Sous Chef Jobs

About The Position

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.