Sous Chef

GET TO KNOW THE ROLE

The Sous Chef is responsible for controlling labor, production, cleanliness, quality, and presentation of food and the safety of staff on scheduled shifts. Ensure that all work is completed efficiently and is coordinated with other workers. As requested, may assist the Executive Chef, Assistant Executive Chef, and/or Room Chef with additional tasks.

WHAT YOULL DO

Be the face of MCR for new hires and team members; exemplify MCRs values and set a great example by always demonstrating excellent guest service and professionalism.

Practice, support, and promote the mission, vision, and values of Muckleshoot Casino Resort.

Assist or conduct daily pre-shift meetings.

Responsible for the planning and directing of the food preparation in the kitchen of the assigned outlet(s).

Supervise line production, including all cooks (prep and line), and ensure excess items are utilized efficiently.

Assist in setting schedules for kitchen staff associated with assigned outlets to maintain set labor budgets.

Develop and train all kitchen personnel assigned to the outlet(s).

Participate in the interview process of all new cooks for the assigned outlet(s).

Maintain menu knowledge and attention to detail plate presentation.

Contribute to the development and costing of recipes and the design/development of menus.

Assist in conducting inventory on a regular basis to ensure proper par levels.

Ensure all products are rotating on a first-in/ first-out philosophy.

Responsible for the safekeeping and sanitation of all products, by ensuring they are properly labeled and dated.

Ensure the temperature logs, waste sheets, and station sheets are completed and updated on a regular/daily basis.

Ensure kitchen and restaurant personnel are informed of menu specials throughout the day.

Ensure kitchen equipment is properly maintained and functioning.

Ensure the kitchen work area is stocked with specified tools, supplies, and equipment to meet the business demand.

Minimize waste and maintain controls to attain forecasted food and labor costs.

Ensure that sanitation standards as set forth by Muckleshoot, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.

Ensure proper procedures are adhered to while handling emergency situations.

Instruct team members on the correct usage and care of all machinery in the kitchen operations, stressing safety.

Ensure the quality and consistency of products by implementing and following recipes.

May need to assist team members with production as needed during high volume periods as well as monitor food flow, presentation, and timing on occasion.

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Create, maintains, and facilitate a positive work environment; promote positive team member relations and report issues to the appropriate personnel.

Other duties as assigned.

WHAT YOULL BRING

Ability to obtain a Class III B+ gaming license.

5 (five) years of kitchen experience required.

2 (two) years of kitchen management required.

1 (one) year of food ordering required.

Valid WA State Health Card/Food Handler permit required.

Source: Casino Careers