SGC
Main Kitchen, Culinary Sous Chef
Niagara Falls, NY
Sponsorship not specifiedDetected 9 days ago
Customer SupportCommunicationProblem SolvingMentoringMicrosoft OfficeFood Safety
About the role
- The Culinary Sous Chef is the third in command in the kitchen and generally in charge of food production.
- The Culinary Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef.
- All duties are to be performed within the guidelines of the Seneca Gaming Corporation's policies and procedures, Internal Control Standards and objectives.
Responsibilities
- Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
- Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
- Collaborate with the Executive Chef and culinary Management team in menu design and recipe development
- Maintain a safe, sanitary, and organized kitchen that complies with Company Sanitation regulations as well as company policies
- Train kitchen personnel in food production principles and practices. Maintain quality standards for all menu items and for food production practices.
Requirements
- Must be able to stand, walk and move through all areas of the casino.
- Moderate physical activity is required along with the handling of objects up to fifty (50) pounds.
- Each position has varying minimum qualifications.
Nice to have
- Must be 18 years of age or older upon employment.
- Degree from a postsecondary culinary arts training program preferred or may substitute a minimum of four (4) years of culinary work experience
- A minimum of four (4) years in a large production kitchen or high-volume food and beverage operation.
- Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills required.
- Computer literate in all Microsoft Office applications and automated restaurant systems.
- Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
- Ability to obtain ServSafe, Food Safety Handler Certificate.
Skills
- Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Compensation
- $49,069.41 Compensation is negotiable based on experience and education.
This listing is sourced directly from SGC's careers page and normalized into a canonical job model.