Sous Chef- Three Peaks Restaurant

"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 a part of the kitchen management team and is responsible for food preparation on all shifts for Three Peaks Kitchen. 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 Executive Chef.

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.
• Monitor food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Hire, train, motivate, evaluate and supervise staff to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Responsible for maintaining and supervising kitchen staff including preparing coaching action plans, tracking attendance points, accommodating PTO and adjusting schedules and other supervisory duties.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards.
• Assist 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.
• Must be able to effectively communicate with other 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 on the line or in prep.
• Other duties as assigned.

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

• Must have ability to train and mentor the kitchen staff to comply with all standard operating procedures and requirements of their respective positions.
• Must be willing and able to train and mentor Spokane Tribal Members and promote a sense of ownership and belonging for the Spokane Tribal Members.
• Must be able to promote a sense of responsibility and cleanliness in the kitchen, including holding the Team accountable to follow health and safety standards.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Must have ability to review and comprehend recipes and other necessary documentation.
• The Sous Chef must inspect quality of all food items and have ability to propose positive changes to address any unsatisfactory quality food items.
• Must have ability to communicate effectively with all levels of employees.
• Must be able to prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.

WORKING CONDITIONS AND PHYSICAL REQURIEMENTS

• Kitchen area is subject to extreme heat and cold.
• Proper clothing is provided, Sous Chef must ensure that kitchen team is wearing appropriate non slip black shoes in the kitchen.
• Must be able to move effectively and efficiently throughout work areas.
• Will be required to be on feet for extended periods of time.
• This is a salaried position and the Sous Chef will be scheduled for 45-50 hours per week depending on holiday weeks and business levels.
• Work in varying noise levels, the severity of which depends upon customer volume.
• May occasionally be exposed to secondhand cigarette smoke.

JOB QUALIFICATIONS

• Must have a minimum of eight years of progressive experience in food preparation OR a culinary arts degree with at least three years of progressive experience in food preparation OR an accredited apprenticeship plus four years of progressive food preparation experience.
• Must have supervisory/management experience.
• Must have demonstrated knowledge of and ability to prepare all required recipes and mother sauces and have the ability to execute those recipes to the set standards and quality.
• Must be able to effectively communicate and work with front of the house operations in a professional and respectful manner.
• Must have exceptional guest service skills and standards.
• Demonstrated administrative skills including ability to issues coaching/discipline actions, create schedules and maintain efficient staffing levels.
• Computer experience is required.
• Experience with supervisory duties including budgeting, food cost control, inventory and ordering are required.
• Must have a thorough knowledge of all kitchen operations.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, each employee 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 valid Food Handler's 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 employee's department.
• Must have high level of integrity and professionalism.
• Consult Internal Control Procedures and Policy Manuals for guidance.
• Report illegal activity to Security or the appropriate levels of Management