Executive Sous Chef

Cherokee Nation Entertainment; Roland (OK); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a skilled Sous Chef to lead kitchen operations and ensure high food quality standards. This pivotal role involves supervising staff, managing administrative duties, and maintaining a clean and safe kitchen environment. The ideal candidate will have a strong culinary background, excellent leadership abilities, and the capacity to thrive in a fast-paced setting. Join a dynamic team where your contributions will enhance guest experiences and foster a positive work atmosphere. If you are passionate about culinary arts and ready to take on a leadership role, this opportunity is perfect for you.

Qualifications

• 7+ years of kitchen experience with a strong culinary background.
• Ability to manage kitchen staff and oversee operations effectively.

Responsibilities

• Maintain food quality and oversee kitchen operations.
• Supervise kitchen staff and manage administrative tasks.
• Ensure adherence to recipes and promote a positive work environment.

Skills

Culinary Arts

Leadership Skills

Food Safety

Sanitation

Organizational Skills

Time Management

Communication Skills

Interpersonal Skills

Education

Associate’s Degree

Tools

Large Kitchen Equipment

Job description

The Sous Chef plays a critical role in the kitchen's daily operations, ensuring that all food meets the established quality and presentation standards. This position requires a strong understanding of culinary arts, effective leadership skills, and the ability to manage multiple priorities. The Sous Chef will supervise kitchen staff, handle administrative duties, and maintain a safe and clean work environment. They will be instrumental in creating a positive guest and team member experience by ensuring consistent and timely food production.

Qualifications

• Associate’s degree and 7 years of related experience, or an equivalent combination of education and experience.
• Strong knowledge of culinary arts, food safety, and sanitation.
• Proven experience in kitchen supervision and management.
• Ability to operate and maintain large kitchen equipment.
• Excellent leadership, communication, and interpersonal skills.
• Strong organizational and time-management skills.
• Ability to manage multiple priorities and work in a fast-paced environment.
• Proficiency in administrative tasks, including scheduling and payroll.
• Ability to lift up to 50 lbs.
• Ability to work varied shifts, including weekends and holidays.
• Ability to obtain SERV Safe certification.
• Ability to obtain and maintain licensing by the appropriate gaming authority.
• Ability to obtain a state-issued Alcoholic Beverage License.

Responsibilities

• Maintain the standards for food quality, presentation, and sanitation.
• Supervise kitchen staff, including scheduling, training, and performance management.
• Oversee all aspects of kitchen operations, ensuring efficient and timely food production.
• Manage administrative tasks, including performance appraisals, payroll, and inventory control.
• Ensure adherence to standardized recipes and portion control.
• Create and implement new menu items and standardized recipes.
• Maintain proper food storage, rotation, and inventory.
• Ensure proper cleanliness and maintenance of the kitchen and equipment.
• Provide leadership and training to kitchen staff.
• Promote a positive and safe work environment.
• Operate and maintain large kitchen equipment.
• Address and resolve kitchen staff conflicts.
• Ensure the timeliness of guest orders.