Sports Grill Sous Chef

North Fork Mono Casino & Resort•Notarb, CA

1h•Onsite

About The Position

The Sous Chef oversees and supports the kitchen operation of the assigned outlet, coordinates the work of its Team Members, and communicates pertinent information to the Chef de Cuisine or Room Chef to support proper service and food quality. The role is performed in accordance with company standards, policies, and procedures and reports directly to the Chef de Cuisine or Room Chef. The position plans and directs food preparation, supervises kitchen production and personnel, supports scheduling and training, and contributes to recipe costing and menu development. It also helps manage inventory, equipment, supplies, food and labor costs, sanitation, and product quality. The Sous Chef may assist with production during busy periods and is responsible for maintaining communication with managers and Team Members, supporting Guest service, and following emergency and safety procedures. Work is performed onsite in Madera, California. The environment involves frequent contact with Team Members and Guests and may be hot, cold, noisy, smoky, or confined. Duties require prolonged standing, frequent walking, lifting, pushing, pulling, reaching, bending, and grasping. Work may be scheduled across various shifts, including evenings, weekends, holidays, and overtime.

Requirements

At least five years of culinary experience, including at least two years in a culinary lead position or above in a high-volume and/or fine-dining environment.
Current Food Handler Manager certification, or ability to acquire it; the employer will provide it upon hire.
Ability to obtain and maintain a Gaming License from the Tribal Gaming Commission, including passing a background investigation.
Must be at least 21 years old.
Comprehensive food knowledge, including training, inventory control, and sanitation.
Ability to work hands-on across kitchen environments and two-meal-period, high-volume production, including fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production.
Ability to communicate effectively in writing and verbally with Guests, Team Members, and management.
Sound judgment and maturity in decision-making, including in difficult situations.
Computer skills in Microsoft Office systems and requisitioning.
Manual dexterity to perform job-related functions.
Normal or corrected vision, ability to see color and distinguish letters, numbers, and symbols, and normal senses of smell, taste, and touch.
Ability to lift 50 pounds and push 150 to 250 pounds on a pushcart, and move in and out of walk-ins ranging from -10 to 140 degrees, with or without assistance.
Ability to stand for long periods, walk frequently, bend, and reach a height of six feet, with or without assistance.
Ability to work various shifts, including days, evenings, weekends, graveyard shifts, and holidays.

Nice To Haves

High school diploma or GED preferred.
Some college or vocational training in the culinary field preferred.
Knowledge of profit and loss statements, cost control, menu planning, and budgeting preferred.

Responsibilities

Practice, support, and promote North Fork Mono Casino's culture and demonstrate its Service Standards.
Plan and direct food preparation in the assigned outlet's kitchen.
Supervise line production, including cooks, and ensure excess items are used efficiently.
Assist with kitchen staff scheduling to maintain labor budgets and service standards.
Develop and train kitchen personnel assigned to the outlet.
Participate in interviewing new cooks for the assigned outlet.
Maintain menu knowledge and attention to plate presentation.
Contribute to recipe development and costing, and menu design and development.
Assist with regular inventory to maintain proper par levels.
Ensure kitchen equipment is maintained and functioning properly.
Ensure the kitchen work area is stocked with tools, supplies, and equipment needed for business demand.
Minimize waste and maintain controls to meet forecasted food and labor costs.
Ensure sanitation compliance with local, state, and federal regulations and maintain kitchen cleanliness and organization.
Implement and follow recipes to ensure product quality and consistency.
Assist with production during high-volume periods and monitor food flow, presentation, and timing as needed.
Observe and test food to determine whether it is sufficiently cooked.
Supervise and direct assigned culinary Team Members, including hiring, training, evaluating, disciplining, and scheduling.
Communicate consistently with managers about department activities.
Hold daily pre-shift meetings and maintain communication boards for Team Members.
Maintain and provide materials and supplies, including SDS materials, recipes and guidelines, and allergen and dietary restriction resources.
Handle Team Member or Guest opportunities.
Know the location and contents of the SDS book and ensure Team Members are trained on its materials.
Know and display emergency procedures.
Display and encourage teamwork in the department.
Perform other job-related duties as assigned.