Treasure Island Resort & Casino

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Executive Sous Chef (Tradewinds)

Executive Sous Chef (Tradewinds)

Category 
F&B
Shift 
Varies
Type 
Full-Time

More information about this job

Overview

SUMMARY: To oversee the Tradewinds kitchen ensuring quality food in a timely manner. Responsible for a high level of guest service as described in your departments guest service standards.

Responsibilities

  • Hire, schedule, train, coach, and evaluate staff and conduct performance reviews
  • Direct daily work activities and inspect completed work for conformance to standards
  • Manage Tradewinds outlet in an efficient manner by maintaining good communications with management and staff
  • Complete orders, ensure quality and rotation of products and complete month-end inventory while monitoring and controlling waste
  • Ensure quality food preparation and presentation
  • Collaborate with Executive Chef to review, revise and create menus
  • Ensure kitchen safety, cleanliness, sanitation and food handling procedures are followed
  • Responsible for financial performance of Tradewinds including labor, food costs and other controllable expenses
  • Ensure the appearance and maintenance of kitchen equipment working with the Executive Steward to maintain equipment and ensure a regular cleaning schedule

Qualifications

Knowledge and Certification

Required:

  • High School Diploma/GED or equivalent experience
  • 8 years culinary experience
  • 5 years supervisory or Sous Chef experience
  • Proven knowledge of the proper food handling procedures

Preferred:

  •  Culinary degree or American Culinary Federation Certification

Skills Required:

  • Accurate and detail-oriented
  • Highly organized and ability to adapt quickly to changing priorities
  • Computer skills Microsoft Office (Word, Excel and Outlook) and Windows XP
  • Excellent written, verbal and interpersonal communication skills

Abilities Required:

  • Ability to follow established dress code policies and practice good personal hygiene
  • Ability to interact with guests, coworkers and management in a professional and courteous manner
  • Ability to serve both internal and external customers
  • Ability to manage departmental budget and control labor and expenses
  • Ability to speak in a clear, concise and pleasant voice
  • Ability to develop and implement standard operating procedures