IRD/Banquets Sous Chef

THUNDER VALLEY CASINO•Lincoln, CA

3d•Onsite

About The Position

The Banquets / In -Room Dining Sous Chef will ensure smooth and efficient culinary operations for the Banquet Department and Hotel’s In-Room Dining under the direction of the Banquets / In-Room Dining Room Chef. Responsible for all activities of kitchen personnel engaged in preparing and cooking food. Additionally, this position is responsible for managing food and labor costs for the departments, monitoring health and safety codes, and ensuring that all kitchen equipment is in working order. Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Requirements

High school diploma or equivalent required.
Minimum of one (1) year of experience as a Sous Chef and three (3) years cooking experience in a high-volume hotel, resort or casino resort, or cruise ship.
Ability to work in any kitchen environment, including those involving a three-meal period and high volume production.
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Ability to read all tickets and organize staff for timely production.
Ability to multi-task.
Must be able to work a flexible schedule, including evenings, weekends, and holidays.
Computer proficiency is preferred.
Must have current ServSafe Manager Certificate.
Must be at least 21 years of age.
Must be able to obtain UAIC Tribal Gaming License.

Nice To Haves

Computer proficiency is preferred.

Responsibilities

Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.
Responsible for all banquet hot and cold food and bakery products; ensure food is delivered twenty (20) minutes prior to event start per BEO directions.
Check all food quality and ensure Guest satisfaction.
Coordinate with Catering and Events Manager or Restaurant Room Manager, and oversee all parties, special events, and other banquet events.
Responsible for ordering all products from Bakery, Garde Manger, Main Kitchen, Warehouse, and direct and indirect orders.
Communicate to chefs and other culinary Team Members on products needed specifically for each event.
Supervise, train, and oversee kitchen staff in all preparation and presentation of food service for banquets, in-room dining, pool, Mingle Bar, Poker Room, Bingo Hall, and hot dog cart.
Responsible for maintaining quality and quantity control, par levels, and production sheets.
Coordinate all individual events and organize specific rack system with detailed list of products ready and unfinished.
Communicate with Banquets / In-Room Dining Room Chef on set up and Team Members scheduled for the event.
Follow designated schedules, and coordinate with function event times.
Communicate to Executive Chef and/or Assistant Executive Chef if changes need to occur.
Organize and communicate daily needs to other Managers and Team Members with specific tasks.
Follow up on daily timelines, tasks, or projects that need to be completed.
Provide input and suggestions for menu revisions for In-Room Dining and Banquets.
Assist in creating weekly schedule for kitchen staff and special events.
Follow proper Indian Health Department Rules and Regulations, HACCP, along with Sanitation and Safety Procedures.
Must be 90% or higher on Indian Health inspections.
Operate and oversee use of equipment and kitchen appliances.
Enter and track maintenance requests for repair service on kitchen equipment.
Ensure that all kitchen equipment is in good working order and that the work area is clean and hazard-free.
Maintain standards of sanitation, kitchen hygiene, food service techniques and safety.
Monitor sanitation practices to ensure that Team Members follow standards and regulations.
Check the quality of raw and cooked food products to ensure that standards are met upon deliveries to Thunder Valley specifications.
Coordinate planning, budgeting, and purchasing of all the food within the Banquets and In-Room Dining departments.
Meet with Guests to discuss related food topics or investigate and resolve Guest opportunities.
Record production, office, and operational data on specified forms and folders.
Attend weekly BEO meetings, bi-weekly Food & Beverage meetings, and any banquet planning meetings.
Be responsible for all financial performance of the Banquets and In-Room Dining departments.
Follow SOPs, recipe books, and guidelines, and have all necessary supplies to provide consistency and quality for AAA Four Diamond Guest service.