Hourly Menu Development Jobs in Oklahoma (NOW HIRING)

Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine.

Primary Tasks:

1.       You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members.

2.       Responsible for food preparation, storage, and service delivery to guest.

3.       You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations.

4.       Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.

5.       You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise.

6.       Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine.

7.       You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses.

8.       Resolve conflict situations with associates, customers, or in-house situations as they arise.

9.       You will evaluate team members and develop strategies to improve culinary standards.

10.     Perform other duties as may be assigned.

Requirements:

         Specialized culinary training

         Food Safety Certification

         Positively communicate and instruct team members

         Knowledge of menu development techniques, recipe development, plating guides, and menu cards.

         Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, saute, roasting, griddling, and par-cooking

         Basic math skills

         Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience

                                                                     About the Choctaw Nation

The Choctaw Nation is the third-largest Indian nation in the United States, with over 200,000 tribal members and more than 11,000 employees. The first tribe over the Trail of Tears, historic boundaries are in the southeast corner of Oklahoma. The Choctaw Nation's vision, "Living out the Chahta Spirit of faith, family and culture," is evident as it continues to focus on providing opportunities for growth and prosperity.

Benefits

• Free gym membership
• Free access to employee health clinic
• Free lunch for casino & resort associates
• Earned wages access once per week for hourly Associates
• Pet insurance
• Paid vacation / sick time
• Medical / Dental / Vision
• 401(K) with company match
• College tuition reimbursement
• Short-term disability, long-term disability, and family leave
• Employee assistance program
• Employee prescription program
• CNO Paid Life Insurance
• Teladoc
• On Site Dental Clinics (Jet Dental)
• On Site Mammogram Services
• Free diabetes and hypertension monitoring benefit (Livongo)
• Accolade- Concierge Benefits Program
• Wellness Program that equals savings on health insurance cost(Virgin Pulse)
• Maternity Care Program
• (Benefits provided by the Choctaw Nation are based on employment classification)

CNO was selected as a winner in both HRDUS' and Forbes' 2022 "Employer of Choice" competitions:

• Choctaw Nation of Oklahoma received recognition as one of six Best Places to Work in the United States as selected by HRDUS
• Choctaw Casinos & Resorts received recognition from Forbes as a Best Employer for Diversity in the Travel & Leisure category.
• Forbes also recognized the Choctaw Casino and Resorts as one of America's Best Employers for New Graduates.

 

         Specialized culinary training

         Food Safety Certification

         Positively communicate and instruct team members

         Knowledge of menu development techniques, recipe development, plating guides, and menu cards.

         Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, saute, roasting, griddling, and par-cooking

         Basic math skills

         Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience

1.       You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members.

2.       Responsible for food preparation, storage, and service delivery to guest.

3.       You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations.

4.       Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.

5.       You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise.

6.       Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine.

7.       You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses.

8.       Resolve conflict situations with associates, customers, or in-house situations as they arise.

9.       You will evaluate team members and develop strategies to improve culinary standards.

10.     Perform other duties as may be assigned.