Exectutive Sous Chef

Ideal candidate: is dependable, highly organized, and detail-oriented, with the ability to positively lead and motivate a team during high-volume service periods.

Previous leadership experience as a Sous Chef required

Up to a 5% bonus

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Oversees all culinary execution for banquets, private dining, special events, and catered functions

• Acts as the primary culinary lead during private events, ensuring timing, quality, and presentation standards are met

• Coordinates event prep schedules, production plans, and staffing in collaboration with culinary leadership and banquet management

• Supervises chefs, cooks, and kitchen staff assigned to events and banquet production

• Ensures food quality, portion control, plating consistency, and temperature standards during all events

• Supports outlet kitchens as needed to maintain operational consistency across the property

• Executes menus developed by culinary leadership with precision and consistency

• Trains and develops culinary staff with a focus on banquet execution, large-format cooking, and event pacing

• Maintains high standards of cleanliness, sanitation, and food safety in all banquet prep and service areas

• Monitors food usage and assists in controlling waste and overproduction during events

• Assists in forecasting event-related food and labor needs

• Participates in tastings, BEO reviews, and event planning meetings as required

• Coordinates with front-of-house, sales, and banquet teams to ensure seamless event execution

• Assists in inventory management and requisitioning for event-related food and supplies

• Leads by example during service, maintaining calm, professionalism, and clear communication

• Supports culinary leadership with scheduling, coaching, and disciplinary actions when necessary

• Ensures all equipment used for banquets and events is clean, functional, and properly handled

• Performs other job-related duties as assigned by the Culinary Director or Director of Food and Beverage

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, or skills required.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Previous leadership experience as a Sous Chef or Senior Sous Chef required

• Strong background in banquets, private events, and high-volume catering

• Ability to lead teams during high-pressure service periods

• Strong organizational and time-management skills

• Excellent communication and interpersonal abilities

• Ability to work collaboratively across departments

• Strong understanding of food safety, sanitation,

SPECIAL QUALIFICATIONS:

• Ability to accurately process data using a computer
• Proficient 10-key touch

LANGUAGE SKILLS:

• Ability to read and understand a variety of instructions furnished in written, oral or diagram form. Ability to respond to common inquiries or complaints.

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals to process and reconcile customer transactions.

REASONING ABILITY:

• Ability to apply common sense reasoning to a variety of situations. Requires the ability to understand and follow Policies and Standard Operating Procedures and be adept and proactive in problem solving. Relies on extensive experience and judgment to plan and accomplish goals.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by the Employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk or hear. The Employee will be required to lift up to 50lbs from floor level to chest height. The employee is also constantly required to stand, walk, stoop, lift, and use hands to finger, handle, or feel objects, tools or controls. This position requires the use of tools and equipment requiring a high degree of dexterity for long periods of time. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, kneel, crouch or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job.

The noise level in the work environment is usually loud. The location of the Cage Department on the casino floor will subject the Employee to tobacco smoke.

Due to the unpredictable nature of the hospitality/entertainment industry, Employees must be able to work varying schedules to reflect the business needs of the property.

Reports directly to the Culinary Director and Director of Food and Beverage. The Executive Sous Chef – Banquets and Events is responsible for the execution, supervision, and quality control of all private events, banquets, and catered functions at The Brook Casino in Seabrook, New Hampshire. This position plays a key leadership role in event-driven culinary operations while also supporting day-to-day outlet kitchens including Lucky's, Nine Dragons, and QSR Charlie's as needed.

The Executive Sous Chef is responsible for hands-on leadership during events, menu execution, staffing, prep oversight, and maintaining the highest standards of food quality, sanitation, and guest satisfaction. This role requires strong organizational skills, attention to detail, and the ability to lead teams through high-volume, high-expectation service periods.