Sous Chef
About The Position
The Sous Chef manages the designated kitchen and its personnel as assigned by the Executive Chef. The position ensures that menu items are prepared to quality standards and food is properly handled and stored. It directs, trains, and monitors department employees, maintains organization, cleanliness, and sanitation of work areas and equipment, and exercises general supervision over kitchen staff. The role assigns routine tasks and establishes expected results within company policies and procedures. Management responsibilities include interviewing, hiring, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. The position manages the kitchen on its assigned shift, oversees food preparation and production, and works at all stations as required. It arranges orders for daily and upcoming events, checks food freshness and quality, and maintains adequate inventory. The Sous Chef must follow departmental policies and maintain safety and Health Department standards. The work environment is fast-paced and requires overall good mental and physical health. The Bois Forte Band gives hiring, promotion, and departmental transfer preference to qualified Native Americans under tribal and federal law, including Bois Forte Band members, members of other federally recognized tribes, and status Natives born in Canada.
Requirements
- 1–3 years of experience in the same or a similar role.
- Must be able to communicate effectively in English, both verbally and in writing.
Nice To Haves
- Previous experience in kitchen management.
- High school diploma or equivalent.
Responsibilities
- Manage the kitchen on the respective shift.
- Prepare menu items according to recipes and yield guides.
- Maintain knowledge of and comply with departmental policies.
- Oversee food preparation and production.
- Work at all kitchen stations as required.
- Arrange orders for daily and upcoming events, ensuring proper use of food items.
- Check food freshness and quality and maintain adequate inventory levels.
- Maintain safety and Health Department standards.
- Direct, train, and monitor department employees; assign and direct work and establish expected results.
- Interview and hire employees, appraise performance, reward and discipline employees, and address complaints and resolve problems.
- Maintain organization, cleanliness, and sanitation of work areas and equipment.
- Perform other duties as assigned.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
