Lead Sous Chef - Innovative Kitchen Ops & Mentorship

Casinoapachetravelcenter; Mescalero (NM); On-site; USD 55,000 - 75,000; Full time

Job summary

Casino Apache Travel Center is seeking a seasoned kitchen supervisor to assist and manage the general operation of the kitchen across Food and Beverage outlets. You will lead daily production, coordinate with leadership, and ensure tasks are completed to standard.

Responsibilities include planning, pricing, and menu testing, coordinating with purchasing and vendor management, and supervising cooks and staff to meet budget and quality goals in a fast-paced environment.

Qualifications

• High School diploma or GED and minimum five years job-related experience with 2 years in supervisory role.
• Equivalent education/experience substitution possible; culinary degree or certification may be substituted.
• Must have adequate knowledge of Excel and Microsoft Word and be able to perform daily computer tasks.

Responsibilities

• Responsible for overall kitchen operations; review daily and weekly to plan and prepare accordingly.
• Create specials as a test ground for new menu items; price new items to fit budgets and costs.
• Utilize purchasing system and/or approved vendors for food items and kitchenware purchases.
• Oversee kitchen staff schedules to conform to budget requirements; communicate with kitchen and steward staff regularly.
• Collaborate with Executive Sous Chef and Training Chef to coach and counsel team members; develop and monitor budgets.

Skills

Leadership

Teamwork

Communication

Education

High School diploma or GED

Culinary degree or certification

Tools

Excel

Microsoft Word

Job description

Casino Apache Travel Center is seeking a seasoned kitchen supervisor to assist and manage the general operation of the kitchen across Food and Beverage outlets. You will lead daily production, coordinate with leadership, and ensure tasks are completed to standard.

Responsibilities include planning, pricing, and menu testing, coordinating with purchasing and vendor management, and supervising cooks and staff to meet budget and quality goals in a fast-paced environment.