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  • Published Date

    September 15, 2018
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EXECUTIVE SOUS CHEF The EXECUTIVE SOUS CHEF has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring compliance with all safety and regulatory standards. DUTIES Will assist the Executive Chef in monitoring administrative duties of the buffet. Involved in interviewing, hiring, evaluating, discipline, and monitoring staffing levels according to business needs Helps analyze labor costs and ensures operating costs are minimized. Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls. Ensures standard recipes are adhered to for consistency and quality Advise the Executive Chef on all matters relating to the kitchen and line areas and ensure a high standard of safety and hygiene throughout the kitchen. Ensure guest satisfaction with the smooth and effective running of the day-to-day operations. Evaluates products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. Responsible for monitoring equipment and following scheduled maintenance. Supports and communicates company initiatives. REQUIREMENTS Minimum two years at an Executive Sous Chef or Sous Chef management level. Must have excellent customer service and communication skills. Ability to lead a team and mentor for future growth opportunities. Must be able to obtain/maintain any necessary licenses and/ or certifications. Competitive pay and benefits offered DELTA www.boydcareers.com DOWNS INTERESTED PARTIES MAY APPLY AT BOYD GAMING IS AN EQUAL OPPORTUNITY EMPLOYER RACETRACK CASINOHOTEL