards required.   This position requires a Level 4 Gaming License.

LANGUAGE SKILLS: Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.  Ability to respond to inquiries from employees or guests.   Ability to communicate effectively in one-on-one and small group situations. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.    REASONING ABILITY: Ability to apply common sense reasoning to variety of situations.

PHYSICAL DEMANDS:  The physical demands 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. While performing the duties of this job, the employee is regularly required to use hands to finger, handle or feel objects, reach with hands and arms, and talk or hear.  The employee f