Sous Chef - Team Member Dining
About The Position
The Sous Chef reports to the Chef de Cuisine – Team Member Dining and acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine Team Member Dining. The Sous Chef – Team Member Dining develops the “Snoqualmie Culinary Team” through hiring, training, demonstrating leadership, coaching, and developing their team’s skills on a daily basis. The Sous Chef – Team Member Dining creates a motivational environment by being approachable and available to management and team members. The Sous Chef encourages constructive ideas, involves the team when setting objectives and keeps the team aware of immediate direction or plans.
Requirements
- High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
- Five (5) years of culinary experience coupled with at least two (2) years’ experience as a supervisor or Sous Chef.
- All experience must run concurrently with no significant gaps and must be current within six (6) months of the application for employment.
- Proven knowledge of proper food handling procedures.
- Proven strong organizational and communication skills.
- Proven computer experience and knowledge of MS Excel, MS Word, and email.
- Must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission.
- Pre-employment drug testing is required for Security, Surveillance and DOT panel testing is required for Transportation positions. All other positions are subject to pre-employment testing, excluding marijuana.
Nice To Haves
- Culinary Degree or ACF Certification.
- Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO).
Responsibilities
- Responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department.
- Determine production needs, facilitate production, delegate appropriate tasks to the lead cooks and oversee these tasks to conclusion.
- Determine hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine.
- Responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time and attendance monitoring and approval.
- Responsible for all kitchen operations in the absence of the Chef de Cuisine.
- Monitoring training of all employees in their department, with direct responsibility to train the lead cooks.
- Coach their Team Members to achieve desired results.
- Leadership development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
- Responsible for ordering, product specifications, quality of food products and end of month inventory; Maintain controls for reducing and tracking waste.
- Supervision of the front of the Buffet Cooking staff.
- Other duties as assigned
Benefits
- 100% employer-paid medical, dental, vision, and prescription coverage
- Competitive family rates starting after 60 days
- 401(k)
- Employer-paid life insurance
- Long-term disability
- Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years
- Option to cash out PTO twice annually
- Free meals
- Parking
- Paid breaks
- 40c/gallon gas discount
- Exciting giveaways like concert and sports tickets
- Access to tuition reimbursement
- Certification programs
- Employee Assistance Program
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
