Sous Chef

Casino Del Sol•Tucson, AZ

About The Position

The Sous Chef prepares, cooks, and plates food using established recipes and guidelines and assists with the efficient operation of assigned food outlets. The role coordinates food preparation and service, monitors product quality and presentation, manages inventory and costs, maintains kitchen cleanliness and safety, and supports menu development and team operations.

Requirements

High school diploma or General Equivalency Diploma.
Successfully pass a Sous Chef audition.
Possess or obtain a valid Food Handler’s card and ServSafe certification within three months of employment.
Demonstrated reliability, responsiveness, and creativity.
Demonstrated record of providing excellent guest service.
Ability to work any shift, weekends, holidays, and special events as needed.
Employment eligibility in the U.S.
Ability to obtain, maintain, and retain a valid gaming license.
Knowledge of culinary concepts and procedures, food products, standard recipes, preparation, presentation, and portion control.
Knowledge of kitchen tools and equipment, resource allocation, production methods, and coordination of people.
Knowledge of budgetary principles and practices, and modern filing and recordkeeping practices and procedures.
Knowledge of the Gaming Enterprise Division and departmental internal controls, policies, procedures, and applicable laws and regulations.
Computer proficiency with Microsoft Office Suite, especially word processing and spreadsheet applications.
Strong organizational, planning, time management, and communication skills.
Ability to communicate positively with and instruct team members, offering assistance where they lack knowledge, skills, or experience.
Ability to use sight, hearing, and smell to distinguish products, taste, and texture.
Ability to produce a consistent, quality product and multitask effectively.
Ability to follow written and verbal instructions and perform the job professionally.
Ability to balance teamwork, guest service, and profitability.
Ability to lift up to 50 pounds, with or without reasonable accommodation.
Ability to walk and stand approximately 90% of a shift.

Nice To Haves

Certification from an accredited culinary school or American Culinary Federation (ACF) certification.
Bilingual in English and Spanish.

Responsibilities

Read daily menus and coordinate cooking times for timely preparation of food products.
Review schedules and inventory for special parties and orders.
Review prep lists and daily pars, and maintain pars as needed.
Ensure ingredients and components are ready at the start of the shift; assist with preparation as needed.
Prepare and cook dishes according to supervisors’ menus, recipes, methods, pictures, and specifications.
Prepare customized food to order, including salads and made-to-order pasta, crepes, and breakfast omelets.
Respond to guest requests courteously, promptly, and in a friendly manner.
Coordinate placement of food on steam and cold tables and ensure proper food rotation and timing.
Monitor and test food quality, doneness, consistency, temperature, and flavor during preparation.
Verify that food is satisfactorily cooked in quality and quantity.
Prepare appropriate plate and platter presentations.
Serve proper portions in appropriate receptacles, following plating guides for consistency and cost control.
Control food and labor costs by minimizing waste and overproduction and ensuring proper rotation and utilization.
Coordinate with supervisors on food preparation, presentation, and service procedures.
Assist with workflow to maintain smooth operations.
Oversee inventory and order stock for the assigned outlet in coordination with the Chef(s).
Maintain adequate inventory of cooking ingredients and supplies.
Operate ovens, stoves, grills, microwaves, and fryers to prepare food.
Maintain cleanliness of the workstation, kitchen, walk-in cooler, and freezer according to departmental and health and safety standards.
Ensure proper food storage and that food items are dated and meet established standards.
Ensure the kitchen is ready for preparation of the next meal.
Inspect tools and equipment before and after use, ensure they are clean and in proper working order, and coordinate necessary repairs promptly.
Enforce health and safety standards, report work-related injuries or incidents to Security, and maintain accurate and timely records to assess training needs and take corrective action.
Create new dishes and assist with developing and implementing menus.
Review achievements and discuss necessary changes to goals or objectives with the supervisor.
Assist with interviewing, recommending hires, training, planning, assigning and directing work, appraising performance, team member relations, and controlling overtime.
Complete position-related paperwork, including special assignments and logbook communications for other shifts.
Use experience and judgment to plan and accomplish goals and meet daily operational challenges.
Collaborate with team members to ensure smooth operations.
Maintain a clean and professional uniform and personal appearance.
Perform other job-related duties as assigned.