SOUS CHEF
HOURLY POSITION: $24.85/HR
Must be flexible to work swing/overnight shifts including weekends and holidays
PURPOSE:
Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef will actively supervise, coach, counsel, direct, train and mentor Team Members in meeting company quality standards and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment within the kitchen area.
SUPERVISORY SCOPE:
This position directly supervises:
Position
Kitchen Steward
Lead Kitchen Steward
Cook
Pastry Cook
Lead Cook
Expeditor
ESSENTIAL JOB DUTIES/RESPONSIBILITIES:
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Responsible for management of the assigned kitchen operation.
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Ensures training of assigned shift kitchen staff is conducted in a timely manner. The incumbent also communicates with team members to help them understand their job descriptions and company policies.
- Responsible for completing documentation of team member performance and attendance in accordance with Naskila policy, including independently initiating and authorizing any employment action deemed necessary.
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Responsible for hiring and terminating team members of the kitchen operation.
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The incumbent must maintain and update all employee files and required company documentation forms.
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Review all sanitation and production charts for the kitchen operation.
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Maintains fiscal controls for profit and loss purposes.
- Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, transfer controls, effective purchasing procedures, kitchen security procedures and waste control.
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Controls labor costs through effective scheduling of kitchen staff, cross-training, and development of employees.
- Responsible for the on-going training, development, mentoring and supervision of hourly employees.
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Manages purchasing and preparation of all food products meet Naskila standards of quality and consistency.
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Assists Executive Chef in the development of menus, ensuring quality, consistency and style of concept are maintained.
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Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Greets guests and touches tables.
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Coordinates the storage, maintenance, and repair of all kitchen equipment during shift to ensure operational readiness.
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Manages and participate in all line set-up, prep, and breakdown activities. Responsible for in service delegation of tasks to line personnel and hands on participation during peak periods.
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During dinner hours responsible for expediting of food items.
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Other duties as assigned.
REQUIREMENTS:
Education and Experience:
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High School Diploma/GED or related food service job experience.
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Minimum of three (3) years’ previous experience managing a full-service kitchen in a restaurant or hotel.
Skills and Abilities:
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Knowledge in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling.
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Knowledge of 24-hour, seven day a week food operation.
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Ability to communicate effectively with all levels of staff.
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Up to date knowledge of any applicable Safety Guidelines, plus Environmental Health Codes
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Excellent organizational and communication skills.
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Skilled to all technical and sanitary aspects of food preparation and presentations.
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Ability to speak, read, and write in English.
PREFERRED:
Education and Experience:
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Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining.
REQUIRED TRAINING:
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New Team Member Orientation
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Team Member Policy Handbook
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Department Policy Handbook
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Guest Service Standards
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Any position related training deemed necessary by Department Manager
CONDITIONS OF EMPLOYMENT:
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Must possess sensitivity to the Native American culture.
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Must be a minimum of 18 years of age.
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Must be able to obtain and maintain a Gaming License.
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Must comply with all Naskila Casino Policies.
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Must successfully complete an Introductory Period.
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Must be able to communicate and interact with Guests, fellow Team Members, and Management in a professional and courteous manner.
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Must follow all Safety Rules and Regulations.
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Must adhere to Dress Code and Appearance Policies.
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Must maintain and wear uniform provided by Naskila Casino, if applicable.
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Practice good personal hygiene.
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Must be willing to work all shifts, weekends, and holidays as deemed necessary by the Department Manager.
GUEST SERVICE EXPECTATIONS:
In support of our Brand Promise all Team Members will be expected to provide an Exceptional Entertainment Experience. Team Members will specifically:
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Delight Our Guests
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Pay Attention to Details
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Help Other Team Members Succeed
