Employee Cafeteria, Culinary Sous Chef

Buffalo, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $49,069.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Training and development programs

Employee Discounts

Retirement Plan

performance bonuses

Job Description

Seneca Gaming Corporation is a prominent gaming and hospitality company known for delivering exceptional experiences to its guests through its various gaming and entertainment facilities. With a commitment to maintaining high standards of quality, safety, and customer service, Seneca Gaming has established itself as a leader in the industry. The corporation emphasizes integrity, excellence, and community involvement across its operations, catering to diverse guest needs while upholding stringent regulatory requirements.

The Culinary Sous Chef role at Seneca Gaming Corporation is a crucial leadership position within its kitchen operations. This role serves as the third in command in the kitchen hierarchy and holds primary responsibility for overseeing food production. The Sous Chef ensures that all kitchen staff adhere to the quality standards set by the Executive Chef, guaranteeing excellence in food preparation and presentation. This position requires meticulous attention to detail, strong supervisory skills, and the ability to maintain a safe and sanitary kitchen environment in compliance with company policies, internal controls, and sanitation regulations.

The Sous Chef's responsibilities are comprehensive and critical to the smooth operation of the culinary department. This role involves managing production levels based on business forecasts, supervising kitchen staff across all stations, enforcing portion control and quality standards, and ensuring adherence to recipe guidelines. In addition to direct kitchen oversight, the Sous Chef contributes to the hiring, training, and mentoring of team members, fostering a positive and productive work environment. They also play a significant role in managing food and labor costs by preparing schedules, overseeing inventory, and handling ordering and receiving processes.

Collaboration with the Executive Chef and culinary management is another key aspect of the role, particularly in menu design and recipe development that align with customer expectations and business goals. The Sous Chef is committed to providing exceptional customer service, maintaining professionalism, and ensuring that all food items served meet the highest quality and safety standards. Adherence to information security and company policies is also integral, reinforcing the sensitive nature of the role within the gaming environment.

The position commands a starting salary of $49,069.00, with compensation negotiable based on experience and education. Given the dynamic nature of the casino environment, the role demands physical stamina and the ability to work under pressure in a fast-paced setting where noise and temperature levels can be challenging. The company supports ongoing professional development by requiring completion of training programs within the first nine months of employment. Overall, the Culinary Sous Chef role offers a rewarding opportunity for culinary professionals seeking to advance their careers in a prestigious gaming and hospitality corporation with a commitment to quality, safety, and guest satisfaction.

Job Requirements

Must be 18 years of age or older upon employment
Degree from a postsecondary culinary arts training program preferred or may substitute a minimum of four (4) years of culinary work experience
A minimum of four (4) years in a large production kitchen or high-volume food and beverage operation
Must possess excellent communication skills
Ability to obtain ServSafe, Food Safety Handler Certificate
Physical ability to stand, walk and move through all areas of the casino
Ability to work under pressure in a fast-paced casino environment
Knowledge of food safety and sanitation
Must be able to work in an environment where smoking is permitted

Job Qualifications

Must be 18 years of age or older upon employment
Degree from a postsecondary culinary arts training program preferred or may substitute a minimum of four (4) years of culinary work experience
A minimum of four (4) years in a large production kitchen or high-volume food and beverage operation
Excellent interpersonal, customer service, communication, coaching, team building and problem-solving skills required
Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
Computer literate in all Microsoft Office applications and automated restaurant systems
Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
Ability to obtain ServSafe, Food Safety Handler Certificate
Must possess excellent communication skills, including the ability to read, write and speak effectively to employees as well as customers
Must have the ability to deal effectively and interact well with the customers and employees
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner

Job Duties

Report to work well-groomed in full uniform and on time with badge on upper left side of uniform
Provide prompt, friendly, and courteous service of food and beverage to all our guests
Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language
Establish production levels based on house counts or business forecast, previous experiences, date, etc
Post the menu forecast for all kitchen employees to view
Supervise kitchen preparation for service of all stations
Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees
Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation
Assist in hiring, training, and mentoring team members, while creating a cohesive work environment
Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes
Collaborate with the Executive Chef and culinary Management team in menu design and recipe development
Maintain a safe, sanitary, and organized kitchen that complies with Company Sanitation regulations as well as company policies
Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery
Orient and train kitchen personnel in property and department rules, policies and procedures
Train kitchen personnel in food production principles and practices
Maintain quality standards for all menu items and for food production practices
Supervise the production of all food items
Relay all guest complaints and or compliments to manager or supervisor on duty
Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy
Understand and comply with all information security policies and procedures at all times
Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times
Maintain a professional work environment with supervisors, managers and staff
Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies
Must complete all required SGC Training programs within nine (9) months from commencement of employment
Attend all necessary meetings
Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed
Hours are determined by a 24-hour schedule