Summary

The Sous Chef plays a crucial role in the culinary team, assisting the Room Chef in managing kitchen operations, ensuring the highest quality food preparation, and maintaining a smooth workflow. The Sous Chef may step in for the Room Chef when necessary and is expected to uphold the restaurant's standards and values while providing exceptional dining experiences for guests

Essential Duties and Responsibilities include the following: 

• Responsible for menu planning and development and implementation thereof.
• Daily preparation of food during assigned shift.
• Test new products and recipes as trends and business levels dictate.
• Responsible for all food purchases, ensuring quality, and menu specifications through use of standard operating procedures.
• Review food and labor costs of the entire food operation with the Executive Chef. 
• Assist with scheduling.
• Continually review kitchen operations for improvements in the food production area.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking, as well as providing training.
• Cooks and carves meats, and prepares, dishes, such as sauces, during rush periods and for banquets and other social functions.
• Follow established company and departmental standards for personal appearance and behavior.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Other duties as assigned.

Requirements

• Minimum 21 years of age
• Completion of Orientation and safety trainings
• Additional trainings as assigned
• Wear black nonslip shoes

Supervisory Responsibilities

Directly supervises 15 - 45 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training employees, planning, scheduling, directing work, appraising employee performance, rewarding and disciplining employees, addressing complaints, and resolving problems.

Education and/or Experience

Culinary Arts/associate degree (A. A.) or equivalent from two-year College or technical school; and/or three to four years related experience and/or training; or equivalent combination of education and experience. Diverse cooking skills and high-volume experience is required.  Supervisory experience preferred.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Certificates, License, Registrations

Gaming license issued by the Paskenta Gaming Commission.  Food handler's permit from a relevant government agency. Valid state issued Driver’s license.

Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for extended periods, typically up to eight hours; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell.  The employee frequently is required to talk or hear.  The employee is occasionally required to walk.  The employee must frequently lift and/or move up to 55 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, extreme heat, risk of radiation, and vibration.  The noise level in the work environment is usually loud.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed