Job Overview
Employment Type
Full-time
Compensation
Salary
Range $47,900.00 - $64,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
Seneca Gaming Corporation is a prominent gaming and entertainment company that operates several casino resorts, providing guests with high-quality services and an unparalleled experience in hospitality and gaming. Known for its commitment to excellence and innovation, Seneca Gaming Corporation values professionalism, customer satisfaction, and adherence to stringent operational standards. Its diverse portfolio includes fine dining establishments, gaming floors, and entertainment venues, all managed by dedicated teams who uphold the company’s reputation as a leader in the industry.
The Fine Dining Sous Chef position at Seneca Gaming Corporation is a key role within its culinary team, specifically in its upscale fine dining restaurants. This role is critical in ensuring the highest standards of food production and service are met. The Sous Chef assists the Executive Chef in managing kitchen operations and food preparation, maintaining quality and consistency, and training and supervising kitchen staff. The Sous Chef is responsible for executing all culinary activities within the guidelines set forth by Seneca Gaming Corporation’s policies, procedures, and Internal Control Standards. This position requires a candidate who is passionate about the culinary arts, able to work in a fast-paced, high-volume environment, and committed to delivering exceptional guest experiences in a professional setting.
The Sous Chef’s responsibilities include careful planning and execution of menu items, controlling food costs, ensuring food safety, and fostering a collaborative team environment. This entails managing staffing schedules, monitoring inventory and purchasing, and enforcing strict hygiene and safety standards. The ideal candidate should demonstrate leadership qualities that motivate kitchen staff, promote staff morale, and maintain a clean, organized workspace. They must also be adept at menu pricing and portion control to align with business forecasts and budgetary goals.
This role emphasizes hospitality and guest service, requiring the Sous Chef to embody courtesy, professionalism, and positive communication at all times with guests and colleagues alike. The Sous Chef plays a significant role in the operational success of the fine dining venues at Seneca Gaming Corporation, requiring a blend of culinary expertise, management skills, and a dedication to quality and innovation in the kitchen. The position offers competitive compensation that is negotiable and commensurate with experience and education, and demands a flexible schedule due to the 24-hour nature of the organization’s operations. As a valued member of the Seneca team, the Sous Chef is also expected to complete required training programs within nine months of employment and comply with all company policies and security guidelines to uphold a secure and professional work environment.
The Fine Dining Sous Chef position at Seneca Gaming Corporation is a key role within its culinary team, specifically in its upscale fine dining restaurants. This role is critical in ensuring the highest standards of food production and service are met. The Sous Chef assists the Executive Chef in managing kitchen operations and food preparation, maintaining quality and consistency, and training and supervising kitchen staff. The Sous Chef is responsible for executing all culinary activities within the guidelines set forth by Seneca Gaming Corporation’s policies, procedures, and Internal Control Standards. This position requires a candidate who is passionate about the culinary arts, able to work in a fast-paced, high-volume environment, and committed to delivering exceptional guest experiences in a professional setting.
The Sous Chef’s responsibilities include careful planning and execution of menu items, controlling food costs, ensuring food safety, and fostering a collaborative team environment. This entails managing staffing schedules, monitoring inventory and purchasing, and enforcing strict hygiene and safety standards. The ideal candidate should demonstrate leadership qualities that motivate kitchen staff, promote staff morale, and maintain a clean, organized workspace. They must also be adept at menu pricing and portion control to align with business forecasts and budgetary goals.
This role emphasizes hospitality and guest service, requiring the Sous Chef to embody courtesy, professionalism, and positive communication at all times with guests and colleagues alike. The Sous Chef plays a significant role in the operational success of the fine dining venues at Seneca Gaming Corporation, requiring a blend of culinary expertise, management skills, and a dedication to quality and innovation in the kitchen. The position offers competitive compensation that is negotiable and commensurate with experience and education, and demands a flexible schedule due to the 24-hour nature of the organization’s operations. As a valued member of the Seneca team, the Sous Chef is also expected to complete required training programs within nine months of employment and comply with all company policies and security guidelines to uphold a secure and professional work environment.
Job Requirements
- Must be 18 years of age or older upon employment
- Degree from a postsecondary culinary arts training program
- Minimum of three years in a high volume upscale restaurant kitchen
- Excellent interpersonal customer service communication coaching team building and problem solving skills required
- Extensive knowledge of fine seafood protein and poultry
- Computer literate in all Microsoft Office applications including Excel Word and email as well as automated restaurant systems
- Must possess excellent communication skills
- Ability to speak effectively to the public employees and 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
- 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
Job Qualifications
- Must be 18 years of age or older
- Degree from a postsecondary culinary arts training program
- Minimum of three years in a high volume upscale restaurant kitchen
- Excellent interpersonal customer service communication coaching team building and problem solving skills
- Extensive knowledge of fine seafood protein and poultry
- Computer literate in Microsoft Office including Excel Word and email as well as automated restaurant systems
- Excellent communication skills
- Ability to speak effectively to the public employees and customers
- Ability to deal effectively and interact well with customers and employees
- Ability to resolve problems conflicts in a diplomatic and tactful manner
- Ability to read write and speak effectively to employees and customers
- Understand and comply with policies procedures daily memos chemical labels and other instructions
Job Duties
- Report to work on time well-groomed in full uniform with badge on the upper left side of the uniform
- Provide prompt friendly and courteous service of food and beverage to all our guests
- Be hospitable friendly and polite with all guests coworkers and management using positive body language
- Establish production levels based on house counts or business forecast previous experiences date etc.
- Supervise kitchen preparation for service of all stations supervise the production of all food items
- Ensure all food is prepared in a safe manner dictated by company standards and policies
- Verify that all portion sizes quality standards department rules policies and procedures are maintained by kitchen employees
- Support the philosophy and goals associated with the Fine Dining Restaurants at all times
- Train kitchen staff in establishing quality food standards for all menu items including food production principles practices rules policies and procedures
- Provide ongoing training and evaluation of staff and promote staff morale through incentives
- Plan and price menus establish portion sizes and standards of service for all menu items
- Maintain organized and clean work areas utensils and equipment
- Ensure proper staffing levels and work schedules to provide a high level of service with minimum labor hours
- Control food costs by establishing purchasing specifications storeroom requisition systems product storage requirements standardization recipes and waste control procedures
- Train kitchen personnel in safe operating procedures of all equipment utensils and machinery
- Maintain a professional work environment with supervisors managers and staff
- Attend all necessary meetings and complete all required training programs within nine months of employment
- Adapt to changing duties responsibilities requirements and expectations as needed
- Work hours determined by a 24-hour schedule
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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