Sous Chef - 12 Moons Asian Bistro

Snoqualmie Casino & Hotel•Snoqualmie, WA

47d•$64,328 - $70,761•Onsite

About The Position

The Sous Chef reports to the 12 Moons Chef de Cuisine and acts as the Primary Manager in the Kitchen in the absence of the Chef de Cuisine. Develops Snoqualmie Culinary Team through hiring and training. Perform as a Team Player demonstrating leadership, coaching, and organizational skills on a day-to-day basis. Creates a motivational environment, by being approachable and available to Management and Team Members. Encourages “give and take,” and constructive suggestions. Involve team when setting objectives. Models behavior expected from Team Members. Keeps Team Members informed on immediate direction or plans.

Requirements

High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD)
Five (5) years of culinary experience, two (2) years of Asian wok experience coupled with at least two (2) years of experience as Supervisor or Sous Chef required. All experience must run concurrently with no significant gaps and must be current within six (6) months of the employment application.
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.
Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO).
Must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission.
Pre-employment drug testing is required for all positions.
The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I).
DOT panel testing is required for the Driver position.

Responsibilities

Responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department.
Determine production needs, facilitate production, delegate appropriate tasks to the lead cooks and oversee 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 and attendance monitoring and approval.
Responsible for all kitchen operations in the absence of the Chef de Cuisine.
Training, Coaching and Leading.
Monitoring training of all employees in their department, with direct responsibility to train the lead cooks.
Coach their team to achieve desired results.
Leadership 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

Competitive Pay: Starting salary range of $64,328.29/yr - $70,761.12/year, depending on experience, with opportunities for annual performance-based increases.
Potential career earning trajectory reaching up to $92,632.74 annually max over time.
100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days.
401(k)
Employer-paid life insurance
Long-term disability.
Generous PTO: 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
Giveaways like concert and sports tickets.
Tuition reimbursement
Certification programs
Employee Assistance Program.