Position: SOUS CHEF – KITCHEN ADMIN
About: Under the direction of the Executive Chef, plans and supervises daily operations of a restaurant kitchen in an effort to provide a positive guest experience. Responsibilities may include conducting operations in accordance with all Gaming Commission Regulations and Seminole Tribe of Florida departmental policies, scheduling employees, consulting employees on daily responsibilities, controlling production levels to minimize waste, implementing established standards and procedures including sanitation and presentation, ensuring food preparation adherence to standards, maintaining a clean and safe work environment, promoting positive guest relations, and handling guest complaints.
Requirements: Requires formal training and accreditation from an accredited culinary institute with 2 to 4 years of food production experience or equivalent combination of education and experience; must be able to perform each essential duty satisfactorily showcasing knowledge, skill, and service level to create a guest-oriented atmosphere; commitment to exceed position responsibilities for achieving organizational goals; ability to project an image of excitement, enthusiasm, and professionalism while maintaining a positive appearance.
Benefits: employee discount on food and beverages, 401(k) retirement plan, flexible work schedule conducive to work-life balance, comprehensive health insurance
