Belmont Park Restaurants Draft, Cannonball and Beach House are seeking an experienced, driven, punctual, and enthusiastic Sous Chef to add to our culinary team at Belmont Park! Bring your skills, talent, hard work and ideas to help grow our culinary program and come contribute to the growth and success of the ever evolving Belmont Park Entertainment company.

The Sous Chef is responsible for the day-to-day culinary operations in the kitchen area of Belmont Park LLC's restaurant Draft, Cannonball and Beach House Grill. The Sous Chef assists in the management and training of new personnel, scheduling staff work hours and ensures that food quality and service meet and exceed customer expectations while staying in-line with established financial goals.

What will you do:

• Leads kitchen team in the Chef de Cuisine absence and assists him/her with daily operations.
• Assume the role of liaison between all departments within the culinary division and all other Belmont Park LLC departments.
• Develop and implement creative menu items that adhere to the company standards
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring.
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Works with the Chef de Cuisine to maintain kitchen organization, staff ability, and training opportunities..
• Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
• Gives appropriate support or guidance to members of kitchen when need arises
• Attend pre-event, scheduled management and staff meetings.
• Conduct weekly leadership meetings to communicate Company information, menu changes, safety topics, review standards, etc.
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner.
• Ensure proper quality and quantities of inventory are maintained for all F&B products.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Assists in the planning and development of menus and recipes.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs.
• Perform other duties and responsibilities as assigned or required by management.

How you will impact our mission?

The Sous Chef focuses on creating a safe, fun, and inspiring experiences for ALL guests and team members by proudly committing to our core values:

• SPREAD JOY: We choose to wear a smile every day.
• COMMUNITY: We create an inclusive environment representative of the communities we serve.
• IGNITE GROWTH: We crave learning and knowledge (a growth-mindset is essential for ensuring our individual and collective success)
• BREATHE INTEGRITY: We are honest, upright, and committed to doing the right thing at all times.
• LIVE EXCELLENCE: We show up for work prepared to provide excellent service and quality work with an exceptional attitude.
• SERVE OTHERS: We go the extra mile for our guests, our vendors, and our teammates