Sous Chef

POSITION SUMMARY

The Sous Chef at Cahuilla Casino Hotel is a dynamic culinary professional who thrives in a high-energy environment. Reporting to the F&B Manager, this individual is a key player in enhancing guest dining experiences through innovative recipe creation, meticulous food purchasing, and the upkeep of exceptional quality standards. The Sous Chef's role extends to ensuring kitchen operations adhere to the highest levels of sanitation, training team members in culinary techniques, and optimizing kitchen productivity.

DUTIES AND RESPONSIBILITIES

• Craft and refine food and product preparation processes to meet the hotel's signature recipes, portioning, cooking, and serving standards.
• Skillfully prepare an array of food items, utilizing various kitchen apparatus such as broilers, ovens, grills, and fryers.
• Uphold absolute quality control for all products served.
• Consistently align with standardized cooking methods, portion sizes, quality benchmarks, and kitchen policies.
• Manage inventory effectively, ensuring adequate food product levels for seamless service.
• Execute precise portioning and preparation of food items in accordance with standardized recipes and specifications.
• Maintain an immaculately clean and organized kitchen workspace, adhering to health and safety standards.
• Prepare dishes employing diverse cooking techniques, ensuring exceptional flavor and presentation.
• Monitor and maintain optimal food storage and refrigeration standards.
• Contribute to food prep tasks during less busy times as necessary.
• Implement the kitchen's closing routines, guiding the team in maintaining cleanliness and order post-service.
• Participate actively in staff meetings, offering constructive feedback and ideas for improvement.
• Direct kitchen staff management, including hiring, training, evaluating, and implementing disciplinary measures when required.
• Supervise kitchen staff training in the safe usage of kitchen tools, maintaining cleanliness, and adhering to sanitation protocols.
• Ensure the upkeep of all kitchen equipment through regular inspections and adherence to maintenance schedules.
• Organize necessary documentation and administrative tasks with efficiency and accuracy.
• Collaborate with restaurant management to develop menu items, cost analysis, and recipe standardization.
• Manage food orders, ensuring compliance with quality specifications, and oversee proper delivery and storage procedures.
• Implement effective food cost control measures, including proper requisition, storage, recipe adherence, and minimizing waste.
• Enforce and monitor the execution of restaurant policies, particularly concerning employee evaluations, ensuring timely and fair processes.
• Strategically schedule staff according to business demands while meeting budgetary constraints.
• Stay informed of and enforce all company policies, maintaining a fair and professional workplace.

QUALIFICATIONS AND REQUIREMENTS

• At least 5 years of culinary experience, including roles at the Executive/Head Chef level, and a minimum of 6 months in a management or supervisory capacity.
• Proficiency in modern computer applications and F&B management software.
• Excellent communication skills, capable of engaging effectively with management, staff, and guests.
• Physical capability to perform job duties, including lifting up to 50 pounds, bending, stooping, and standing for extended periods.
• Ability to work collaboratively in a diverse environment, sensitive to the needs of a varied workforce.
• Compliance with essential job functions, with or without reasonable accommodation.
• Successful completion of Title 31 training and food handler training.
• Eligibility to obtain and maintain a gaming license as mandated by the Cahuilla Tribal Gaming Agency.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.
• While performing the duties of this job, the employee is frequently required to walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop, or bend, and speak and hear.  Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• While performing the essential functions of this position, the employee is occasionally exposed to outdoor weather conditions and required to move out to the Casino floor and exposed to a non-smoke free environment.
• Cahuilla Casino is committed to a drug and alcohol-free workplace. Any job offer is conditional upon successful passing of a pre-employment drug test and must qualify for a Cahuilla Gaming License, which includes an extensive background security check.
• If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a “reasonable time” agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.
• A drug test will be required prior to employment and periodically thereafter.

NOTE

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.