Executive Sous Chef – Lead High-Volume Kitchen

004 Seminole Casino Brighton; United States; On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Benefits package

Career site benefits overview

Job summary

004 Seminole Casino Brighton is seeking an experienced Executive/Sous Chef to plan and direct food preparation across all casino outlets and banquet facilities. You will be responsible for the day-to-day leadership of the kitchen, maintaining quality, safety, and cost controls while mentoring a diverse team.

The ideal candidate has a Culinary Arts degree and at least six years in a senior culinary role, with strong leadership, budgeting, and menu planning capabilities in a fast-paced, high-end

Qualifications

• Culinary Arts degree preferred and a minimum of six years in the role of Executive Chef or Sous Chef in a high-volume, high-end operation.
• Strong leadership and mentoring abilities to manage a diverse kitchen team.
• Experience directing food production across multiple outlets and banquet facilities.

Responsibilities

• Direct and oversee food preparation across all property restaurants and banquet facilities.
• Maintain sanitation and cost controls in accordance with health codes and internal standards.
• Mentor and coach culinary staff; monitor schedules and labor costs to optimize productivity.
• Ensure compliance with Gaming Commission regulations and company policies.
• Contribute to budgeting, capital projects, and menu planning for F&B operations.

Skills

Leadership

Staff mentoring

Food production

Communication

Menu planning

Education

Culinary Arts degree

Six years Executive/Sous Chef experience

Tools

Microsoft Office

Excel

PowerPoint

Outlook

Job description

004 Seminole Casino Brighton is seeking an experienced Executive/Sous Chef to plan and direct food preparation across all casino outlets and banquet facilities. You will be responsible for the day-to-day leadership of the kitchen, maintaining quality, safety, and cost controls while mentoring a diverse team.

The ideal candidate has a Culinary Arts degree and at least six years in a senior culinary role, with strong leadership, budgeting, and menu planning capabilities in a fast-paced, high-end