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.