- Casino Resort
|Overview||Under the direction of the Executive Chef, the Executive Sous Chef is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations in the resort’s continuing effort to deliver outstanding guest service and financial profitability. Manages the operations of all kitchens to support daily restaurant operations and banquet events. Manages staff and some administrative responsibilities related to food and inventory levels of the kitchens. Creates menus and ensures exceptional food products and guest service are provided.|
|Disclaimer||This Company is an Equal Opportunity Employer but does practice Indian Preference hiring in accordance with Public Law 93-638, the Indian Self Determination and Education Act. Per Casino Policies, employees must pass a pre-employment Alcohol and Drug test and be free of drugs and alcohol.
This job description indicates, in general terms, the type and level of work performed as well as the typical responsibilities of team members in this classification. The duties described are not to be interpreted as being all-inclusive to any specific team member. Nothing in this job description changes the at-will employment relationship existing between the Company and team members. The Essential Job Functions, Physical Requirements, and Work Environment characteristics required are representative of those that must be met to successfully perform the essential functions of this job. Management reserves the rights to add, modify, change, or rescind the work assignments of different positions and to make reasonable accommodations so that qualified team members can perform the essential functions of the job.
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