Sous Chef - Falls Buffet

Snoqualmie Casino • Snoqualmie, WA

303d • $64,328 - $70,760

About The Position

The Sous Chef reports to the Chef De Cuisine and acts as the Primary Manager in the kitchen in the absence of the Chef De Cuisine. The Sous Chef develops the Snoqualmie Casino & Hotel culinary team through hiring and training and performs as a team player, demonstrating leadership, coaching, and organizational skills on a day-to-day basis. They create a motivational environment, by being approachable and available to management and team members through encouragement and constructive suggestions. They involve the team when setting objectives, model behaviors expected from team members and keep the team informed on directions and plans.

Requirements

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Three (3) years of culinary experience coupled with at least two (2) years' experience as Supervisor or Sous Chef or two (2) years' venue specific experience.
• All experience must run concurrently with no significant gaps and must be current within six (6) months of the application for employment.
• Proven knowledge of proper Food Handling Procedures.
• Proven strong organizational and communication skills.
• Proven computer experience and knowledge (Microsoft Word, Excel and Outlook).

Nice To Haves

• Culinary Degree or ACF Certification.

Responsibilities

• Responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility.
• Delegates responsibility to bring to standard and communicate any facilities needs to the proper department.
• Determines production needs, facilitates production, delegates appropriate tasks to the Lead Cooks and oversees these tasks to conclusion.
• Responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine.
• Responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time & attendance monitoring and approval.
• Responsible for all kitchen operations in the absence of the Chef de Cuisine.
• Training, coaching and leading; the Sous Chef is one of the senior culinarians for the outlet and needs to conduct themselves as such.
• Responsible for monitoring training of all team members in their department, with direct responsibility to train the lead cooks.
• Coach their team to achieve desired results and development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
• Responsible for ordering, product specifications, quality of food products and end of month inventory; maintain controls for reducing and tracking waste.
• Other duties as assigned.

Benefits

• Initial hiring range of $64,328 - $70,760 DOE, with potential up to $92,632 through merit increases.
• 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days.
• 401(k), employer-paid life insurance, and long-term disability.
• Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Access to tuition reimbursement, certification programs, and Employee Assistance Program.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Industry: Amusement, Gambling, and Recreation Industries
• Education Level: High school or GED