Food & Beverage Sous Chef

Tyme Maidu Tribe • Oroville, CA

2d • Onsite

About The Position

The Food & Beverage Sous Chef assists the F&B Chef in supervising and coordinating cooks and other team members who prepare and cook menu items for the outlets. The role collaborates with the F&B Chef on kitchen operations, team training, menu planning and development, cost and quality control, and adherence to standards set by the Executive Chef.

The Sous Chef oversees kitchen staff and food preparation, supports safe and sanitary operations, and helps manage staffing, scheduling, inventory, costs, and menu development. The position requires leadership and sound judgment in a high-volume dining environment, as well as the ability to work across kitchen stations and varied shifts, including weekends and holidays.

The work takes place in a kitchen and on the Casino floor. Noise is usually moderate to loud and becomes loud on the Casino floor. The Casino is a smoking environment; the kitchen may be warm and humid, and work may take place in limited space. The role includes physical activity such as standing, walking, bending, and lifting up to 50 pounds. Tyme Maidu of Berry Creek Rancheria preference and Native American preference apply.

Requirements

• Strong working knowledge of cooking fundamentals.
• Strong working knowledge of knives and knife skills, including cutting and slicing techniques and butchering meats, fish, and poultry.
• Strong working knowledge of kitchen equipment operation, maintenance, safety, and cleaning protocols.
• Familiarity with recipes and yields, and the ability to adjust when yields do not align.
• Ability to work across all kitchen line stations as needed.
• Familiarity with cost and inventory management.
• Comfort training and motivating team members.
• Willingness and availability to work varied shifts, including weekends and holidays.
• Minimum of 3 years of experience in varied kitchen positions, including food preparation, line cook, fry cook, and expediter.
• 1–2 years of kitchen management experience in a full-service, high-volume dining establishment.
• Willingness to motivate and lead a team, exercising sound judgment and decision-making in pressure situations.
• Ability to read, analyze, and interpret documents such as safety rules and operating and procedure manuals, and to present information and respond to questions effectively and courteously.
• Ability to perform basic arithmetic using whole numbers, fractions, and decimals, and compute rates, ratios, and percentages.
• Ability to use common sense to carry out written, oral, or diagrammed instructions and deal with problems involving several concrete variables.
• Must pass initial drug screening, background investigation, random drug tests, and credit check.
• Must be able to communicate effectively and meet the physical demands of the role, including lifting up to 50 pounds, bending, standing, walking, sitting, and using hand/eye coordination; close vision, distance vision, and ability to adjust focus are required.

Nice To Haves

• Culinary degree.
• Familiarity with food and market trends.

Responsibilities

• Ensure line cooks and kitchen hands follow established kitchen protocols and procedures.
• Oversee line cooks to ensure consistency, timeliness, hygiene, and prevention of cross-contamination.
• Evaluate staffing needs and participate in coaching, hiring, and discipline of staff.
• Assist the F&B Chef with kitchen cleanliness and safety compliance.
• Assist with training, mentoring, and motivating team members.
• Take responsibility for the quality, consistency, and timeliness of products prepared and delivered by the Culinary Team.
• Maintain a positive and professional approach with team members.
• Ensure cooks follow proper plate presentation and garnish standards.
• Assist with team member scheduling and labor management.
• Follow and enforce restaurant policies and administer prompt, fair, and consistent corrective action for violations of Casino policies, rules, and procedures.
• Manage and enforce applicable food service health and safety regulations and procedures.
• Attend scheduled leadership meetings and bring suggestions for improvement.
• Promptly report equipment and food quality problems to the F&B Chef.
• Assist with inventory management and venue needs.
• Assist with menu, specials, and recipe development.
• Assist with cost management, waste management, and re-appropriation of leftovers.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed