Executive Sous Chef (65784)

Position Summary - The Executive Sous Chef serves as a member of casino executive culinary operations team, working directly under the Executive Chef to support and execute the overall culinary vision of the property. This role is responsible for overseeing day-to-day back-of-house operations, ensuring consistency, quality, and efficiency across all outlets. Qualifications: Advanced understanding of kitchen operations, including productions systems, menu engineering, and team leadership. Proven experience managing large culinary teams, overseeing multiple outlets, and maintaining profitability in a competitive food and beverage landscape. Flexibility in scheduling, including availability to work nights, weekends, holidays, and for special events as required by business needs. Proficiency in food costing, recipe development software, POS systems, and Microsoft Office Suite (Word, Excel, Outlook, and PowerPoint) Excellent communication, interpersonal, and conflict resolution skills. Ability to remain calm, focused, and solutions-oriented, even in high-pressure or guest-facing situations. Experience: Minimum 5+years of progressive food & beverage experience as a senior culinary leader in a high-volume resort, hotel or casino environment with Michelin or James Beard experience is preferred Education: Culinary Arts Degree, business, or related field experience is preferred Licenses and Certifications: Must be able to obtain a Catawba Gaming License. Knowledge, Skills, and Abilities: Directs and oversees all culinary staff, including Restaurant Chefs, Sous Chefs, Kitchen Managers, Kitchen Supervisors, Cook 3, 2, 1s and Stewarding supervision, and Kitchen Workers, ensuring the entire back-of-house team functions cohesively and efficiently. Provides daily coaching and ongoing mentorship to foster skill development, promote accountability, and ensure a respectful, inclusive, and growth-oriented workplace. Schedules staff and manage labor strategically to meet business demands while maintaining optimal productivity and controlling overtime costs. Leads by example on the floor, supporting hands-on execution during high-volume periods and demonstrating best-in-class kitchen behavior and discipline. Culinary Innovation & Menu Development Designs and curates diverse, seasonal menus that are aligned with guest demographics, evolving culinary trends, and the casino’s overall brand and concept. Regularly experiments with new recipes, plating techniques, and ingredient pairings to ensure the dining experience remains exciting and relevant. Customizes menus for special events, banquets, holidays, and promotions, collaborating with the food & beverage and marketing teams to elevate guest experiences and drive traffic. Maintains up-to-date knowledge of dietary needs and restrictions, offering inclusive options for vegetarian, gluten-free, low-sodium, and allergen-sensitive guests. Financial Management & Inventory Controls Manages all kitchen-related financials, including forecasting, budgeting, and reporting on food and labor costs to meet or exceed property financial goals. Monitors food cost percentages closely, adjusting prep levels, portions, and menu pricing as needed to maintain profitability. Oversees inventory management and procurement, including ordering, receiving, vendor management, and waste reduction strategies. Implements effective portion control systems and recipe standardization to reduce waste, improve margins, and enhance consistency. Guest Experience Excellence & Cross-Functional Collaboration Partners with front of house leaders, banquet managers, and food & beverage director to align service goals, plan events, and troubleshoot operational issues. Supports the front of house team with culinary knowledge, enabling them to communicate effectively with guests and deliver on best-in-class operations. Works alongside marketing to develop culinary campaigns, participate in promotions, and support photography and social media initiatives. Takes ownership of food-related guest concerns, actively resolving complaints and using feedback to improve offerings and operations. Operational Oversight & Quality Control Oversee all phases of food production, from ingredient sourcing and prep to final plate execution, ensuring consistency in flavor, appearance, and timing. Implements strict plate presentation and taste standards, holding the team accountable for excellence in every dish served. Coordinates food prep and kitchen line operations to maximize output and maintain quality during high-volume service times. Regularly conduct line checks and walkthroughs, verifying food temperatures, appearance, cleanliness, and ingredient rotation protocols. Food Safety, Sanitation & Compliance Ensures compliance with federal, state, and local food safety regulations, including FDA, OSHA, and tribal health standards. Leads sanitation practices and food handling procedures, including regular deep cleaning schedules, temperature logging, and cross-contamination prevention measures. Conducts regular safety training and certifications, ensuring all team members are properly trained in allergen protocols, knife safety, equipment uses, and hygiene. Maintains all kitchen equipment is safe and working condition, coordinating with facilities and maintenance for prompt repairs or replacements Work Environment & Physical Demands - While performing the duties of this position, the employee is regularly required to reach with hands and arms; bend to open/use lower drawers or cabinetry; to talk, hear, and see. Prolonged periods of sitting at a desk and working on a computer. The employee is occasionally required to stand; walk; climb or balance; stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds .