Back of House - Kalispel Sous Chef
About The Position
The Sous Chef is responsible for the direct supervision of 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 position involves assisting the Chef in various operational duties, including menu development, quality control, cost management, and staff training. The Sous Chef also plays a key role in inventory management, hiring, training, and performance management of culinary team members, and assumes all kitchen responsibilities in the Chef's absence.
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.
- Ability to obtain and maintain a Tribal Work Permit.
- Washington State Food Handler Permit within 14 days of start date.
- Available and willing to work nights, weekends and holidays as required.
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.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
