Kalispel Casino - Sous Chef

Kalispel Tribe Careers•Cusick, WA

30d•Onsite

About The Position

The Sous Chef will directly supervise team members and daily assignments in the restaurant kitchen, focusing on culinary aspects. This role ensures adherence to food quality standards and provides superior guest service. The Sous Chef assists in menu development, quality control, cost monitoring, and maintaining health and sanitation guidelines. They are responsible for training staff, delegating tasks, managing inventory, and handling hiring and performance reviews. The Sous Chef assumes all kitchen responsibilities in the Chef's absence and coaches team members, administering progressive correction actions when necessary. This position may also involve participating in internal review hearings.

Requirements

High school diploma or GED
Six years related experience and/or training; or equivalent combination of education and experience.
Must have three years of supervisory experience.
Diverse cooking and high-volume experience necessary.
Must be computer literate with working knowledge of Microsoft programs and other computer software.
Skill in identifying and resolving problems under pressure conditions.
Ability to work with mathematical concepts related to food.
Ability to maintain effective working relationships with all levels of the organization and the public.
Skill in effectively, communicating information through verbal and written correspondence.
Excellent organizational, communication, motivation and leadership skills.
Employment is contingent upon a favorable outcome of a background investigation.
Ability to obtain and maintain a Tribal Work Permit.
Washington State Food Handler Permit within 14 days of start date.

Nice To Haves

Culinary Arts certificate or degree from two-year College or technical school preferred.
Hepatitis A and B vaccination preferred

Responsibilities

Ensures compliance with the Kalispel Tribe of Indians- Internal control and The Kalispel Casino Policies and Procedures.
Assists in development and implementation of all menus and in creating specialty dishes.
Performs quality control checks before, during, and after production to ensure highest quality at all times.
Ensures high standards of quality and appearance for all food prepared and served.
Assists the Chef in monitoring food and labor cost controls.
Continually reviews kitchen operations for improvements and report findings to the Chef.
Follows all food safety and sanitation guidelines set for by the FDA to ensure HACCP.
Responsible for ensuring health and sanitation standards are met by all culinary team members.
Able to train staff in various types of cooking methods.
Delegates work to culinary team members to ensure success and efficiency.
Regularly reviews team member’s performance with Chef.
Responsible for with daily, weekly, and month end inventory.
Maintains exemplary attendance and work standards as a role model for culinary team members.
Responsible for interviewing, hiring, training, planning, assigning, and directing work of team members.
Addresses complaints and resolves problems.
Assumes all kitchen responsibilities in the Chefs absence.
Performs all other tasks as requested by the Chef.
Coach team members and administer progressive correction action when necessary.
May be required to be a panelist for the Internal Review Hearings.