Executive Sous Chef
Island Resort & Casino · Harris, Michigan, United States ·
- Category
- Hospitality
- Focus on the preparation of signature items and customized dining experiences.
- Ensure the quality and consistency of daily products.
- Conduct pre-shift meetings with food preparation and food servers to review daily features and related information.
- Assist Executive Chef with placing food orders with distributors and maintaining inventory.
- Provide staff training and monitor food production, sanitation and safety.
- Consult and participate in scheduled meetings including tastings and make appropriate recommendations and accommodations.
- Assist Executive Chef with maintaining a positive relationship with vendors and acceptable inventory levels.
- Assist Executive Chef with training employees; planning, assigning, and directing work; appraising performance by delivering written and oral employee evaluations; rewarding and disciplining employees including attendance and tardy policy; addressing complaints and resolving grievances.
- Notify Executive Chef of discrepancies in inventory.
- Stock and maintain order and cleanliness of all coolers, freezers and dry storage.
- Proper use and maintenance of all stoves, grills, shams, mixers, food slicer, sharp knives, and dishwasher.
- Cross train for other food service areas as needed or assigned.
- Attend all scheduled meetings and training sessions to continue professional growth; travel as required for training/seminars.
- Assist with off premises catering functions when needed.
- Follow guidance of Food & Beverage Director, Food & Beverage Manager(s) and Executive Chef(s).