F&B Executive Sous Chef FT

Kickapoo Lucky Eagle Casino Hotel; Eagle Pass (TX); On-site; USD 50,000 - 90,000; Full time

Job summary

Join a vibrant and dynamic culinary team at an esteemed entertainment venue, where your leadership as an Executive Sous Chef will shape the culinary experience. This role involves managing kitchen operations, developing innovative menus, and ensuring the highest standards of food quality and safety. You will lead a passionate team, fostering a collaborative environment that emphasizes creativity and excellence. With a focus on guest satisfaction, you'll implement effective training and mentoring programs, driving the success of the culinary team. If you're ready to make a significant impact in a fun and fast-paced environment, this opportunity is perfect for you.

Benefits

Health Insurance

Employee Discounts

Flexible Scheduling

Training and Development Programs

Paid Time Off

Qualifications

• Minimum of two years' experience as an Executive Sous Chef or similar role.
• Proficient in food preparation methods and kitchen management.
• Strong leadership skills for team training and development.

Responsibilities

• Manage daily kitchen operations and oversee culinary team activities.
• Ensure compliance with health and safety regulations.
• Control food costs and maintain quality standards.

Skills

Food Preparation Methods

Team Leadership

Menu Development

Cost Control

Communication Skills

Education

Culinary Degree

A.C.F. Apprenticeship

Tools

MS Word

MS Excel

Inventory Management Software

Job description

Reports to

Director of Food and Beverage

Supervises

Buffet Sous Chef, Sage Sous Chef, Silantro Sous Chef, and River Bend/Winner's Sous Chef.

Job Summary

The Executive Sous Chef provides management to all levels of the business operation within the kitchen and oversees the direction of the culinary team's daily activities in accordance Spectra Food Service and Hospitality policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.

Essential Functions

• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of team members.
• Ensures that the purchasing and preparation of all food products meet company standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Provides accurate costing on all menu items for all food areas.
• Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Ensures the coordination of the storage, maintenance and repair of all kitchen equipment to ensure operational readiness.
• Meets with suppliers to keep abreast of changes taking place in the market.
• Responsible for kitchen staff skills training and development, including departmental orientation of new team members. Conducts subordinate performance review and counseling sessions. Provides leadership and support to the entire team; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate. Responsible for the staffing, training, evaluation and counseling of culinary team. Promotes support and communication. Positively interacts with front of house team. Rapidly solves problems.
• Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen team.
• Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing team member work schedules, ensuring appropriate coverage for all kitchen areas.
• Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept.

Other Functions:

• Attend and participate in all department and casino mandatory meetings as required.
• Attend and satisfactorily complete all required training classes as assigned and required.
• Perform other duties as assigned.

Core Competencies:

Guests: Display a dedication to meeting and exceeding the expectations and requirements of internal customers and external guests; get first-hand guest/customer information and use it for improvements in products and services; act with guest/customer in mind; establish and maintain effective relationships with guests/customers and gain their trust and respect; completely and timely address concerns.

Goals: Seek a clear understanding of own individual job requirements as well as departmental and company goals to ensure a constant focus on prioritizing work; can break down goals and objectives into strategy and tactics; use valid tools and/or data to measure success as part of the goal setting process.

Innovation: Skilled at bringing the creative ideas of self and others forward with projection of how they may play out in the business. Constantly look for way to improve existing processes, procedures and work systems.

Integrity: Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keep confidences; admit mistakes; doesn't misrepresent him/herself for personal gain; does the right thing even when no one is looking.

Fun: Maintain a focus on KLEC as an entertainment business and continually find ways to create a fun work environment for team members and an enjoyable experience for our guests. Display delight in making it possible for others to enjoy themselves and find ways to have responsible on-the-job fun for self.

Friendly: Display effective interpersonal skills; relate well to all kinds of people, up, down, and sideways, inside and outside the organization; build appropriate rapport; build constructive and effective relationships; use diplomacy and tact; can diffuse even high-tension situations comfortably; willing to move outside of personal comfort zone to put others at ease. Make a difference with great guest service by making eye contact, smiling and greeting every internal and external guest.

Teamwork: Able to work independently as part of a team and blend in with a team when needed; define success in terms of the whole team; embrace a feeling of belonging to the team; trust the positive intent of each team member; will occasionally make personal sacrifices for the benefit of the team accomplishing it's goals.

Tradition: Display awareness of and appreciation for the traditions of the Kickapoo Traditional Tribe of Texas' beautiful culture and traditions; is able to blend multiple cultures and traditions in a way that honors everyone; is comfortable with the richness that diverse cultures offer to the workplace.

Success: Skilled at defining what personal on-the-job success looks like; can effectively deviate from original path if desired results is enhanced; pursue everything with drive, energy and a need to finish; find comfort in step achievements while working toward the end results.

Sustainability: Approach work with the future in mind; seek methods, solutions, processes and procedures that will last and produce desired results over time; can implement quick fixes without losing focus on permanent solutions.

Physical Activities

0 24%	25 49%	50 74%	75 100%
Seeing:	X
Hearing:	X
Standing/Walking/Mobility:	X
Climbing/Stooping/Kneeling:	X
Lifting/Pulling/Pushing:	X
Fingering/Grasping/Feeling:	X

• 
  Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.

• Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Work Environment:

• The primary constant work location for this position is a private office on the 2nd floor of the casino accessible by stairs or elevator.

• Work will be performed in a temperature controlled, smoke free environment, under florescent lighting with primarily low noise levels.

• A frequent presence may be required to perform work on the casino floor or areas open to the casino floor which is a smoke-filled environment with low to high noise levels and low to high levels of florescent and other lighting.

• Occasional presence will be required in back-of-house locations of the casino as well.

• Occasional periods of working under high pressure and for long hours under stressful conditions ca be expected.

• Occasional exposure to risk associated with attempting to resolve issues with difficult guests and irate team members may occur.

• Traveling away from the casino by land or air motorized vehicle may randomly be required.

Required Criteria:

• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented team through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Minimum of two (2) years' experience as an Executive Sous Chef or related experience in a full service restaurant, casino, or events venue.
• Two (2) year culinary degree or a three (3) year A.C.F. apprenticeship.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling.
• Demonstrated and verifiable track record of meeting projected costs.
• Working knowledge of team member scheduling in a hospitality environment.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook/Time Keeping/POS and Inventory Management Software.
• Must acquire and maintain a valid Environmental Health Food Handlers Card, Blood-Borne Pathogens (BBP), Alcohol Awareness, and other required compliance trainings.
• Ability to obtain and maintain certification in a nationally recognized sanitation program.
• Must be at least 18 years of age.

• Must be able to obtain and retain a KTTT Gaming Commission Gaming License, including successful completion of background check necessary to obtain and maintain License. Responsible to keep all documents current and valid at all times.

• Must be able to provide authorization to work in the United States.

• Must have access to reliable transportation to commute to and from work.

• Must be willing and able to work nights, weekends, holidays and/or extended hours if required.

Other Criteria:

• Qualified Kickapoo Traditional Tribe of Texas and qualified Native American preference is observed.