Main Kitchen, Culinary Sous Chef

Buffalo, NY, USA|

Job Overview

Compensation

Salary

Range $47,900.00 - $64,700.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Meal Allowances

Job Description

Seneca Gaming Corporation is a well-established company known for its commitment to providing exceptional gaming and hospitality experiences. As a leader in the gaming industry, Seneca Gaming Corporation places a strong emphasis on quality, customer service, and operational excellence. The corporation offers a variety of amenities and entertainment options across its properties, making it a premier destination for guests seeking high-caliber gaming and dining experiences. With a strong foundation of tradition combined with innovative practices, Seneca Gaming Corporation continues to grow and diversify its offerings, including its renowned culinary services.

The role of Culinary Sous Chef at Seneca Gaming Corporation is a critical position within the culinary team and is considered the third in command in the kitchen hierarchy. This position primarily focuses on overseeing food production to ensure that all output consistently meets the high standards set by the Executive Chef. The Culinary Sous Chef plays a key role in supervising kitchen staff to ensure adherence to quality standards, portion control, and compliance with company policies including sanitation and safety regulations.

This is a full-time employment opportunity offering a starting salary of approximately $49,069.41, with compensation negotiable based on experience and educational background. The Culinary Sous Chef will work within a fast-paced, high-volume kitchen environment located on the casino floor, where noise levels and temperature conditions may be challenging. The role requires an individual who is not only skilled in culinary techniques but also excels in leadership, communication, and customer service.

Responsibilities include ensuring punctuality and proper attire of staff, fostering a positive and hospitable environment for guests and employees, monitoring kitchen preparation and production schedules, and maintaining a safe and sanitary work environment. The Culinary Sous Chef also plays a crucial role in staff training and development by hiring, mentoring, and coaching kitchen employees. The position demands expertise in managing food and labor costs, inventory control, ordering processes, and collaborating on menu creation and recipe development.

An important part of the role is to promote efficient teamwork and high morale within the culinary department, ensuring that all team members understand and follow safety practices and company policies. The Culinary Sous Chef must also be adept at handling guest feedback, resolving issues diplomatically, and ensuring outstanding customer service at all times.

Overall, this role is ideal for a culinary professional seeking to advance their career in a structured yet dynamic environment where leadership and culinary excellence intersect. It offers the opportunity to work with a respected company that values innovation, training, and employee development while delivering excellence to its guests.

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
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 or conflicts in a diplomatic and tactful manner

Job Qualifications

Must be 18 years of age or older upon employment
Degree from a postsecondary culinary arts training program preferred or substitute with 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
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 or 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 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., and 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
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
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