Culinary Executive Sous Chef

Buffalo, NY, USA|

Job Overview

Compensation

Salary

Range $63,000.00 - $80,400.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

performance bonuses

Job Description

Seneca Gaming Corporation is a renowned leader in the hospitality and gaming industry, recognized for delivering exceptional experiences across its diverse portfolio of properties. The company prides itself on its commitment to excellence, innovation, and superior guest service, which has earned it multiple accolades and a strong reputation within the luxury hospitality sector. Operating in a highly competitive market, Seneca Gaming Corporation upholds the highest standards, ensuring quality, safety, and outstanding service in all aspects of its operations. The corporation features multi-outlet, four diamond establishments that combine upscale dining experiences with entertainment and gaming amenities, creating a distinctive environment that appeals to a broad clientele. With a focus on strategic growth and innovation, Seneca Gaming Corporation actively invests in its team members, offering career development opportunities and maintaining a workplace culture characterized by professionalism, collaboration, and respect.

The role of Culinary Executive Sous Chef at Seneca Gaming Corporation is a pivotal leadership position within the multi-outlet, four diamond environment, demanding a blend of creativity, operational expertise, and strategic vision. This full-time position offers a starting salary of $73,604.12, with compensation negotiable based on experience and education, reflecting the high level of responsibility and skill required. The Culinary Executive Sous Chef acts as the right hand to the Director of Food & Beverage, assuming leadership in their absence and driving the culinary operations with a focus on excellence and consistency. The incumbent leads multiple restaurants and kitchen teams, ensuring all standards—from menu design to food preparation—meet the corporation's prestigious quality benchmarks. This role requires exceptional financial acumen to manage departmental costs, food and labor budgets, and optimize kitchen efficiencies while maintaining a safe, sanitary, and guest-focused environment. The Executive Sous Chef is responsible not only for the culinary product but also for the development and morale of the culinary personnel, overseeing hiring, training, coaching, and performance management. The ideal candidate will exhibit deep knowledge of culinary arts, including fine seafood, beef, proteins, and poultry, while staying attuned to market trends and innovations that can elevate the dining experience and distinguish Seneca’s offerings from competitors. This position demands strong leadership and communication skills to foster an engaged and motivated team, ensure exceptional customer service, and collaborate effectively with other departments such as Catering, Special Events, and Food & Beverage management. Through a hands-on approach, the Executive Sous Chef will maintain visibility on the floor, uphold hygiene and appearance standards, and lead by example in delivering premier culinary service. The role also involves strategic menu planning, cost control, quality assurance, compliance with health and safety standards including ServSafe certification, and execution of special event menus tailored to seasonality and business needs. This challenging and rewarding role is ideal for a passionate culinary professional eager to contribute to a distinguished organization and enhance its culinary brand identity through innovation, excellence, and operational mastery.

Job Requirements

Must be 18 years of age or older upon employment
Associate's Degree in culinary arts or a certificate from a recognized training program from a national association required
Five years executive level restaurant chef experience successfully leading a 4 or 5 Diamond luxury property with a combination of fine dining, 24-hour high volume, buffet, banquet and/or quick service dining options
Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills
Computer literate in all Microsoft Office applications and automated restaurant systems
Must possess good communication skills including the ability to read, write and speak effectively to employees as well as customers
Understand and comply with policies and procedures, daily memos, chemical labels and other instructions
Must be able to stand, walk and move freely for extended periods of time
Work involves moderate exposure to high temperatures and/or loud noises
Moderate physical activity required along with handling of objects up to 50 pounds
Work environment involves some exposure to physical risk requiring following basic safety precautions

Job Qualifications

Must be 18 years of age or older upon employment
Associate's Degree in culinary arts or a certificate from a recognized training program from a national association required
Five years executive level restaurant chef experience successfully leading a 4 or 5 Diamond luxury property with a combination of fine dining, 24-hour high volume, buffet, banquet and/or quick service dining options
Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills
Computer literate in all Microsoft Office applications and automated restaurant systems
Good communication skills including the ability to read, write and speak effectively to employees and customers
Understand and comply with policies and procedures, daily memos, chemical labels and other instructions

Job Duties

Control and analyze all departmental costs in multiple outlets to ensure spending is within budget and participate in annual goals and objectives to further enhance revenue and reduce costs
Control food costs in multiple outlets by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures
Control labor costs and operating expenses in multiple outlets by monitoring kitchen efficiencies and productivity as well as equipment, inventory and supplies
Conduct regular cover count, check average, food and beverage cost and projection analysis to maximize profitability
Develop and execute unique products and differentiated services in multiple outlets that will set us apart from our competitors
Ensure and maintain the highest level of culinary visibility
informed, professional and present, interacting with our guests
Uphold the premier standards of hygiene, behavior and grooming for all personnel
Execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, presentation, etc.
Train kitchen personnel in food production principles and practices
Establish quality standards for all menu items and food production
Maintain an extensive knowledge of fine seafood, beef, protein and poultry and comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
Plan and price menus in multiple outlets and establish portion sizes and service standards
Work closely with the Director of Food and Beverage and the Director of Catering and Special Events in menu development and recipe creation
Create and revise menus as required for special events and VIP functions focusing on seasonality and local business
Coordinate with support departments for acquisition of needed goods and services
Participate in the selection and maintenance of new kitchen equipment
Maintain and enforce sanitation policies and ensure HACCP compliance
Develop and maintain food safety policies through a ServSafe program
Train kitchen personnel in safe operating procedures
Perform all aspects of human resources functions including hiring, performance appraisals and disciplinary actions
Provide direct and honest feedback to staff while maintaining morale
Develop and implement training plans
Maintain understanding of information security policies
Provide exceptional customer service and maintain professional work environment
Meet attendance guidelines and complete required training programs
Attend necessary meetings and adapt duties as required