Executive Sous Chef

Develops and assures compliance with standard recipes and production methods. Generates maximum financial performance for all outlets including responsibility for effect cost control management. Improves and maintains guest service that meets or exceeds company standards. Insures the production of consistently high-quality food for all outlets.

Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation. Plans and coordinates all hot and cold food production. Inspects all food and beverage products for quality, proper specs, and proper amounts. Trains, develops, and directs kitchen staff using approved management practices.

Oversees multiple outlets simultaneously, while prioritizing and delegating according to business demands. Acts as a role model and presents oneself as a credit to Harrah’s and encourages others to do the same. Adheres to all department/company policies and procedures. Interviews, select and trains employees Conducts Performance Reviews, makes recommendations for wage increases and promotions.

Handling employees' complaints or grievances Recommends disciplinary action or disciplines employees Monitors legal compliance with federal, state, and gaming laws Works a flexible schedule including weekends, evenings and holidays. Works a reasonable amount of overtime when required. Must be able to speak, read, write and understand English fluently.

Requires bending, reaching, grasping, lifting, carrying, repetitive motions, visual acuity, hearing, and good verbal skills. Visual range must include near and far distances. Auditory range must include immediate environment. Must be able to move about property and kitchen areas easily. Dexterity to use knives and other hand-held instruments as well as food preparation equipment required.

Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operations. Ability to lead. Must be able to work in extreme hot and cold temperatures. Must be able to handle high stress in the work environment and turn stress into high energy. College degree in Hotel, Restaurant Management and/or Culinary Arts required.

Minimum 5 years culinary management (Sous Chef and above). Previous casino-related experience preferred. Knowledge of food and beverage management experience in food service operations. Must be able to speak, read, write, and understand the primary language(s) used in the workplace.