Fine Dining Sous Chef

About the Role

The Fine Dining Sous Chef is generally in charge of food production. The Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. All duties are to be performed within the guidelines of the Seneca Gaming Corporation’s policies and procedures, Internal Control Standards and objectives. . ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: 1. Report to work on time, well-groomed in full uniform with badge on the upper left side of the uniform. 2. Provide prompt, friendly, and courteous service of food and beverage to all our guests. 3. Be hospitable, friendly, and polite with all guests, co-workers, and management using positive body language. 4. Establish production levels based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. 5. Supervise kitchen preparation for service of all stations; supervise the production of all food items. Ensure all food is prepared in a safe manner dictated by company standards and policies. 6. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees. 7. Have a strong understanding of the philosophy and goals associated with the Fine Dining Restaurants and be supportive of them at all times. 8. Responsible for training kitchen staff in establishing quality food standards for all menu items, to include food production, principles, and practices, department rules, policies, and procedures. 9. Provide ongoing training and evaluation of staff and promote staff morale through incentives. 10. Ability to plan and price menus, establish portion sizes and standards of service for all menu items. 11. Maintain organized and clean work areas, utensils, and equipment. 12. Ensure proper staffing levels and work schedules in order to provide a high level of service with minimum labor hours. Schedule kitchen staff in conju