Executive Sous Chef

- Develops and assures compliance with standard recipes and production methods.

- Generates maximum financial performance for all outlets including responsibility for effect cost control management.

- Improves and maintains guest service that meets or exceeds company standards.

- Insures the production of consistently high-quality food for all outlets.

- Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation.

- Plans and coordinates all hot and cold food production.

- Inspects all food and beverage products for quality, proper specs, and proper amounts.

- Trains, develops, and directs kitchen staff using approved management practices.

- Oversees multiple outlets simultaneously, while prioritizing and delegating according to business demands.

- Acts as a role model and presents oneself as a credit to Harrah’s and encourages others to do the same.

- Adheres to all department/company policies and procedures.

- Interviews, select and trains employees

- Conducts Performance Reviews, makes recommendations for wage increases and promotions.

- Handling employees' complaints or grievances

- Recommends disciplinary action or disciplines employees

- Monitors legal compliance with federal, state, and gaming laws

- Works a flexible schedule including weekends, evenings and holidays.

- Works a reasonable amount of overtime when required.

Responsibilities
- Must be able to speak, read, write and understand English fluently.

- Requires bending, reaching, grasping, lifting, carrying, repetitive motions, visual acuity, hearing, and good verbal skills.

- Visual range must include near and far distances.

- Auditory range must include immediate environment.

- Must be able to move about property and kitchen areas easily.

- Dexterity to use knives and other hand-held instruments as well as food preparation equipment required.

- Must be able to coordinate multiple tasks at once.

- Must be able to implement strategic vision and plan day to day operations.

- Ability to lead.

- Must be able to work in extreme hot and cold temperatures.

- Must be able to handle high stress in the work environment and turn stress into high energy.

Qualifications
- College degree in Hotel, Restaurant Management and/or Culinary Arts required.

- Minimum 5 years culinary management (Sous Chef and above).

- Previous casino-related experience preferred.

- Knowledge of food and beverage management experience in food service operations.

- Must be able to speak, read, write, and understand the primary language(s) used in the workplace.