Daily Dish - Sous Chef

Valley View Casino & Hotel • Valley Center, CA

1d

About The Position

Description of the Position: Supervise the overall food operation in assigned kitchen, including supervising and directing team members in their daily job functions and in their appropriate assigned areas. Responsible for the preparation of all foods during an assigned shift, ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results. Primary Duties, Responsibilities, and Tasks: All team members are obligated to support and uphold the Valley View Casino’s Standards of Excellence as outlined in the Team Member Guide to Success. Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service. Monitor staff for outstanding customer interaction and personalized service. Under the direction of the Executive Chef and/or Room Chef, ensure that the kitchen operations of the assigned location are consistent with the strategic plans and vision of the department. Maximizes cost effectiveness within the assigned kitchen area by ensuring compliance with established budget, labor and revenue benchmarks. Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts. Ensure guest complaints and problems are resolved and requests for special services are carried out. Responsible for preparing, seasoning, finishing, and garnishing all visible food used on the line, and preparation is in accordance with established recipes. Performs as a Team Member with, Line Cooks, Dishwashers, Supervisors, Servers, Utility, and pertinent company Team Members in producing a smoothly and efficiently run operation on a scheduled shift. Answers questions of guests regarding food selections. Follows all recipes and quality control procedures. Monitor the work productivity of kitchen staff and address and document any areas below departmental standards. Provide regular feedback to direct reports on specific job responsibilities and guest service. Ensure that all needed supplies and equipment are readily available. Distributes workload fairly and evenly to those assigned to the station. Conducts daily huddles and schedules meetings with all direct reports as necessary. Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control. Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations. Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws. Other duties as assigned by Executive Chef and/or Room Chef. Responsible for conducting all responsibilities in a professional and ethical manner. Responsible for maintaining a consistent, regular attendance record.

Requirements

• High school diploma or GED equivalent
• Two years of experience in a culinary management position
• Two years of technical school training or equivalent training
• Ability to type 35 words per minute or more
• Strong proficiency in Microsoft Office software programs
• Ability to communicate effectively in a positive manner using English in both written and oral form
• Ability to work a flexible schedule including all shifts, weekends and holidays
• Ability to stand on a hard surface for long periods of time
• Leadership skills including having the confidence and ability to articulate clear and precise direction
• Ability to build and further create a positive work environment with open communication and consistency
• Ability to maintain and advance camaraderie throughout the outlet
• Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals
• Ability to write routine reports and correspondence
• Ability to work with mathematical concepts such as addition subtraction and multiplication tables.
• Ability to define problems, collect data, establish facts, and draw valid conclusions
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables
• Strong interpersonal skills and the ability to communicate effectively with a wide audience
• Strong organizational skills
• Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency
• Must successfully pass a drug screening test
• Must be able to successfully pass applicable auditions or skill testing
• Will be required to carry a company provided cell-phone at all times to receive and respond to work related calls

Nice To Haves

• Culinary degree
• Bi-lingual in a second language
• Previous experience working in a gaming environment
• Demonstrated experience in the art of coaching for success

Responsibilities

• Supervise the overall food operation in assigned kitchen
• Supervising and directing team members in their daily job functions and in their appropriate assigned areas
• Responsible for the preparation of all foods during an assigned shift
• Ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards
• Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction
• Greet guests in a courteous and caring manner using personalized service
• Monitor staff for outstanding customer interaction and personalized service
• Ensure that the kitchen operations of the assigned location are consistent with the strategic plans and vision of the department
• Maximizes cost effectiveness within the assigned kitchen area by ensuring compliance with established budget, labor and revenue benchmarks
• Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts
• Ensure guest complaints and problems are resolved and requests for special services are carried out
• Responsible for preparing, seasoning, finishing, and garnishing all visible food used on the line, and preparation is in accordance with established recipes
• Performs as a Team Member with, Line Cooks, Dishwashers, Supervisors, Servers, Utility, and pertinent company Team Members in producing a smoothly and efficiently run operation on a scheduled shift
• Answers questions of guests regarding food selections
• Follows all recipes and quality control procedures
• Monitor the work productivity of kitchen staff and address and document any areas below departmental standards
• Provide regular feedback to direct reports on specific job responsibilities and guest service
• Ensure that all needed supplies and equipment are readily available
• Distributes workload fairly and evenly to those assigned to the station
• Conducts daily huddles and schedules meetings with all direct reports as necessary
• Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control
• Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations
• Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws
• Other duties as assigned by Executive Chef and/or Room Chef
• Responsible for conducting all responsibilities in a professional and ethical manner
• Responsible for maintaining a consistent, regular attendance record

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED