Sous Chef - Morongo Casino, Resort and Spa
Morongo Casino, Resort and Spa
Cabazon, California 92230
Nov 28, 2017
Dec 29, 2017
Type of Position:
Food and Beverage
This position is responsible for managing the production & preparation of food items.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Observe workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed.
- Give instructions to in new methods, techniques and procedures in food preparation.
- Assure proper labeling and storage of foods and supplies.
- Participate and coordinate preparation of food and supply orders.
- Inspect equipment and facilities to assure proper use, maintenance and sanitation.
- Maintain maximum standards of sanitation and safety.
- Cook and carve meats, prepare dishes such as sauces, during rush periods.
- Comply with all company policies and procedures.
- Performs other job related duties as assigned.
- Maintains staff by recruiting, selecting, orienting, and training employees; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
- Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required.
Skill in professional cooking, knife handling skills, and preparing a variety of foods. Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials. Understanding and knowledge of safety, sanitation and food handling procedures. Ability to develop and maintain a pleasant and effective working relationship with staff and guests. Ability to direct others efficiently and appropriately.
EDUCATION and/or EXPERIENCE:
High School Diploma or GED required. Requires certification from a Culinary Institution and minimum three (3) years experience in preparation of fine food or equivalent combination of education & experience Minimum one (1) year supervisory experience.
LICENSES, CERTIFICATES & REGISTRATIONS:
Valid driver’s license. Ability to pass a NIGC key license background. Must be able to obtain County Food Handler’s Certification.
Must have the ability to read and interpret documents in English, such as order tickets, recipes, safety rules, operating and maintenance instructions and procedure manuals. Must be able to communicate effectively with coworkers and guests.
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals Must be familiar with food volume and weight measurements and conversions.
Must be able to prioritize multiple tasks within a fast-paced work environment. Must apply common sense understanding to carry out instructions furnished in written and oral form.
While performing the duties of this job, the employee is regularly required to stand and walk during an 8-hour shift. Employee is regularly required to reach with hands and arms and use hands to manipulate and feel.
The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds The employee must have the ability to hear and speak. Sense of vision must see up close, at a distance, in color and have depth perception. An acute sense of taste and smell is vital to success in this position
Work predominately takes place in a brightly lit kitchen environment. Noise levels are moderate to loud. Work involves frequent exposure to extreme heat and cold, cooking fumes and odors and is located within a smoking building. Special hazards include sharp knives and utensils, open flames and hazardous food materials and cleaning solutions.
Because we are open 24 hours a day, 365 days a year, most positions require flexibility in scheduling and may require Team Members be available for evenings, weekends, holidays and special events. A typical workweek is 40 hours and normal work schedules may vary based on business needs and may include scheduled shifts Monday through Sunday. Position may require overtime.
We are an Equal Opportunity Employer while practicing Native American preference according to law.
The information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job. The Morongo Gaming Agency reserves all rights to make changes to job descriptions whenever necessary.
Morongo Casino, Resort & Spa
49500 Seminole Drive
Cabazon, CA 92230
Phone: (951) 755-5350
Fax: (951) 849-5496
About Morongo Casino, Resort & Spa
California's newest Four Diamond Resort! Morongo Casino, Resort & Spa is a tribally-owned establishment, operated by the Morongo Band of Mission Indians, a federally recognized tribe. Our operation constitutes one of the largest and oldest tribal government-gaming properties in California.
We provide quality entertainment and exceptional service to our guests and a fun, fulfilling and safe working environment for our employees. We are the largest private-sector employer in the Banning-Beaumont region, currently employing 2,400 people in gaming and non-gaming tribal operations and significantly boosting the Riverside County/Coachella Valley economy.
As a direct result of our gaming-operation success, the Morongo tribe has eliminated welfare dependence on the reservation. We are dedicated to ensuring the continuing economic self-sufficiency of the Morongo Band of Mission Indians and to contributing to our local communities.