SOUS CHEF - CAZ Prod Kitchen

Job Title: Sous Chef (Casino Arizona)

Department: Food & Beverage

Reports To: Restaurant Chef 

Summary

Responsible for assisting the Restaurant Chef or Chef de Cuisine for all kitchen functions ranging from inventory, and ordering of product, to food preparation and plate presentation.  Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. Assists the Restaurant Chef, Banquet Chef or Chef de Cuisine to ensure that all products needed for the daily menu are available.  Works closely with the Executive stewards and Asst. Executive Stewards. 

Supervisory Responsibilities

Directly supervises the Line Cook, the Pantry Cook and the Concession Attendant in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; assigning and directing work.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Provides supervision and support to all kitchen personnel.
• Ensures that all food served is prepared properly and meets set quality standards.
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Is, at all times, appropriately groomed and wears the uniform provided.
• Ensures that all kitchen preparation work is completed by the specified time.
• Assumes full management responsibility for the kitchen in the Restaurant Chef’s absence.
• Prepares special orders when requested.
• Spot-checks food preparation procedures for quality and accuracy.
• Directs and instructs kitchen staff in their individual tasks.
• Corrects improperly prepared items as needed.
• Ensures that all equipment in the kitchen is properly maintained and in working order.
• Coordinates with support departments for acquisition of needed goods and services.
• Works to maintain food costs within set operating budgetary constraints.
• Ensure that supply stock is maintained at par levels.
• Assists in the preparation and production of all foods.
• Inspects entire kitchen area for cleanliness.
• Maintains accurate recipe books.
• Assists in setting and maintaining food specs in all products used.
• Maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated.
• Hires and trains Tribal Members consistent with the casino’s Community and Indian Preference guidelines.
• Stays current with culinary trends.
• Assists and or executes off property functions representing the Orange Sky Restaurant at Talking Stick Resort.

Education and/or Experience

HS/GED required; minimum five (5) years cooking experience in a high volume dining establishment with two (2) years in a supervisory role; and/or an equivalent combination of related experience and formal culinary education or training.

Certificates, Licenses, Registrations

Must possess a Maricopa County Food Handlers Card and ServSafe® Certification.

Computer Skills

Must have good PC skills and a working knowledge Microsoft Office applications, timekeeping/payroll systems (Kronos preferred) and inventory/purchasing systems (SWS preferred).

Other Qualifications

Must have strong interpersonal and communications skills. Must present a well-groomed professional appearance. Must have the ability to manage multiple tasks and priorities.

Language Skills

Must be able to read, write, speak and understand English.