Sous Chef  (Full Time, All Shifts)
Department: Food & Beverage

Position: Sous Chef

Department: Food and Beverage

Reports to: Executive Chef

Summary: Responsible for the preparation of all foods and sauces during and assigned shift, in accordance with company specifications and standards.

Duties and Responsibilities: Specific areas of responsibility included, but not limited to:

  • Supervise all (F&B Outlets) production staff ensuring compliance with company policy and procedures, controls, specs and standards.
  • Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes.
  • Delegate and instruct all kitchen Team Members in producing a smoothly and efficiently run operation on a scheduled shift.
  • Assist in all areas of food production as needed.
  • Responsible for maintaining a consistent regular attendance record.
  • Responsible for maintaining a clean and sanitary area at all times in full accordance with State and Federal Health Regulations.
  • Maintain and monitor all check lists and HAACP temperature readings.
  • Follow all instructions and procedures delegated by the Director of Food and Beverage.
  • Manage daily restaurant operations (F&B Outlets) with a focus on flawless execution, increasing profit and enhancing the guest experience.
  • Promote a teaching and learning environment.
  • Ability to partner and build relationships with management, colleagues and vendors while demonstrating leadership and integrity and promoting team success.
  • Ability to motivate others to accomplish goals
  • Knowledge of food specs and execution.
  • Perform accurate inventory procedures.
  • Knowledge of creating recipes to maintain food consistency.
  • Responsible with complying with labeling and covering food items, once they are prepared and taken to the cooler.

Mandatory Requirements:

  • One year certificate from college or technical school; or up to three years related experience and/or training; or equivalent combination of education and experience.
  • Three (3) years of experience as a Sous Chef.
  • Must have employment eligibility in the U.S.
  • Strong organizational and interpersonal skills required.
  • Ability to read, write, speak, and understand English.
  • Able to work in a fast paced atmosphere.
  • Must be able to work weekends, holidays, and special events.
  • Must be able to lift 50 lbs.
  • Must be computer literate (Microsoft Office).
  • Knowledge of email, spreadsheet software, word processing software and presentation software.
  • Must be physically able to stand and walk for long periods of time.
  • Able to obtain a valid non-gaming license.
  • Able to obtain an Arizona Drivers License.
  • Must attend State, Federal, Tribal, Casino, and Department mandatory trainings and pass any applicable testing.
  • Creates 100% guest satisfaction by providing genuine hospitality and by exceeding guest expectations.
  • Focus on the Customer Seek to understand the (internal / external) customer and meet the needs of both the customer and the company.

If you would like to set profiles, manage, and track your submissions you can register here

...or if you already have an account you may login here

...or





555 Middle Verde Road, Camp Verde, AZ 86322 - 800-381-SLOT (7568) - cliffcastlecasino.com