Executive Culinary Sous Chef - Multi-Outlet Leadership

Seneca Niagara Falls Gaming Corporation; City of Niagara Falls (NY); On-site; USD 85,000 - 120,000; Full time

Job summary

The Culinary Executive Sous Chef at Seneca Niagara Falls Gaming Corporation is responsible for all day-to-day culinary operations across multiple outlets in a four-diamond environment, supporting the Culinary Executive Chef. This role emphasizes strategic, timely concept development and ensures high guest experiences and strict hygiene standards.

You will manage menu design, food and labor costs, oversee sanitation, HACCP compliance, ServSafe program, and lead training and personnel development

Qualifications

Responsibilities

• Control and analyze departmental costs to stay within budget and support revenue goals.
• Manage food costs via purchasing specs, storeroom systems, standard recipes and waste control.
• Monitor labor costs and kitchen productivity; oversee equipment, inventories and supplies.
• Conduct regular cover counts, analyze food and beverage cost and profitability projections.
• Develop and execute unique products and services across outlets to differentiate from competitors.
• Maintain high culinary visibility, uphold hygiene, conduct staff grooming and professional interactions with guests.
• Execute menu categories and recipes with proper timing, quality, temperature, portion and presentation.
• Train kitchen staff in production principles and ensure consistent quality across items.
• Maintain extensive knowledge of seafood, beef, poultry and related trends; adjust operations accordingly.
• Plan and price menus; set portion sizes and service standards; prepare cost reports; run taste panels with F&B management.
• Collaborate with senior leaders on menu development and recipe creation.
• Create and revise menus for holidays, events, and VIP functions with focus on seasonality.

Job description

The Culinary Executive Sous Chef at Seneca Niagara Falls Gaming Corporation is responsible for all day-to-day culinary operations across multiple outlets in a four-diamond environment, supporting the Culinary Executive Chef. This role emphasizes strategic, timely concept development and ensures high guest experiences and strict hygiene standards.

You will manage menu design, food and labor costs, oversee sanitation, HACCP compliance, ServSafe program, and lead training and personnel development