Executive Sous Chef

Under the direction of the Executive Chef &  Director of Culinary the incumbent directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Creates and updates menus to maximize profits and minimize loss. Tests and develops recipes. Monitors customer satisfaction. Requires an understanding of federal, state, and local food sanitation regulations. An Associate Degree or higher in Culinary Arts; or previous work experience from an equal or higher position with very similar job responsibilities and business volumes is required. Must have a minimum seven (5) years Culinary supervisory experience, four (4) years must be as a Restaurant Chef (or higher) in a 4 diamond property. Seven (7) years of prior restaurant food prep experience required.  Must have successful completion of Foxwoods departmentally mandated acumen and skills testing required. Must have media relations experience. Responsible for the staffing, supervision, training and development of all production personnel. Must possess oral and written communication skills required to communicate with both patrons and employees alike. Must also be capable of presenting relevant information to senior management. Must possess excellent math skills required to provide detailed analysis of food operation and manage both staffing and operational budgets. Must be capable of operation department-specific software and Microsoft Office applications. The employee frequently is required to stand and walk. Must be charming by being approachable, having confidence and showing respect. Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.