Sports Grill Sous Chef

North Fork Mono Casino•Madera, CA

3d•Onsite

About The Position

The Sous Chef oversees and supports the kitchen operation of the assigned outlet and coordinates the work of assigned Team Members. The role ensures pertinent information is communicated to the Chef de Cuisine or Room Chef to support proper service and food quality, while following company standards, policies, and procedures. The position reports directly to the Chef de Cuisine or Room Chef. The Sous Chef plans and directs food preparation, supervises kitchen production, supports staffing and training, contributes to menus and recipes, and helps manage inventory, food and labor costs, equipment, sanitation, and product quality. The role also supports service during high-volume periods, communicates with managers and Team Members, and addresses Team Member or Guest opportunities. Work is performed on site in Madera, California. The environment involves regular contact with Team Members and Guests and may be hot, cold, noisy, smoky, or confined. The position may require work on varied shifts, including evenings, weekends, graveyard shifts, 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 obtain 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 of age.
Comprehensive food knowledge, including training, inventory control, and sanitation.
Ability to work hands-on in kitchen environments involving two-meal-period and 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 when handling difficult situations.
Computer skills in Microsoft Office systems and requisitioning.
Ability to work various shifts, including days, evenings, weekends, graveyard shifts, and holidays.
Manual dexterity to perform job-related functions; normal corrective vision, color vision, and ability to distinguish letters, numbers, and symbols.
Ability to lift 50 pounds and push 150 to 250 pounds on a pushcart, and to work in walk-ins ranging from -10 to 140 degrees, with or without assistance.
Ability to stand for long periods, walk frequently, bend, and reach to a height of six feet, with or without assistance.
Normal senses of smell, taste, and touch.
Ability to perform duties involving standing, walking, lifting, reaching, pushing, pulling, and grasping.

Nice To Haves

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

Responsibilities

Practice, support, and promote North Fork Mono Casino's culture and demonstrate exemplary Service Standards.
Plan and direct food preparation in the assigned outlet or outlets.
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 or outlets.
Participate in interviews for new cooks.
Maintain menu knowledge and attention to plate presentation.
Contribute to recipe development and costing and to menu design and development.
Assist with regular inventory and maintain appropriate par levels.
Ensure kitchen equipment is maintained and functioning properly.
Ensure the kitchen work area is stocked with the tools, supplies, and equipment needed for business demand.
Minimize waste and maintain controls to meet forecasted food and labor costs.
Ensure compliance with applicable local, state, and federal sanitation standards and maintain kitchen cleanliness and organization.
Implement and follow recipes to ensure product quality and consistency.
Assist with production during high-volume periods as needed and monitor food flow, presentation, and timing.
Observe and test food to determine whether it has been cooked sufficiently.
Supervise and direct assigned culinary Team Members, including hiring, training, evaluating, disciplining, and scheduling.
Communicate consistently with managers about department activities.
Conduct daily pre-shift meetings and maintain communication boards for Team Members.
Provide and maintain materials and supplies, including SDS materials, recipe books 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 emergency procedures and encourage teamwork in the department.
Perform other job-related duties as assigned.