Sous Chef - Home Cafe

Full House Resorts, Inc•Cripple Creek, CO

About The Position

The Sous Chef supports kitchen operations by preparing and producing high-quality dishes according to approved recipes and specifications, coordinating with the kitchen team so menu items are ready simultaneously, and ensuring food quality, freshness, quantity, and presentation meet company standards. The role maintains working knowledge of recipes, ingredients, allergens, and presentation standards and instructs cooks and other staff in food preparation, cooking, garnishing, and presentation. The Sous Chef helps ensure that kitchen employees follow department procedures, rules, sanitation requirements, and safe equipment practices. Responsibilities also include labeling, dating, covering, initializing, and rotating prepared products using FIFO; keeping the department clean and organized; assisting with inventory and month-end inventory reports; and providing backup across kitchen positions. Reliable attendance and effective communication are essential to supporting productive teamwork and business operations.

Requirements

Three to four or more years of recent, related cooking experience.
Food Handler’s License or equivalent.
Successful completion of Bloodborne Pathogens and hazardous material training.
Strong knowledge of kitchen opening and closing procedures.
Ability to work a flexible schedule, including days, nights, weekends, and holidays.
Effective communication and interpersonal skills that support productive teamwork.
Leadership, team-building, and implementation skills.
Ability to think quickly and multitask in a fast-paced environment.
High standards for cleanliness in workspace and service areas.
Ability to lift and carry up to 30 pounds, stand or sit for prolonged periods, climb steps regularly, move frequently around the property, and frequently bend, lift, carry, reach, extend arms, and raise hands above shoulder height.

Nice To Haves

Cooking experience in a hospitality, restaurant, or gaming environment.
Certification in culinary training or completion of an apprenticeship.
Professional and polished approach to leadership in a busy atmosphere.
Passionate, entrepreneurial, and dedicated approach to success.

Responsibilities

Ensure kitchen staff adhere to established standards, procedures, department rules, and sanitation requirements.
Check raw and cooked food products for quality and compliance with standards.
Instruct cooks and other workers in food preparation, cooking, garnishing, and presentation.
Prepare and produce a variety of high-quality dishes according to approved recipes and specifications, accurately and promptly.
Coordinate with the kitchen team to cook different menu items and deliver dishes simultaneously.
Maintain working knowledge of recipes, ingredients, allergens, and food presentation.
Ensure food quality, quantity, freshness, and presentation meet company standards.
Ensure products and prepared items are labeled, dated, initialed, covered, and rotated according to FIFO.
Maintain department cleanliness and organization and follow safe work, equipment, food safety, health safety, sanitation, and company procedures.
Assist with inventory management and conduct end-of-month inventory reports.
Communicate effectively and contribute to a productive team environment.
Back up kitchen staff by performing duties across kitchen positions.
Maintain regular and reliable attendance and punctuality during scheduled work hours.