Lead Sous Chef — Culinary Leadership & Growth

Cache-Creek-Casino-Resort; California; On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Great Pay

Opportunities to Grow

Gas Discounts

Life Insurance

Paid Time Off (PTO)

Recognition Program

Free meals in our Employee Dining Room

Weekly Paychecks

Affordable Healthcare

Medical Insurance

Vision Care Insurance

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Job summary

Cache Creek Casino Resort is seeking a Lead Cook or Sous Chef to manage by shift the daily operations of the Culinary in the restaurant. You will observe cooking staff and assist to ensure all food products are prepared to standard, and collaborate with front of house management to ensure smooth operations and high quality guest service.

The role requires a high school diploma, 1–2 years of culinary school or apprenticeship, and 1–2 years in a quality oriented kitchen.

Qualifications

• High School diploma required.
• One to two years of culinary school or ACF approved apprenticeship recommended.
• One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef.

Responsibilities

• Manage by shift Culinary Staff in the restaurant.
• Coach and counsel staff as required.
• Execute menu as prescribed by recipe standards.
• Manage portion control and FIFO of all food product.
• Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas.
• Expedite line and observe plates leaving kitchen.
• Communicate important culinary information to FOH regarding specials, 86'ed items, changes or substitutions.

Education

High School diploma

Culinary school or apprenticeship

Job description

Cache Creek Casino Resort is seeking a Lead Cook or Sous Chef to manage by shift the daily operations of the Culinary in the restaurant. You will observe cooking staff and assist to ensure all food products are prepared to standard, and collaborate with front of house management to ensure smooth operations and high quality guest service.

The role requires a high school diploma, 1–2 years of culinary school or apprenticeship, and 1–2 years in a quality oriented kitchen.