"Our mission is to provide our Guests' with a fun, memorable and engaging experience by exceeding our Guests' expectations." POSITION SUMMARY The Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Chef de Cuisine in monitoring kitchen activities, expediting orders to ensure quality taste and presentation and taking on additional responsibilities in the Chef de Cuisines absence to ensure that kitchen staff has proper direction.
The Sous Chef will also ensure all kitchen staff maintain excellent standards in food preparation and customer service. The Sous Chef will work with and report directly to the Chef de Cuisine.
GENERAL ACCOUNTABILITIES (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for specific positions.)
Maintain department objectives, standards, guidelines and budget to ensure proper management of department. Train, motivate, evaluate and supervise staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Assist the Chef de Cuisine with product ordering and ensuring the quality of food products and conducting end-of-month inventory; Maintain controls for reducing and tracking waste. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards. Assist the Chef De Cuisine in developing menu changes to ensure variety and food quality. Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements. Complete daily log entries and time & attendance monitoring and make necessary adjustments or edits as required. Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards. Properly measuring and monitoring kitchen ingredients and food portions. Must be able to effectively communicate with others including the public in the case of an issue with meal presentation, taste or quality. Must be willing and able to fill in where needed in the kitchen. Taking charge of kitchen opening, closing and other side duties as directed by the Chef de Cuisine Maintain ultimate cleanliness of all QSR areas; make decisions for necessary corrective action to maintain company and health department standards and avoid risk. Other duties as assigned. SUPERVISOR RESPONSIBILITIES Carries out supervisory responsibilities in accordance with STRC's policies, procedures, internal controls, and applicable laws. Responsibilities may include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and providing constructive feedback and corrective action to team members; addressing complaints and resolving problems.
WORKING CONDITIONS AND PHYSICAL REQUIREMENTS Must have ability to:
Train and mentor the kitchen staff to comply with all standard operating procedures and requirements of their respective positions. Train and mentor Spokane Tribal Members and promote a sense of ownership and belonging for the Spokane Tribal Members. Use all tools associated with the position including but not limited to knives, slicers and choppers. Subject to extreme heat and cold, proper clothing is provided. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items. Communicate effectively with all levels of team members. Move effectively and efficiently throughout work areas. Will be required to be on feet for extended periods of time. Work in varying noise levels, the severity of which depends upon customer volume. Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. JOB QUALIFICATIONS High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD). Culinary Degree or ACF Certification preferred. Five (5) years of progressive culinary experience and at least two (2) years' experience as a Kitchen Supervisor, Sous Chef, or related position. A combination of education and experience that clearly demonstrates the ability to perform the job duties at the highest level may be considered. Experience with supervisory duties including budgeting, food cost control, inventory and ordering is preferred. Demonstrate knowledge of and ability to prepare all required recipes and mother sauces and execute those recipes to the set standards and quality. Effectively communicate and work with all team members professionally and respectfully, must have experience with conflict resolutions within the team. Exhibit exceptional guest service skills and standards. Demonstrate administrative skills including the ability to issue coaching/corrective actions, create schedules, and maintain efficient staffing levels. Experience with supervisory duties including budgeting, food cost control, inventory and ordering. Demonstrate thorough knowledge of all kitchen operations. Obtain and maintain applicable State Food Handlers Certification. Must be able to efficiently use a computer, applicable procurement, POS software, and MS Office suite including Outlook, Excel, and Word. Must be able to handle cash accurately. Must be experienced with responsible alcohol service and awareness. REGULATORY AND COMPLIANCE RESPONSIBILITIES In addition to the other duties described herein, each team member has the following responsibilities related to compliance with laws and regulations:
Must be able to obtain and maintain the required Gaming License (Class C Gaming License) from the Spokane Tribal Gaming Commission. Must have a MAST Liquor permit as well as a Food Handlers Card. Attend required training sessions offered by the Spokane Tribe Casino. Perform the duties described in compliance with local laws and regulations. Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco. Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member's department, especially the WA State liquor laws and Health Codes in place. Have knowledge of the State's programs to address problem gambling. Consult Internal Control Procedures and Policy Manuals for guidance. Reports any acts of wrongdoing on behalf of any staff member that they have knowledge of. Report illegal activity to Security or the appropriate levels of Management.