Weekend Test Kitchen Recipe Development Chef Jobs in Oregon

TITLE:

Sous Chef

LAST UPDATED:

July 29, 2022

DIVISION:

Guest Services

DEPARTMENT:

Food and Beverage

REPORTS TO:

Room Chef

FLSA STATUS:

Exempt

COMP LEVEL:

10

________________________________________________________________

Summary: Supervises and coordinates the activities of cooking staff in high-volume casino food outlets

The intent of this position description is to provide a representative summary of the major duties and responsibilities performed by this position. Employee(s) may be required to perform position-related tasks other than those specifically listed in this description.

Essential Job Functions:

• Supervises and monitors daily operations within the venues; ensures quality of food and appropriate staffing levels.
• Prepares schedules for employees including work shifts, lunches, and breaks. Ensures area is properly staffed.
• Monitors activities of other staff and provides instructions in the finer points of cooking; follows general standards per the department and position; trains new employees and monitors training by training buddies.
• Performs or assists other staff in performing duties, such as cooking, carving meat, preparing dishes and sauces, and/or cleaning areas.
• Assists in menu planning and development.
• Monitors guest satisfaction of food; resolves any problems that occur during assigned shift.
• Tests new products and recipes and reviews kitchen operations for improvements in the food production area.
• Performs administrative duties such as assisting with interviewing and performance evaluations, preparing memos, documents, and reports, and reviewing food and labor costs with the Executive Chef and the Room Chefs.
• Requisitions supplies, prepares inventories as requested, tracks products delivered, and ensures proper billing of items.
• Prepares menus for special events.
• Completes HACCP reports, and monitors time and temperature recording.
• Access to Point of Sale and proper credentials to complete basic functions on Point of Sale.

Spirit Mountain Standards:

• Delivers Spirit Mountain’s Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Learns, comprehends, and complies with all Company and departmental policies and procedures, MICS, gaming regulations, and Title 31 Regulation requirements.
• Follows all Corporate and departmental safety policies and procedures.

Supervisory Responsibilities:

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws and in alignment with SMGI’s Pride Values, Brand Promise, and Business Vision.
• Interviews and trains employees.
• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.
• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.
• Ensures the hiring, training, promoting, assigning, disciplining, and discharging of employees are in accordance with Tribal Law, including without limitation, the Tribal Employment Rights Ordinance (TERO).
• Assist Front of House with processing voids, combining checks, splitting checks, and other Point of Sale processes as needed.

Required Knowledge of:

• Standard menu and recipe planning and development.
• Principles, practices, and processes of food preparation and delivery.
• Principles, practices, and processes of safe food handling and safe work practices.
• Principles, practices, and processes of inventory control and ordering systems.
• Tools, materials, and equipment used in food preparation and processing.
• Methods and strategies for calculating and monitoring food production costs.
• Computer hardware and software applications.
• Supervisory principles, practices, and methods.

Required Skill in:

• Preparing food, food products, and menus.
• Testing and creating new recipes.
• Recognizing and correcting situations that are unhealthy or may lead to poor guest service.
• Monitoring and providing guest service.
• Operating computer hardware and software applications.
• Supervising, leading, and delegating tasks and authority.
• Communicating both orally and in writing.
• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• Associate’s Degree in culinary arts or a related field, and three (3) years high volume cooking experience, six (6) months of supervisory experience, or equivalent combination of education, training, and experience.
• Low-security gaming license issued by the Grand Ronde Gaming Commission.
• Must have up-to-date/current ServSafe Food Manager Certificate
• Must be at least 18 years of age.
• Due to the nature of the interactions with other employees and the public we serve, employees may be required to provide documentation of or receive certain health vaccinations.

Environmental Factors and Conditions/Physical Requirements:

• Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes, or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.
• Subject to high levels of noise.
• Work is subject to frequent standing and walking, with occasional sitting, bending, reaching, kneeling, and lifting up to 50 pounds.
• Work is subject to frequent use of hands and arms to finger, handle, feel, and reach.

Equipment and Tools Utilized:

• Equipment utilized includes a personal computer, standard office equipment, and hand tools used in the preparation and processing of food including ovens, burners, broilers, deep fryers, pots, pans, skillets, slicers, steamers, mixers, food processors, knives and other cooking utensils, telephone, and two-way radios.

The above statements are intended to describe the major duties and responsibilities performed by this position and the employee acknowledges receipt of the job description.