Executive Sous Chef Jobs in Louisiana

Job Title: Executive Sous Chef - 24134 Company: Location: Lake Charles, LA Description: Casino Careers Online has a client seeking a candidate for a Executive Sous Chef position. The position description is as follows: The position is responsible and accountable for the overall food production, food quality, cost control, administrative duties including payroll, schedules, team member performance reviews, menu planning, and inventories, as well as presentation of the buffet, restaurant, room service and banquet menus. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES The following statements are intended as general examples of the duties of this position and are not all-inclusive. Other reasonable duties may be assigned. 1. Ensure at all times operating principles are being adhered to: a. Clean ? Keep all areas clean and pristine. b. Safe ? Follow all safety policies and procedures. c. Friendly - Use customer courtesy skills of See.Say.Smile to provide superior guest service. d. Fun ? Have fun! Be interactive with all internal and external guests while maintaining professional standards. 2. Support and assist the Executive Chef in the oversight of all culinary operations. Responsibilities include but not limited to hiring, training, scheduling, and directing all culinary staff, visually inspecting all food products to be served to ensure they meet the quality standards set forth by management. 3. Ensure the safety and security of employees and customers. Implement programs and processes to control and reduce loss time injuries. 4. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. 5. Interview, hire and develop staff, including evaluating. 6. Preparation of mass food production, ice carvings, garnishes and overall presentation of product for guest satisfaction. 7. Manage department?s financial inventory, payroll, and controllable costs. 8. Ensure proper receiving and storage of food products so as to comply with health department regulations. 9. Meet with kitchen and steward staff and managers as necessary. 10.Meet with departmental directors and managers as necessary to assure the success of the Catering and Events Center, food and beverage operations, and the company overall. 11. Achieve departmental and individual performance goals and duties in a timely manner. Requirements: ESSENTIAL QUALIFICATIONS, EXPERIENCE, EDUCATION, AND TRAINING Five to seven years experience as a food production manager, sous chef, pastry chef, or specialty chef with a four year degree in a related field or equivalent work experience. Ability to obtain any applicable health certifications. Ability to obtain and hold an Alcohol Beverage Control card. Must hold or be able to obtain and hold a Responsible Vendor?s card. Please paste your resume in the body of your email. Please no attachments! Email your questions with the job title and ID# to: Questions

Job Title: Executive Sous Chef Company: Isle of Capri Casino Location: Westlake, LA Description: POSITION SUMMARY The position is responsible and accountable for the overall food production, food quality, cost control, administrative duties including payroll, schedules, team member performance reviews, menu planning, and inventories, as well as presentation of the buffet, restaurant, room service and banquet menus. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES The following statements are intended as general examples of the duties of this position and are not all-inclusive. Other reasonable duties may be assigned. 1. Ensure at all times operating principles are being adhered to: a. Clean - Keep all areas clean and pristine. b. Safe - Follow all safety policies and procedures. c. Friendly - Use customer courtesy skills of See.Say.Smile to provide superior guest service. d. Fun - Have fun! Be interactive with all internal and external guests while maintaining professional standards. 2. Support and assist the Executive Chef in the oversight of all culinary operations. Responsibilities include but not limited to hiring, training, scheduling, and directing all culinary staff, visually inspecting all food products to be served to ensure they meet the quality standards set forth by management. 3. Ensure the safety and security of employees and customers. Implement programs and processes to control and reduce loss time injuries. 4. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. 5. Interview, hire and develop staff, including evaluating. 6. Preparation of mass food production, ice carvings, garnishes and overall presentation of product for guest satisfaction. 7. Manage department's financial inventory, payroll, and controllable costs. 8. Ensure proper receiving and storage of food products so as to comply with health department regulations. 9. Meet with kitchen and steward staff and managers as necessary. 10. Meet with departmental directors and managers as necessary to assure the success of the Catering and Events Center, food and beverage operations, and the company overall. 11. Achieve departmental and individual performance goals and duties in a timely manner.