Sous Chef - Falls Buffet

Description

Pay Rate: $58,118.79/annual
Shift: Varies
Position Type: Full-time

PURPOSE 

The Sous Chef reports to the Chef De Cuisine followed by the Executive Sous Chef and acts as the Primary Manager in the kitchen in the absence of the Chef De Cuisine.  Develops Snoqualmie Culinary Team through hiring and training.  Performs as a team player demonstrating leadership, coaching, and organizational skills on a day-to-day basis.  Creates a motivational environment, by being approachable and available to Management and Team Members. Encourages “give and take,” and constructive suggestions.  Involves Team Members when setting objectives.  Models behavior expected from Team Members. Keeps Team Members informed on immediate direction or plans.   

SUPERVISORY SCOPE 

• Lead Cook
• Prep Cook
• Lead Steward
• Line Cook
• Steward 

ESSENTIAL DUTIES / RESPONSIBILITIES  

• The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department. 
• Determines production needs, facilitates production, delegates appropriate tasks to the Lead Cooks and oversees these tasks to conclusion. 
• Responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine.
• Responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time & attendance monitoring and approval.
• The Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine. 
• Training, coaching and leading; the Sous Chef is one of the senior culinarians for the outlet and needs to conduct themselves as such. 
• They are responsible for monitoring training of all employees in their department, with direct responsibility to train the lead cooks. 
• Coach their team to achieve desired results and development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
• Responsible for ordering, product specifications, quality of food products and end of month inventory; maintain controls for reducing and tracking waste. 
• Other duties as assigned.

Requirements

Education and Experience: 

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD).
• Five (5) years of culinary experience coupled with at least two (2) years’ experience as a Supervisor or Sous Chef.
• All experience must run concurrently with no significant gaps, and must be current within six (6) months of the application for employment.
• Proven knowledge of proper Food Handling Procedures.
• Proven strong organizational and communication skills.
• Proven computer experience and knowledge of MS Excel, MS Word, and email.

PREFERRED

Education and Experience: 

• Snoqualmie Casino Career Development Track Series completion.

Skills and Abilities: 

• Culinary Degree or ACF Certification

Snoqualmie Casino exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission. Pre-employment drug testing is required for all positions. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I). DOT panel testing is required for the Driver position.