Sports Grill Sous Chef

North Fork Mono Casino & Resort•Notarb, CA

7h•Onsite

About The Position

The Sous Chef is responsible for overseeing and supporting the operation of the entire kitchen in the assigned outlet and coordinating all work performed by Team Members assigned. Responsibilities also include passing pertinent information to the Chef de Cuisine or Room Chef to ensure proper service and food quality standards. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the Chef de Cuisine or Room Chef.

Requirements

Comprehensive food knowledge, which includes knowledge of training, inventory control and sanitation; additional knowledge of profit and loss statements, cost control, menu planning, and budgeting preferred.
Must possess the ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production.
Ability to communicate effectively with Guests, Team Members and management in both written and verbal form.
Sound judgment and maturity in decision-making ability, even when dealing with difficult situations.
Computer skills in Microsoft Office systems and requisitioning.
Minimum of five (5) years of culinary experience with at least two (2) years in a culinary lead position or above in a high volume and/or fine dining environment required.
Current Food Handler Manager certification required or ability to acquire one (employer will provide upon hire).
Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation.
Must be at least 21 years of age.

Nice To Haves

Some college or vocational training in the culinary field preferred.

Responsibilities

Practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards.
Planning and directing of the food preparation in the kitchen of assigned outlet(s).
Supervising line production, including all cooks, and ensuring excess items are utilized efficiently.
Assisting in setting schedules for kitchen staff associated with assigned outlet to maintain set labor budgets and established service standards.
Developing and training all kitchen personnel assigned to outlet(s).
Participating in the interview process of all new cooks for assigned outlet(s).
Maintaining menu knowledge and attention to detail plate presentation when applicable.
Contributing to the development and costing of recipes and design/development of menus.
Assisting in conducting inventory on a regular basis to ensure proper par levels.
Ensuring kitchen equipment is properly maintained and functioning.
Ensuring the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
Minimizing waste and maintaining controls to attain forecasted food and labor costs.
Ensuring that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
Ensuring the quality and consistency of the product by implementing and following recipes.
Assisting Team Members with production as needed during high volume periods as well as monitoring food flow, presentation, and timing on occasion.
Observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Supervising and directing the culinary Team Members assigned which includes hiring, training, evaluating, disciplining, and scheduling.
Communicating on a consistent basis with all managers, keeping them abreast of all department activities.
Holding daily pre-shift meetings and maintaining communication boards to communicate pertinent information to Team Members.
Providing support and maintaining materials (SDS, recipe book and guidelines, allergen and dietary restriction resource materials, etc.) and supplies to ensure Team Members have the proper tools to provide exceptional Guest service.
Handling any Team Member or Guest opportunities.
Having knowledge of where the SDS book is located, understanding its contents, and ensuring Team Members are trained on materials in the book.
Displaying knowledge of all emergency procedures.
Displaying and encouraging teamwork in the department.
Other job-related duties as assigned.