About the Role

The Executive Sous Chef reports to the Executive Chef and is responsible for the execution of all menus for assigned area of operation.

Position Responsibilities

• Participating in the design of innovative, yet fun and simplistic menus that work for the guest
• Consistently displaying timing, quality, temperature, portion and presentation of all menu categories
• Motivating team to excel
• Understanding of dietary and special food category needs
• Clean, safe, and hazard free environment for all guests
• Compliance with New Jersey Board of Health and Revel food safety standards
• Nutritional analyses of recipes, menus, food
• Offer unique, fun, and differentiated menu items
• Keeping up to date on food trends
• Listening and implementing changes based on guest and internal feedback

Essential Functions

• Exposure to casino related environmental factors including but not limited to secondhand smoke, excessive noise, and stress related to servicing customers in a high pressure and fast paced environment
• Must be able to stand for an entire shift and be able to move throughout the Casino/Hotel areas
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours
• Must be able to lift/push/pull up to 75 lbs

• 7 years of food & beverage or culinary management
• High volume Resort experience is a plus
• Opening experience in the hospitality industry is preferred
• Previous experience with creative menu design
• Excellent leadership, organizational, communication, and decision-making, skills
• Knowledge of food and beverage cost control
• Must be able to read, write and understand English

• Free meal on shift
• Training & Development
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k,)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off