Lead Sous Chef – Elevate Menus & Mentor Kitchen Team

Hard Rock Hotel & Casino Ottawa; Florida; Presencial; USD 65.000 - 92.000; Jornada completa

Descripción de la vacante

Seminole Hard Rock Hotel & Casino Hollywood is seeking an accomplished Executive Sous Chef to lead the kitchen team under the direction of the Executive Sous Chef. You will oversee daily operations, ensure consistency of menu execution, uphold safety and sanitation standards, and mentor staff to deliver exceptional guest experiences in a fast‑paced resort setting.

Responsibilities include coordinating food preparation across stations, managing inventory and food costs, training junior cooks,

Formación

• Culinary degree required; four years of culinary experience and two years in kitchen supervision, or an equivalent education/experience mix.
• Training in Pastry, Garde Manger, Butchery, Bakery, Hot Production, Japanese Cooking, A La Carte, Buffet, and Kitchen Artistry outlets required.
• Knowledge of Japanese, American, and European cooking styles is required.

Responsabilidades

• Exhibit conduct in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida policies.
• Oversee a section of the kitchen to ensure smooth, effective operation.
• Coordinate food requisitions per menus and ensure timely deliveries.
• Train staff and coach employees to meet kitchen standards and safety requirements.
• Apply culinary skills to prepare meals with consistency in flavor, temperature, and presentation.
• Maintain food cost within company parameters and monitor daily costs.

Conocimientos

Culinary knowledge

Supervisory experience

Culinary styles

Educación

Culinary degree

Descripción del empleo

Seminole Hard Rock Hotel & Casino Hollywood is seeking an accomplished Executive Sous Chef to lead the kitchen team under the direction of the Executive Sous Chef. You will oversee daily operations, ensure consistency of menu execution, uphold safety and sanitation standards, and mentor staff to deliver exceptional guest experiences in a fast‑paced resort setting.

Responsibilities include coordinating food preparation across stations, managing inventory and food costs, training junior cooks,