Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Employee wellness programs
Job Description
Seminole Gaming, a subsidiary of the Seminole Tribe of Florida, is well-regarded for its dedication to delivering exceptional gaming and hospitality experiences. As a prominent player in the casino and resort industry, Seminole Gaming is focused on fostering a workplace which prioritizes the health, well-being, and professional growth of its team members. The company offers a comprehensive benefits package aimed at supporting employees and their families, helping them stay healthy, plan for the future, and maintain a healthy work-life balance. The benefits may vary based on employment status, highlighting the company’s commitment to equitable and flexible employee support. You can view a full list of team member benefits by visiting their careers site at www.gotoworkhappy.com/benefits.
The Executive Sous Chef plays a critical leadership role in Seminole Gaming’s culinary operations. Reporting to the Executive Chef, this position assists in managing the overall kitchen operations to ensure successful financial performance, maximum guest satisfaction, and high team member morale. The Executive Sous Chef exhibits culinary talents not only by leading the culinary team and overseeing food-related functions but also by personally performing important cooking tasks. This role ensures the production of consistent, high-quality cuisine by collaborating closely with Chefs de Cuisine and Sous Chefs.
Key responsibilities include planning, organizing, and directing the kitchen team, actively engaging with guests to gather feedback, and addressing any issues promptly to uphold excellent service standards. The Executive Sous Chef has a strong focus on cost control, ensuring recipes and product yields are regularly reviewed and accurately costed. They oversee portion control and waste minimization, maintain satisfactory food stock levels, and ensure all culinary operations manuals are current. This role demands creative menu planning and precise food preparation to accommodate multiple outlets and banquets while aligning with industry trends and market needs. Moreover, the Executive Sous Chef is responsible for the safety, cleanliness, and maintenance of all kitchen equipment and ensures that operational budgets and schedules are strictly adhered to.
This position places a high emphasis on team leadership, requiring the Executive Sous Chef to mentor, coach, and provide constructive feedback to culinary team members. Recruitment and team development are also important facets of the role, which supports a decentralized management style that empowers culinary staff to contribute optimally. The candidate must promote a positive and motivated work environment, frequently monitor food quality standards, and foster effective collaboration between back-of-house culinary and front-of-house teams to enhance overall guest experiences.
Working environments can be fast-paced and involve exposure to noise and, at times, to factors associated with the casino floor, such as second-hand smoke. Candidates should be comfortable with the physical demands of the position, including standing for prolonged periods and lifting up to 50 pounds. The company prioritizes Native American applicants, particularly members of the Seminole Tribe, aligning with its Native American Preference Policy. Candidates must also complete a thorough background check including credit, criminal, and drug screenings before beginning employment. This comprehensive role offers a unique opportunity for culinary professionals to impact a leading hospitality and gaming enterprise while growing their careers in a supportive, dynamic setting.
The Executive Sous Chef plays a critical leadership role in Seminole Gaming’s culinary operations. Reporting to the Executive Chef, this position assists in managing the overall kitchen operations to ensure successful financial performance, maximum guest satisfaction, and high team member morale. The Executive Sous Chef exhibits culinary talents not only by leading the culinary team and overseeing food-related functions but also by personally performing important cooking tasks. This role ensures the production of consistent, high-quality cuisine by collaborating closely with Chefs de Cuisine and Sous Chefs.
Key responsibilities include planning, organizing, and directing the kitchen team, actively engaging with guests to gather feedback, and addressing any issues promptly to uphold excellent service standards. The Executive Sous Chef has a strong focus on cost control, ensuring recipes and product yields are regularly reviewed and accurately costed. They oversee portion control and waste minimization, maintain satisfactory food stock levels, and ensure all culinary operations manuals are current. This role demands creative menu planning and precise food preparation to accommodate multiple outlets and banquets while aligning with industry trends and market needs. Moreover, the Executive Sous Chef is responsible for the safety, cleanliness, and maintenance of all kitchen equipment and ensures that operational budgets and schedules are strictly adhered to.
