SGC
Culinary Executive Sous Chef
Salamanca, NY
Sponsorship not specifiedDetected 6 days ago
Customer SupportCommunicationProblem SolvingMentoringMicrosoft Office
About the role
- The Culinary Executive Sous Chef is second in command for any and all kitchens in a foodservice establishment.
- The Culinary Executive Sous Chef ensures that all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment for all employees.
- Other duties include menu planning, preparation of budgets, maintenance of payroll, food cost, and other records.
Responsibilities
- Maintain clean work areas, utensils, and equipment.
- Schedule kitchen employees in conjunction with business forecasts and predetermined budget. Maintain payroll records for submission to payroll department.
- Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times.
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
- Must be 18 years of age or older upon employment.
- Degree from a postsecondary culinary arts training program.
- Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required.
- Extensive knowledge of seafood, protein and poultry.
- Each position has varying minimum qualifications.
Skills
- Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Compensation
- $73,604.12 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.