Sous Chef (Longhouse -Asian Cuisine) FT

Cowlitz Indian Tribe•Ridgefield, WA

4d•Onsite

About The Position

The Sous Chef is responsible for planning and directing food preparation. This includes providing guidance to other kitchen staff, as well as assisting as needed through the direction of the Restaurant Chef.

Requirements

Culinary degree and 3 years as a Sous Chef or Lead Cook in a Restaurant or an equivalent combination of education and experience.
Must possess excellent interpersonal skills with an ability to foster a supportive and enabling team environment.
Ability to learn all required systems including Stratton Warren, Info-Genesis POS, and Kronos Payroll software.
Attention to detail and ability to multitask.
Knowledge of kitchen tools and utensils – a proper knowledge of the kitchen tools and utensils is required in order to perform the specific tasks and requirements.
Work well under pressure and possess good learning skills.
Excellent communication skills – the kitchen’s staff works mainly under pressure, so conveying the message clearly, concise and in a polite manner is essential for good collaboration and perfect overall results.
Must be able to lift and carry at least 40 lbs.
Must possess a valid food service card.
MAST certified.
Must work overtime when needed and assist the workload of others.
Must perform physical activities in a variety of environmental conditions that require moderate to maximum strength including climbing, lifting, balancing, walking, and handling of materials.
Must be willing to work in a smoking environment.
Must be willing to adhere to company health and safety measures.

Responsibilities

Promotes superior guest service.
Maintains, and perpetuates a positive organizational culture according to the principles of the Spirit of Tâlícn and the Core Values of ilani.
Works with the Restaurant Chef to produce diversified menus in accordance with the restaurant’s policy and vision.
Make certain the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
Make certain that the professional equipment is in good condition and signal any malfunction before it affects the staff or the clients.
Help develop new dishes which appeal to guests, whenever required.
Establish the working schedule and organize the work in the kitchen.
Produce high quality dishes that follow up the established menu and level up to brand standards, as well as to guest requirements.
Train the auxiliary kitchen staff in-order-to provide best results in minimum time while maximizing available resources.
Maintain order and discipline in the kitchen during working hours.
Give input on a cross-marketing strategy in-order-to increase profit, such as pairing drinks with the food served.
Maintains confidentiality of sensitive information.
Performs other duties as assigned.