Executive Sous Chef

About the Role

The Executive Sous Chef reports to the Executive Chef and is responsible for the execution of all menus for assigned area of operation.

Position Responsibilities

• Participating in the design of innovative, yet fun and simplistic menus that work for the guest
• Consistently displaying timing, quality, temperature, portion and presentation of all menu categories
• Motivating team to excel
• Understanding of dietary and special food category needs
• Clean, safe, and hazard free environment for all guests
• Compliance with New Jersey Board of Health and Revel food safety standards
• Nutritional analyses of recipes, menus, food
• Offer unique, fun, and differentiated menu items
• Keeping up to date on food trends
• Listening and implementing changes based on guest and internal feedback

Essential Functions

• Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment
• Must be able to stand for an entire shift and be able to move throughout the Casino/Hotel areas
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours
• Must be able to lift/push/pull up to 75 lbs

Requirements

• 7+ years of food & beverage or culinary management
• High volume Resort experience is a plus
• Opening experience in the hospitality industry is preferred
• Previous experience with creative menu design
• Excellent leadership, organizational, communication, and decision-making, skills
• Knowledge of food and beverage cost control
• Must be able to read, write and understand English

Benefits

• Free meal on shift
• Training & Development
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k,)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off