East Sous Chef

Northern Quest Resort & Casino • Airway Heights, WA

299d

About The Position

The East Sous Chef position at the Kalispel Tribe of Indians involves direct supervision of culinary team members and daily assignments in the back of the house. The role ensures compliance with various regulations and standards, teaches cooking methods, assists in creating specialty dishes, and is responsible for health and sanitation standards. The Sous Chef will also be involved in menu planning, inventory management, and maintaining high food quality standards. This position requires exemplary attendance and work standards, as well as the ability to address complaints and resolve problems. The Sous Chef will assume all kitchen responsibilities in the Chef's absence and may be required to perform other tasks as assigned.

Requirements

• High school diploma or GED.
• 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.
• Must have three years of supervisory 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.

Nice To Haves

• Valid health card or Serve Safe equivalent.
• Hepatitis A vaccination.
• Provide and maintain a valid ServSafe Certificate upon hire.

Responsibilities

• Ensures compliance with the Kalispel Tribe of Indians- State of Washington Gaming Compact, Internal Controls, NIGC Regulations and Northern Quest 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 daily, weekly, and month end inventory.
• Delegates prep work to prep cooks and line cooks.
• Regularly reviews team member's performance with Chef.
• Requisitions food and wares from the purchasing department.
• 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.
• 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, Executive Sous Chef or Executive Chef.
• Coaches team members and administers progressive correction action when necessary.
• May be required to be a panelist for the Internal Review Hearings.

Benefits

• At-will employment.
• Drug-free workplace.
• Indian preference in employment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Accommodation
• Education Level: High school or GED