Back of House - KGCC Sous Chef

Kalispel Tribe Careers•Spokane, WA

47d•Onsite

About The Position

Direct Supervision of team members and daily assignments in the Back of the House as it relates to culinary. Ensures standards and expectations of food quality and provides superior guest service.

Requirements

High school diploma or GED.
Must be computer literate with working knowledge of Microsoft programs and other computer software.
Diverse cooking skills and high-volume experience required.
Skill in identifying and resolving problems under pressure conditions.
Ability to work with mathematical concepts related to food.
Ability to maintain effective working relationships with all levels of the organization and the public.
Must have excellent organizational, communication, motivation and leadership skills.
Employment is contingent upon a favorable outcome of a background investigation.
Ability to obtain and maintain a Tribal Work Permit.
Washington State Food Handler Permit within 14 days of start date.
Hepatitis A vaccination.
Available and willing to work nights, weekends, and holidays as required.

Nice To Haves

Culinary Arts certificate or degree from two-year College or technical school preferred.
Six years related experience and/or training; or equivalent combination of education and experience preferred.
Prefer three years of supervisory experience.

Responsibilities

Ensures compliance with the Kalispel Tribe of Indians- State of Washington regulations and Kalispel Golf & Country Club (KGCC) Policies and Procedures.
Able to teach various types of cooking methods to staff.
Assists Chef in creating specialty dishes.
Responsible for ensuring health and sanitation standards.
Continually reviews kitchen operations for improvements.
Directly involved with menu planning and development.
Responsible for conducting daily, weekly, and month end inventory.
Delegates prep work to prep cooks and line cooks.
Regularly reviews team member’s performance with Chef.
Orders food and ingredients according to order guides
Maintains high standards of quality and appearance for all food prepared and served.
Follows all food safety and sanitation guidelines set for by the FDA to ensure HACCP.
Performs quality control checks before, during, and after production to ensure highest quality at all times.
Maintains exemplary attendance and work standards as a role model for culinary team members.
Responsible for interviewing, hiring, training, planning, assigning, and directing work of team members.
Addresses complaints and resolves problems with KGCC Core Value standards.
Responsible for monitoring food and labor cost controls in the venue.
Assumes all kitchen responsibilities in Chefs absence.
Performs all other tasks as requested by the Chef and KGCC F&B Manager.
Coach team members and administer progressive correction action when necessary.
May be required to be a panelist for the Internal Review Hearings.
Directly supervises 5-15 culinary team members. Carry out supervisory responsibilities which entail hiring, coaching, teaching and progressive correction actions up to including suspension and/or termination in accordance with the organization’s policies, procedures and applicable laws.