Sous Chef

Reports to

Executive Sous Chef

Scope of Position

Responsible for the assisting the Executive Chef in all areas of food production; sanitation, presentation, cost control, training of staff and organization of the different food operations in order to attract and retain gaming guests while contributing to the operating success of the food and beverage department.

DUTIES AND RESPONSIBILITIES:

The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary.

Essential Functions

An individual must be able to successfully perform each essential function of this position listed below with or without reasonable accommodation.

Supervisory Responsibilities

Supervises day-to-day activities; provides training, planning, assigning and directing work; interviews and hires; appraises performance, rewards, and disciplines employees; corrects and approves time cards, schedules time off, and posts shift bids; and addresses complaints and resolves problems.

Other Responsibilities

• Performs all functions in accordance with applicable Tribal, Federal and other laws and gaming regulations and Kickapoo Lucky Eagle policies and procedures.
• Ensures the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions.
• Ensures that all food products prepared meet the established specifications and standards and proper levels of food are prepared based on forecasted needs and their prompt delivery to the designated outlet or for customer consumption.
• With a "Hands on Approach," assigns tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely and organized manner.
• Responsible for complete set up of assigned food outlets. Inspects each assigned outlet for readiness and timely opening of each outlet. Ensures production schedules, cleaning schedules, time and temperature logs are followed using specified methods during the assigned shift.
• Completes required daily reports, conveys issues, identifies problems and offers solutions for improvement. Relays guest and staff complaints as well as reports health and safety concerns
• Communicates variances from standards and expectations to the Executive Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff. Maintains awareness of all changes and conveys the correct information to the next shift.
• Ensures that a sanitary, neat, clean, organized, safe, comfortable environment for employees and guests is maintained at all times.
• Reviews menu items and makes changes as necessary. Utilizes leftovers whenever possible.
• Ensures that kitchen equipment is clean and in working order, reports and prepares work orders for required repairs. Ensures that all equipment is handled safely and with reasonable care.
• Creates recipe cards for all menu items and trains cooks using recipe cards.
• Prepares dishes and all food items for special events.
• Creates menus for Steakhouse including daily/nightly features offerings that attract guests.
• Ensures food items are appealing, tasty and creative.
• Assists the Executive Chef with annual budget process and makes recommendations with regards to staffing, menu items, training and kitchen equipment.
• Attends, and satisfactorily completes all required training as assigned and required.
• Manages and maintains security of confidential information entrusted to position.

Marginal Functions

• Other duties as assigned.

Essential Competencies

An individual must be proficient in each of the competencies listed below to successfully perform the responsibilities of this position.

Knowledge

• Creativity: Knowledge of ingredients and how to use them in a creative way.

Skills and Abilities

• Hand-eye coordination: Excellent technique when cutting and preparing food. Hand-eye coordination is needed.
• Time management skills: Demonstrates a strong commitment in managing the responsibilities of their position as well as the duties of the culinary team.
• Ability to use office equipment with strong skills in Microsoft Office.
• Critical thinking- Evaluates arguments or propositions; makes judgments that can guide the development of beliefs and taking action. Discovers a rule or principle underlying the relationship between two or more objects and applies it to solving a problem.
• Results oriented- Organizes and carry out courses of action to manage likely situations. Makes things happen and achieves practical results. Makes sacrifices and works well for big returns.
• Problem solving- Recognizes problems and devises and implements plan of action. Evaluates progress and revises plan as needed.
• Setting goals and measuring performance- Understands work requirements and improves levels of competence. Sets goals and considers strategies to select those that balance progress toward goals against unwanted costs. As the task evolves monitors and measures the accumulating effects of the situation. Uses performance measures to improve work processes.
• Managing Human Resources- Assesses knowledge and skills and distributes work accordingly, evaluates performance, and provides comments and feedback. Assesses needs and obtains training resources for workplace learning activities.
• Exercises leadership- Communicates thoughts, feelings, and ideas to justify a position. Encourages, persuades, and convinces others to maintain high standards. Uses an appropriate leadership style for different situations. Responsibly challenges the status quo. Establishes credibility through competence and integrity.
• Creates and maintains motivation- Includes activities that may help a supervisor and subordinate work together and activities which may lead to an environment conducive to efficient work
• Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical such as probability and inference.
• Language Skills: Excellent oral and written communications skills. Spanish or other language skills a plus.
• Reasoning Ability: Ability to define problems, collect data, establish facts, and draw conclusions. Ability to understand complex instructions and material. Ability to mentally process abstract ideals.

Physical Activities

The physical activities described here are representative of those that must be met and are encountered by an employee to successfully perform the essential functions of this job.

• While performing the duties of this position, the employee is regularly required to stand, sit, walk, bend for extended periods; reach with hands and arms; talk and listen on a regular basis.
• The employee must be able to concentrate for prolonged periods.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception.
• The employee must be able to communicate effectively in person or using telecommunications equipment.
• The employee must have the hand-eye coordination and manual dexterity to operate a keyboard, touch-screen display, telephone and calculator.
• Lift, push and pull up to 50 lbs.

Work Environment

The work environments described here are representative of those that must be met and are encountered by an employee to successfully perform the essential functions of this job.

• Ability to work for extended periods in an office under artificial fluorescent lighting.
• While performing the duties of this job, the employee is frequently exposed to smoke, toxic materials, air contaminants, noise, and temperature extremes.
• The employee must be able to perform under pressure and work long hours under stressful conditions.
• The employee may be exposed to the risks associated in attempting to resolve issues with difficult guests and extremely irate staff members.

Availability

An individual must have the following job availability to perform one or more essential functions of this position.

• Location: 794 Lucky Eagle Drive, Eagle Pass, TX 78852
• Flexibility: The employee may need to work nights, weekends, holidays and/or extended hours if required.

Travel

Traveling may be necessary to perform one or more essential functions of this position.

REQUIRED ENTRY CRITERIA

Education and Experience

• High school diploma or GED is required.
• A degree from an accredited culinary school is required.

• A minimum of 4 years progressive experience in a hotel, resort, casino or high volume restaurant.
• The candidate will have held the position of a Sous Chef, Chef de Cuisine or Kitchen Manager.

Other Criteria

• Must be at least 18 years of age.
• KTTT Gaming Commission Gaming License, including successful completion of background check necessary to obtain and maintain License. Responsible to keep all documents current and valid at all times.
• Must be able to provide authorization to work in the United States.
• Must have access to reliable transportation to commute to and from work.

PREFERRED ENTRY CRITERIA

Education and Experience

• Opening or start up experience is preferred.
• Experience in la carte service, fine dining and Steakhouse concept is preferred.

Other Criteria

• Native American preference is observed.