About the Role
The Executive Sous Chef reports to the Executive Chef and is responsible for the execution of all menus for assigned area of operation.
Position Responsibilities
Essential Functions
Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment
Must be able to stand for an entire shift and be able to move throughout the Casino/Hotel areas
Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours
Must be able to lift/push/pull up to 75 lbs
7+ years of food & beverage or culinary management
High volume Resort experience is a plus
Opening experience in the hospitality industry is preferred
Previous experience with creative menu design
Excellent leadership, organizational, communication, and decision-making, skills
Knowledge of food and beverage cost control
Must be able to read, write and understand English
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