Senior Sous Chef | Lead Kitchen, Menu & Standards

Robinson Rancheria Resort & Casino; California; On-site; USD 60,000 - 85,000; Full time

Job summary

Robinson Rancheria Resort & Casino in Nice, CA is seeking a Sous Chef to plan and direct food preparation, supervise kitchen staff, and address issues in real time. You’ll work with the Executive Chef to craft high quality dishes and help maintain top culinary standards, stock control, and training.

The role requires 5+ years’ chef experience and a strong grasp of sanitation and safety rules. Must be 18+, have a food handler certification or ability to obtain one, and be willing to work

Qualifications

• 5+ years of chef experience.
• High school diploma or GED required.
• Must be at least 18 years old.
• Food handlers certification required or ability to obtain one.
• Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques.
• Must stand for long periods.
• Must handle cleaning chemicals safely.
• Must tolerate extreme heat and cold in kitchen areas.
• Must lift up to 50 pounds regularly.
• Strong organizational skills required.
• Attention to detail.
• Reading and math skills for recipes and measurement.
• Must speak, read, and write English.
• Weekend, holiday and any shift work willingness.

Responsibilities

• Work with Executive Chef to create high quality dishes.
• Manage kitchen staff in the absence of the Executive Chef.
• Ensure high culinary standards are met.
• Track, record and replenish inventory as needed.
• Oversee and organize kitchen stock and ingredients.
• Cross-train kitchen staff and ensure health regulations compliance.
• Maintain knowledge of all food products.
• Assist kitchen staff with other duties.
• Respond to customer inquiries and concerns.
• Other duties as assigned.

Skills

5+ years chef experience

Education

High school diploma or GED

Job description

Robinson Rancheria Resort & Casino in Nice, CA is seeking a Sous Chef to plan and direct food preparation, supervise kitchen staff, and address issues in real time. You’ll work with the Executive Chef to craft high quality dishes and help maintain top culinary standards, stock control, and training.

The role requires 5+ years’ chef experience and a strong grasp of sanitation and safety rules. Must be 18+, have a food handler certification or ability to obtain one, and be willing to work