Top 12 Chef Jobs in Bishop, Ca

Sous Chef
BISHOP PAIUTE TRIBE DBA WANAAHA CASINO —Bishop, CA
- Weekends as needed
- Background check
- Pass drug screening
- Mid-level
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Chef
NEW DIRECTIONS FOR WOMEN INC —Mesa, CA
- $23 - $26 an hour
- Part-time
- Current TB test
- Research
- Mid-level
Quick Apply
Breakfast Culinary Supervisor - Limelight Mammoth
Limelight Hotels —Mammoth Lakes, CA
- $25 - $28 an hour
- Full-time
- Spanish
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Dental insurance
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8d

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Sous Chef

BISHOP PAIUTE TRIBE DBA WANAAHA CASINO
Bishop, CA

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Job Details

Full-time

Qualifications

Kitchen health and safety standards
Staff supervision
Confidential information handling
Food service health code compliance
Team supervision
High school diploma or GED
Driver's License
Food & beverage production
Leading team collaboration initiatives
Managing kitchen staff
Food ordering
Legal compliance
Communication with kitchen staff

Full Job Description

POSITION SUMMARY

Under the direction of the Food & Beverage Director, the Sous Chef will be responsible for assisting the Food & Beverage Director in managing the day-to-day operations of the kitchen, while ensuring the highest standards of quality and presentation. Provides leadership and direction to kitchen Team Members including all Cooks (Line and Prep). Ensures that all recipes, food preparations, and presentations meet the standards set forth by the Food & Beverage Director, as well as the General Manager.

Indian Preference: The Bishop Paiute Tribe’s Wanaaha Casino is an Equal Opportunity Employer within the confines of the Indian Preference Act and the Bishop Paiute Tribal Employment Rights Ordinance No. 1992-01 (as amended on June 28, 2012) and the Indian Self Determination and Education Assistance Act (24 U.S.C. 450, et seq.), 25 CFR 271.44 and other relevant laws.

ESSENTIAL DUTIES

Responsible for the planning and directing of the food preparation in the kitchen of assigned outlet(s).
Supervise line production, including all Cooks (Prep and Line) and ensure excess items are utilized efficiently.
Develop and train all kitchen personnel assigned to outlet(s).
Maintain menu knowledge and attention to detail plate presentation. and creates food ideas.
Contribute to the development and costing of recipes and design/development of menus.
Assist in conducting inventory on a regular basis to ensure proper par levels.
Ensure kitchen equipment is properly maintained and functioning.
Minimize waste and maintain controls to attain forecasted food and labor costs.
Ensure 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.
Ensure the quality and consistency of products by implementing and following recipes.
Maintains superior food quality.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Communicate “daily specials” to all Line Cooks to facilitate product utilization.
May need to assist Team Members with production as needed during high volume periods as well as monitoring food flow, presentation, and timing on occasion.
Provide guidance and mentorship to maintain high standards of performance and foster a positive work atmosphere.
Ability and willingness to attend additional training is required.
Other related duties as assigned.

SUPERVISORY RESPONSIBILITIES

Supervises the day-to-day operations of kitchen Team Members; assists with staffing, training, scheduling, supervision, and evaluation of kitchen Team Members. Must demonstrate the ability to lead by example.

EDUCATION AND EXPERIENCE:

High School Diploma, HSED, or GED is required.
Must be at least 21 years of age or older.
Must possess a valid Driver’s License.
Minimum of three (3) years in a high-volume, fast-paced kitchen.
Two (2) years of kitchen management required.
One (1) year food ordering required.
Formal culinary training/certification, associate degree in culinary arts, or a minimum of 3 years’ experience in a Sous Chef role preferred,
Formal culinary degree or equivalent professional experience.
Menu development and recipe creation experienced Line Cook.
Proven leadership experience in kitchen management, in both a la carte and banquet settings.
Familiar with computer/POS functions to include all MS Office functions.
Must have thorough knowledge of the Laws and Regulations governing Food & Beverage preparation and service to ensure quality and a safe food work environment.

OTHER REQUIREMENTS

Ability to maintain confidentiality in all matters.
ABC (Alcoholic Beverage Control) Training is mandatory within first 30 days of employment.
Food Handler’s Card is mandatory within first 30 days of employment.
Must pass Title 31 within first 30 days of employment.
Must possess the ability to interact with the public, fellow employees, tribal enterprises, and county and state agencies demonstrating respect, tact, courtesy, objectivity, and maturity to develop an effective and cooperative working relationship.
The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
The ability to inform and communicate orally and in writing in diverse and challenging situations is required.
Must meet requirement to qualify for a Bishop Paiute Gaming License. Must pass an extensive background check.
Must pass pre-employment drug test.

PHYSICAL REQUIREMENTS

Ability to work long hours.
Ability to stand for long periods of time without sitting or leaning.
Ability to manage multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Ability to work around variable temperatures.

WORKING ENVIRONMENT

The work environment characteristics described are representative of the Team Member encounters while performing the essential functions of this job.

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