Sous Chef - Steakhouse - Full Time

Northfield Park Racino; EUA; Presencial; USD 52 000 - 54 000; Tempo integral

Resumo da oferta

The Northfield Park Racino is seeking a Restaurant Executive Sous Chef to assist the Restaurant Executive Chef in directing the kitchen team and delivering an exceptional guest experience. You will supervise the Assistant Chef and staff, manage menu execution, inventory, and cost controls while upholding safety and quality standards.

Responsibilities include daily kitchen operations, budgeting, scheduling, training, and implementing F&B initiatives, ensuring health compliance, and collaborating

Qualificações

• Bachelor's Degree or equivalent experience required.
• 2+ years of prior relevant experience preferred.
• Experience in a high-volume restaurant or luxury/fine-dining setting preferred.
• Knowledge of health and safety regulations and food safety standards.

Responsabilidades

• Lead and oversee daily restaurant kitchen operations, budgets, labor, scheduling, inventory control, guest service standards, and menu strategy development for short-term profitability.
• Execute the restaurant’s business plan and assist the Executive Chef with tactics to achieve goals.
• Ensure compliance with policies, procedures, and company initiatives within the kitchen staff.

Conhecimentos

Health & safety regulations

Staffing optimization

Menu preparation & presentation

Customer service excellence

Team leadership

Organizational skills

Working under pressure

Active listening

Formação académica

Bachelor's Degree or equivalent experience

Descrição da oferta de emprego

Job Type

Full-time

Description

The purpose of the Restaurant Executive Sous Chef is to assist the Restaurant Executive Chef in providing
direction and leadership for the Assistant Chef and the Restaurant Kitchen team consistent with the Northfield Park Racino. They share responsibility for: leading the team to achieve the operational and financial goals of the venue; maintaining recipe, inventory and supply management for the kitchen; monitoring the performance, scheduling and training of the staff; executing initiatives as implemented by property F&B leadership; maintaining the facilities in accordance with NFP service standards; and ensuring high customer satisfaction and an exceptional guest experience. All duties are performed in accordance with company policies and procedures.

Principal Duties & Responsibilities

• Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and execution and development of menu strategies to produce short-term profitability.
• Execute on the restaurant’s business plan and assist Executive Chef with developing and executing tactics to achieve goals and targets.
• Responsible for execution of policies, operating procedures, training programs, directives, menus, rules and regulations for the restaurant staff. Owns restaurant’s execution of F&B and/or company-wide initiatives and programs.
• Maintain the highest standards of health, sanitation and cleanliness within all areas of kitchen.
• Responsible for completion of all company compliance training by the restaurant staff.
• Assist Executive Chef with managing Human Resources responsibilities for Restaurant to include: creating a work environment that promotes teamwork, performance feedback (coaching and counseling), recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning process that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
• Interacts with guests to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action. Work alongside the service team to ensure a seamless service experience between kitchen and dining room.
• Maintains excellent knowledge of venue’s food & beverage products, menu items and equipment used to perform duties.

Requirements

Required for All Jobs Performs other job-related duties as requested

Proof of eligibility to work in the United States

Education

• Bachelor's Degree or equivalent experience Required

Work Experience

• 2+ Years of Prior Relevant Experience Preferred

Additional Requirements

• Previous experience managing employees under a collective bargaining agreement Preferred
• Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant Preferred

KSAs

• Complete knowledge of health and safety regulations. Knowledge of all products, menu items and equipment used to perform these duties.
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs. Strong overall knowledge of menu preparation and presentation.
• Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts. Excellent customer service skills.
• Able to lead and mentor a team.
• Excellent organizational skills, be able to function under time constraints and deadlines with attention to detail.
• Work in a fast-paced, busy, and somewhat stressful environment; maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
• Effective listening abilities and be able to make strong judgment calls

Salary Description

$52,000-$54,000/yr