Floating Sous Chef

THUNDER VALLEY CASINO•Lincoln, CA

5d•Onsite

About The Position

Performs responsibilities in accordance with all company standards, policies, and procedures. Always conducts self in a manner that reflects a positive professional image. Actively participates with staff to cook, prepare, dish-up and assemble food stations and banquets. Adheres to control procedure for food costs and quality. Encourages and abides by all health codes and hand washing guidelines. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Prepares mise en place items for preparations to coincide with menus. Coordinates and directs activities of kitchen personnel engaged in preparing and cooking foods in the restaurants during assigned shift. Also engages in the preparation on cooking of food items. Has authority to hire, transfer, suspend, promote, discharge, assign, or reward other Team Members subordinate to their position, under consultation with the executive chef or assistant executive chef. Majority of the production is to work in multiple outlets for the purpose of covering PTO, FML, PLOA time or business needs & may include frying, sautéing, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry including Garde Manger, Bakery, or another special needs of the culinary department.

Requirements

Minimum of 3 to 4 years of culinary experience.
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Must manage time effectively with minimum supervision. Ability to handle high pace production
Must be able to handle constructive criticism and be willing to continuously improve.
Must possess and demonstrate great attention to detail in order to maintain unit’s appearance and operating standards while using good judgment.
Ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production
Requires reading and math skill for recipes and measurements. Ability to read, write, speak and understands basic English in order to read recipes and communicate with other Team Members.

Responsibilities

Practices, supports and promotes Thunder Valley Casino’s “Winning Attitude” Core Values and demonstrating AAA Four Diamond Service Standards at all times.
Coordinates, trains and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor (including layout of buffets and cooking stations, pool set ups, outside events), with responsibility for maintaining quality and quantity control.
Operates and oversees use of appliances. Contacts appliance repair service with TVCR engineering.
Provides input and suggestions to menus.
Works various schedules & shifts and cross-trains in other areas. Works on rotating schedules for coverage of Room Chef & Sous Chef positions
Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety. Checks the quality of raw and cooked food products to ensure that standards are meet.
Instructs Team Members in the preparation, cooking, garnishing, and presentation of food according to recipes and timelines.
Supervises and coordinates activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces, vegetables, soups, and other foods to ensure quality. Monitors Team Members’ work performance.
Spot checks product & addresses any issues.
Observes for, and identifies, signs of intoxication in guests and addresses in accordance with established company procedures.
Requisitions stock, materials, supplies and/or equipment.
Displays knowledge of all emergency procedures.
Follows set schedules and specific job duties.
Maintains personal grooming and uniform standards pursuant to Thunder Valley’s Appearance Policy.
Treats each Team Member with care, dignity, fairness and respect in accordance with Thunder Valley’s “Winning Attitude” Core Values.
Displays and encourages teamwork in the department.
Communicates on a consistent basis with all managers. Keeps them abreast of all department activities
Adheres to all policies and procedures as set forth by Director and Vice President of Food and Beverage & Executive Chef
Follows SOPs, recipe books and guidelines and has all necessary supplies to provide consistency and quality for AAA Four Diamond Service.
Maintains cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
Ensures that kitchen areas and equipment are in good working order and that the work area is clean and hazard-free. Notifies a supervisor immediately if kitchen and equipment are not in good working order.
Conduct corrective counseling as needed and yearly evaluations along with monthly one on ones with TM’s
Responsible for all financial issues (e.g. P&L and G&L).
Works under direction of Executive Chef, Assistant Ex Chef & oversees Garde Manger & Butcher Shop, works on costing in multiple outlets for food cost & labor cost analysis for cost & labor reductions including recipe costing. Assists all outlets during holiday & special event peak periods including concert series.
Other duties as needed will be assigned.