Executive Sous Chef - WinStar Casino

LEGENDS

Founded in 2008, Legends’ operating divisions worldwide include – Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Lwgends IQ, Attractions, Growth Enterprises – offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay.

 

GLOBAL HOSPITALITY

We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn.

 

WINSTAR WORLD CASINO

WinStar World Casino is the country’s largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK.  Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino’s seasonal pool program. 

 

THE ROLE

Under the direction of the Executive Chef, this individual will be responsible for coordinating all day-to-day operations and accountable for the overall success of the Culinary Operation and its profitability.

Furthermore, the Executive Sous Chef must exhibit culinary talents by personally performing task while mentoring / coaching staff and manage all food related functions.

 

ESSENTIAL FUNCTIONS

• People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned.
• Possess high level of multiple outlet management knowledge and experience
• Partners with the Executive Chef on the enforcement of all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures
• Attend pre-shift meetings with Kitchen Staff, and review all information pertinent to daily operation
• Supervision of culinary staff through planning and scheduling of work assignments and performance development. Provides input on the corrective counseling process, training and development, appraisals, payroll accountability
• Performs daily uniform checks with staff and help Chefs to maintain standards in the kitchen.
• Ensures assigned staff are preparing food items by complying with portion size, quality standards, departmental rules, policies, and procedures.
• Work directly with the Sous Chef, CDC, and Executive Chef to ensure all station specific tasks are completed in a productive and cost-effective manner.
• Plan and implement innovative menus for food outlet kitchens, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials
• Oversees the sanitation standards to assure compliance with local health department standards and company standards
• Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
• Conduct training of staff as assigned

 

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.
• Minimum five (5) years’ experience in a high-volume full-service food operation.
• Proven track record in improving kitchen efficiencies, quality and relative costs.
• Extensive knowledge of food and beverage menu, specials and services offered.
• Experienced in leading a staff of 10 or more associates, including managers
• Must have excellent leadership, financial analysis, team building and communication skills/customer service.