Culinary Sous Chef, Employee Dining Room

The Sous Chef is the third in command in the kitchen and 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. Establish production levels based on house counts or business forecast, previous experiences, dates, etc. Post the menu forecast for all kitchen employees to view.2. Supervise kitchen preparation for service of all stations.3. Verify that all portion sizes, quality standards, department rules, policies and procedures are maintained by kitchen employees.4. Supervise the production of all food items.5. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Co...

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