SGC
Three Sisters Cafe, Culinary Sous Chef
Niagara Falls, NY
Sponsorship not specifiedDetected 1 day ago
Customer SupportCommunicationProblem SolvingMentoringMicrosoft OfficeFood Safety
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16Unrated
Cap-exempt (no lottery)0
Sponsors this role0
Entry-level history0
PERM / green-card track0
Lottery odds40
Fits your clock70
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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.
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
- Salary Starting Rate:
Company info
- Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers.
This listing is sourced directly from SGC's careers page and normalized into a canonical job model.