Market/Daubs Restaurant Jr. Sous Chef

Fort McDowell Golf Club•Scottsdale, AZ

43d•$23•Onsite

About The Position

The Production Lead will assist with oversight of the daily back-of-the-house kitchen operations in the Specialty Restaurant. Under direct supervision of the Sous Chef or Chef, maintains the efficiency of food production, a la carte ticket times, cleanliness, and team member oversight. Must maintain the highest level of food safety following State and IHS regulations. The Production Lead will ensure that all food quality is at a 4-diamond standard in timeliness, plate presentation, and quality. The Production Lead must be able to fill in the back-of-house needs of the kitchen based on business demands. Must be versatile and able to work in multiple locations. Assists in scheduling, prep list, and food cost control. Responsible for special events and banquets as dictated by business demands. We will demonstrate and promote our We-Ko-Pa-Way Service Culture at all times.

Requirements

Must be able to lift more than 50 pounds and push or pull 100.
Must be able to obtain and maintain a State/Tribal License (including an extensive background check).
Must pass a pre-employment drug test.
Must have a valid food handler’s permit and be Serve Safe certified.

Nice To Haves

Two years in a kitchen supervisory role in a high-volume a la carte restaurant preferred.
4 Diamond resort and/or casino experience preferred.

Responsibilities

Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards
Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide.
Under the direction of the Chef, supervises and prepares foods for specialty restaurants and the assigned area of responsibility, as required by production sheets.
Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable Substitute for the menu item if at all possible.
Works on the service line as needed. Focused on supervising all line cooks in the fundamentals of this line, including but not limited to portion control, plate appearance, and food proper food preparation.
Oversees daily and promotes to all team members the importance of sanitation, cleaning, and safety. Ensures all employees “clean as they go”.
Ensures the line cooks prepare a variety of foods in quantities according to the menu and the number of patrons to be served.
Maintains good communication with co-workers and maintains a positive and professional work environment.
Maintains time and temp logs where applicable.
Ensures all IHS and OSHA regulations are maintained at 100% compliance.
Contributes to a team effort and accomplishes related results as required.
The candidate is required to take a culinary practical.
Must have a valid food handler’s permit and be Serve Safe certified.
Performs other related duties as required.
Must be able to lift more than 50 pounds and push or pull 100.
Must be able to obtain and maintain a State/Tribal License (including an extensive background check).
Must pass a pre-employment drug test.