Executive Sous Chef

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

• Ensures kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Prepare and produce a variety of high-quality dishes, while following approved recipes and specifications in an accurate and timely manner.
• Cook different menu items in alignment with the kitchen team to deliver dishes simultaneously.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meet company standards.
• Ensure all the products and prepared items are properly labeled, dated, initialized, covered, and rotated following FIFO (first in, first out).
• Maintain department cleanliness and organization. Adhere to safe work and equipment practices. Follow all food safety, health safety, and sanitation standards. Follow all company policies, procedures, and guidelines.
• Assists with inventory management and conducting end of month inventory reports.
• Operate ethically to protect the assets and image of the company.
• Uses effective communication and interpersonal skills conducive to a productive teamwork environment. Acts as a back up to kitchen staff to perform the duties of all kitchen positions.

QUALIFICATION REQUIREMENTS:

Demonstrated cooking experience, preferably within a hospitality, restaurant, or gaming environment. Demonstrated experience working independently with minimal supervision. Ability to work in an ever-changing environment. Has a strong work ethic and customer-focused approach.

EDUCATION AND/OR EXPERIENCE:

5 years or more years of recent and related cooking experience, preferably within a hospitality, restaurant, or gaming environment. Prefer certification of culinary training or apprenticeship. Must demonstrate supervisory responsibilities.

CERTIFICATES, LICENSES, REGISTRATIONS:

Food Handler’s License, or equivalent. Successful completion of Bloodborne Pathogens and hazardous material training.

OTHER SKILLS/ABILITIES:

Strong knowledge of kitchen opening and closing procedures. Must be passionate, entrepreneurial, and dedicated to success. Ability to work a flexible schedule including days, nights, weekends, and holidays. Has a professional and polished approach to leadership in a busy atmosphere. Has the ability to think quickly and multi-task in a fast-paced environment. Effective communication and interpersonal skills conducive to a productive teamwork environment. Possess leadership, team building and implementation skills. High standards for cleanliness of workspace and service areas

BENEFITS AND COMPENSATION:

$75,000 + Salary- based on experience

Full House Resorts offers all full-time employees and eligible family members a comprehensive and valuable benefits program that includes medical, dental, vision, life, disability, FSA, and a 401k retirement plan, which includes a matching contribution after one (1) year of service; a generous paid time off program; paid transportation from Colorado Springs and Woodland Park; free local gym membership; tuition reimbursement; fabulous resort perks; and more.