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
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Last updated on Mar 15, 2023