Back of House - KGCC Sous Chef

Kalispel Golf & Country Club•Spokane, WA

46d•Onsite

About The Position

This role involves the direct supervision of team members and daily assignments in the Back of the House, focusing on culinary operations. The Sous Chef is responsible for ensuring the standards and expectations of food quality are met and for providing superior guest service. This position requires a strong understanding of cooking methods, menu planning, inventory management, and cost controls, while also acting as a role model for the culinary team.

Requirements

High school diploma or GED.
Six years related experience and/or training; or equivalent combination of education and experience.
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.
Ability to obtain and maintain a Tribal Work Permit.
Washington State Food Handler Permit within 14 days of start date.
Hepatitis A vaccination.

Nice To Haves

Culinary Arts certificate or degree from two-year College or technical school 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.
Teaches various types of cooking methods to staff.
Assists Chef in creating specialty dishes.
Ensures health and sanitation standards are maintained.
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.
Maintains exemplary attendance and work standards.
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 Chef's absence.
Performs all other tasks as requested by the Chef and KGCC F&B Manager.
Coaches team members and administers progressive correction action when necessary.
May be required to be a panelist for the Internal Review Hearings.