This position places a high emphasis on team leadership, requiring the Executive Sous Chef to mentor, coach, and provide constructive feedback to culinary team members. Recruitment and team development are also important facets of the role, which supports a decentralized management style that empowers culinary staff to contribute optimally. The candidate must promote a positive and motivated work environment, frequently monitor food quality standards, and foster effective collaboration between back-of-house culinary and front-of-house teams to enhance overall guest experiences.
Working environments can be fast-paced and involve exposure to noise and, at times, to factors associated with the casino floor, such as second-hand smoke. Candidates should be comfortable with the physical demands of the position, including standing for prolonged periods and lifting up to 50 pounds. The company prioritizes Native American applicants, particularly members of the Seminole Tribe, aligning with its Native American Preference Policy. Candidates must also complete a thorough background check including credit, criminal, and drug screenings before beginning employment. This comprehensive role offers a unique opportunity for culinary professionals to impact a leading hospitality and gaming enterprise while growing their careers in a supportive, dynamic setting.
Job Requirements
- High school diploma, GED, or equivalent
- Two year Culinary Arts Degree preferred or practical experience equivalent
- Four to five years of culinary management experience or equivalent
- Experience in a high-volume restaurant, hotel, casino, or resort
- Strong knowledge of cooking methods and kitchen operations
- Ability to analyze food and beverage data
- Strong administrative and computer skills
- Excellent communication and leadership abilities
- Physical ability to stand for long periods and lift up to 50 pounds
- Willingness to work in fast-paced, noisy environments including casino floors
- Completion of background checks including credit, criminal, and drug screening
- Adherence to Native American Preference Policy where applicable
Job Qualifications
- High school diploma, GED, or equivalent
- Two year Culinary Arts Degree preferred or practical experience equivalent
- Four to five years of culinary management experience or equivalent combination of culinary education and management experience
- Experience in high-volume, free-standing restaurant, large hotel, casino, or resort
- Thorough understanding of various cooking methods including production and execution
- Ability to analyze food and beverage data
- Experience working in high-volume environments
- Proven ability to reduce food costs
- Strong administrative skills and computer proficiency
- Ability to demonstrate and deliver high levels of guest service
- Strong verbal and written communication skills
- Ability to lead and develop a cohesive culinary team
- Ability to interface effectively with front-of-house staff to enhance guest experience
Job Duties
- Interact with guests to obtain feedback on product quality and service levels
- Respond to and handle guest problems and concerns
- Make recommendations to the Executive Chef regarding succession planning
- Monitor all financial budgets and goals
- Ensure guests receive an exceptional dining experience representing true value for money
- Confirm that all recipes and product yields are accurately costed and reviewed regularly
- Ensure all food items are prepared per standard recipes while maintaining portion control and minimizing waste
- Maintain adequate food stock levels based on forecasted business volumes
- Ensure team member meals and dining services meet high standards
- Oversee safe use, cleaning, and maintenance of food preparation equipment
- Prepare and update culinary operations manuals
- Adhere strictly to the department's operational budgets
- Plan and conduct results-oriented meetings
- Engage in creative menu planning and accurate food preparation for all outlets including banquets
- Ensure banquet set-ups meet property standards ahead of guest arrivals
- Stay informed about new market items and food trends
- Develop menus that meet the specific market needs and desires
- Initiate and follow up on maintenance reports and work orders
- Manage culinary team fairly and take personal interest in team members
- Foster a positive and motivated attitude among team members
- Monitor outlet operations frequently to ensure effective management
- Verify that only the highest quality products are used in food preparation
- Ensure proper food product standards and storage
- Administer weekly work schedules and paid time off planners
- Motivate the culinary department and provide constructive performance feedback
- Delegate responsibilities appropriately
- Coach team members in accordance with company policy
- Recruit and select suitable culinary team members
- Identify team strengths and weaknesses and provide timely feedback
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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