SOUS CHEF-FT
About The Position
The Sous Chef plans and directs food preparation in the kitchen, supervises kitchen staff, and addresses problems that arise in the kitchen. The role works with the Executive Chef to create high-quality dishes and manages kitchen staff in the Executive Chef’s absence. It helps maintain culinary standards, tracks and replenishes inventory, organizes kitchen stock and ingredients, and cross-trains kitchen staff. The Sous Chef also follows health and safety regulations, maintains knowledge of food products, assists kitchen staff with other duties, responds to customer inquiries and concerns, and performs other duties as assigned. The position requires at least five years of chef experience and a high school diploma or GED. A food handler certification is required or must be obtained. Applicants must be at least 18 years old and able to pass a background check and obtain a gaming license from the Robinson Rancheria Gaming Commission, as required for work in gaming operations. The employee must also pass an annual Title 31 exam. Qualified Robinson Rancheria tribal members receive preference for employment opportunities.
Requirements
- At least five years of chef experience.
- High school diploma or GED.
- At least 18 years of age.
- Food handler certification, or ability to obtain one.
- Knowledge of kitchen sanitation and the operation and maintenance of kitchen equipment.
- Basic knowledge of food preparation techniques.
- Strong organizational skills and attention to detail.
- Reading and math skills for recipes and measurements.
- Ability to speak, read, and write English.
- Willingness to work weekends, holidays, and any shift.
- Ability to pass a background check and receive a gaming license from the Robinson Rancheria Gaming Commission, as required for gaming operations.
- Ability to pass an annual Title 31 exam.
- Ability to stand for long periods, work with cleaning chemicals, tolerate extreme heat and cold, and regularly lift and/or move up to 50 pounds.
Responsibilities
- Work with the Executive Chef to create high-quality dishes.
- Manage kitchen staff in the absence of the Executive Chef.
- Ensure high culinary standards are met.
- Track, record, and replenish inventory as needed.
- Oversee and organize kitchen stock and ingredients.
- Cross-train kitchen staff.
- Adhere to state and federal health and safety regulations.
- Maintain a solid knowledge of food products.
- Assist kitchen staff with other duties.
- Respond to customer inquiries and concerns.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
