Sous Chef

Job Type

Full-time

Description

Are you an experienced and passionate Sous Chef looking for your next challenge? We are looking for a creative and enthusiastic individual to join our team. This is an exciting opportunity to develop and hone your culinary and leadership skills, and to work in a dynamic and supportive kitchen environment. As Sous Chef, you will be responsible for assisting the Executive Chef in managing the day-to-day operations of the kitchen, while ensuring the highest standards of quality and presentation. If you are looking for a role to further your career and you have a passion for culinary perfection, we would love to hear from you!

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls.
• The Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Food and Beverage Director or Executive Chef.
• Provide oversight and resolution responsibility for employee performance issues. The Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event.
• Actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic, and cooperative work environment.

SUPERVISORY RESPONSIBILITIES:

• Directly supervises all Cooks, Prep Cooks, Kitchen Managers
• Directions may be provided to Cooks, Prep Cooks and Runners regarding preparation and stocking requirements.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training employees; planning, assigning, and directing work; and addressing complaints and resolving problems and evaluating employee's performance.

Requirements

EDUCATION and/or EXPERIENCE:

• Formal culinary training/certification or associate degree in culinary arts required.
• Minimum 3 years Sous Chef management experience required in both a la carte & banquet operations.
• Minimum 3 years cooking experience in a moderate to high volume environment.
• Must be able to pass a background check.
• Class 12 Mixologist Permit obtained upon hire.
• Current Washington State Food Worker Card obtained upon hire.

To learn more about Benefits at Little Creek, visit: https://littlecreek.com/careers/

LITTLE CREEK CASINO RESORT VISION AND MISSION EXPECTATIONS:

Little Creek Casino Resort Team Members display their best performance with professional and energetic behavior to promote us as the friendliest casino to our distinguished guests and the best place to work with quality jobs in the region to our team members.

Little Creek Casino Resort is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Salary Description

Based on Experience