Executive Sous Chef - Lead High-Volume Luxury Kitchen

Northfield Park Racino; Northfield Center Township (OH); On-site; USD 70,000 - 105,000; Full time

Job summary

Northfield Park Racino is seeking a Restaurant Executive Sous Chef to lead the kitchen alongside the Restaurant Executive Chef and oversee the Assistant Chef and kitchen team, ensuring exceptional guest experiences in a high-volume setting.

You will manage daily operations, budgets, scheduling, inventory, and menu strategy while maintaining health and safety standards and training staff to execute initiatives from F&B leadership.

Qualifications

• Knowledge of health and safety regulations.
• Ability to optimize staffing to maximize efficiency and control labor costs.
• Strong food preparation and presentation knowledge.

Responsibilities

• Lead and oversee daily restaurant kitchen operations, budgets, scheduling, inventory control, guest service standards, and development of menu strategies for short-term profitability.
• Assist Executive Chef with developing and executing business tactics to reach goals.
• Ensure compliance with policies, procedures, training, directives, and initiatives for restaurant staff.
• Maintain the highest standards of health, sanitation and cleanliness in all kitchen areas.
• Oversee completion of mandatory compliance training for staff.
• Support HR responsibilities: hiring, training, feedback, and diversity initiatives while ensuring policy adherence.
• Interact with guests to ensure satisfaction and coordinate with service team for a seamless dining experience.
• Maintain comprehensive knowledge of venue food & beverage products, menus and equipment.

Skills

Leadership

Team management

Menu development

Budgeting

Staff training

Education

Bachelor's Degree or equivalent experience

Job description

Northfield Park Racino is seeking a Restaurant Executive Sous Chef to lead the kitchen alongside the Restaurant Executive Chef and oversee the Assistant Chef and kitchen team, ensuring exceptional guest experiences in a high-volume setting.

You will manage daily operations, budgets, scheduling, inventory, and menu strategy while maintaining health and safety standards and training staff to execute initiatives from F&B leadership.