Executive Sous Chef - Multi-Outlet Luxury Dining

Seneca-Gaming-Corporation; Buffalo (NY); On-site; USD 66,243 - 80,964; Full time

Job summary

Seneca Gaming Corporation in Buffalo, NY, is seeking a Culinary Executive Sous Chef to oversee day-to-day culinary operations across multiple outlets in a four-diamond environment. You will report to the Director of Food & Beverage and step in during their absence, elevating concepts and driving strategic projects.

Responsibilities include controlling costs, menu planning, training staff, enforcing sanitation and HACCP, and collaborating with F&B leadership on holidays and VIP events.

Qualifications

• Five years executive level restaurant chef experience at a 4–5 Diamond property.
• Experience leading a large culinary staff (minimum ~100).
• Excellent interpersonal and customer service skills.
• Proficiency with Microsoft Office and restaurant systems.

Responsibilities

• Control and analyze departmental costs across multiple outlets.
• Oversee menu planning, pricing and production for multiple outlets.
• Train kitchen staff in food production principles and safety; HACCP compliance.
• Maintain ServSafe program and sanitation standards company-wide.
• Manage HR functions: hiring, training, and performance reviews.
• Collaborate with F&B leadership on menus, events and VIP functions.

Skills

Interpersonal skills

Customer service

Communication

Coaching

Team building

Problem solving

Education

Associate’s Degree in culinary arts

Certificate from a national association training program

Tools

MS Office

Automated restaurant systems

Job description

Seneca Gaming Corporation in Buffalo, NY, is seeking a Culinary Executive Sous Chef to oversee day-to-day culinary operations across multiple outlets in a four-diamond environment. You will report to the Director of Food & Beverage and step in during their absence, elevating concepts and driving strategic projects.

Responsibilities include controlling costs, menu planning, training staff, enforcing sanitation and HACCP, and collaborating with F&B leadership on holidays and VIP events.