Sous Chef

Desert Diamond Casino White Tanks; Waddell (AZ); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dedicated Sous Chef to lead and train kitchen staff in a dynamic environment. This role involves ensuring compliance with health and safety regulations while fostering a positive team atmosphere. The ideal candidate will possess a strong background in food preparation and staff management, with a passion for delivering outstanding guest service. If you're ready to take your culinary career to the next level and thrive in a fast-paced kitchen, this opportunity is perfect for you.

Qualifications

• Must have extensive knowledge of Title 4 (Arizona liquor law).
• Ability to obtain a Food Handlers card and TIPS certification.

Responsibilities

• Teach kitchen team members safe use of culinary tools and sanitation practices.
• Supervise and train line cooks on portion control and food prep.
• Ensure compliance with all TOGE policies and procedures.

Skills

Food preparation methods

Staff management

Effective communication

Guest service skills

Ability to work under pressure

Education

High School Diploma or GED

2 years as a Sous Chef or equivalent

5 years kitchen experience

Job description

Position Summary

Under the direct supervision of the Restaurant Chef (Steakhouse, Italian Bistro, or Food Court Kitchen Manager), performs one-on-one training of line cooks. Assists in menu writing, costing, scheduling, and other related duties as assigned. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training and internal controls consistently.

This list of duties and responsibilities is illustrative only and not all-inclusive.

Essential Duties & Responsibilities

1. Ensure compliance with all TOGE policies, procedures, and Internal Controls (ICs).
2. Maintain knowledge of laws and regulations governing Food & Beverage, including Tribal, City, State, and Federal Health/Food Safety codes.
3. Serve alcohol and non-alcoholic beverages, ensuring legal drinking age laws are followed and complying with Title 4 and TOGE alcohol controls.
4. Adhere to all Title 4 and TOGE internal controls.
5. Teach kitchen team members the skills required for their positions, including safe use and care of culinary tools and safety and sanitation practices.
6. Teach butchering, carving, and basic cooking fundamentals in supervised areas.
7. Supervise and prepare foods according to production sheets for events.
8. Inform wait staff of food shortages in advance and find suitable substitutes when possible.
9. Ensure proper food quantities are prepared as per production sheets.
10. Supervise and train line cooks on fundamentals like portion control, plate presentation, and food prep on the service line.
11. Emphasize sanitation, cleaning, and safety, ensuring team members clean as they go.
12. Ensure variety and appropriate quantities of food are prepared for service.
13. Direct activities of staff assisting with meal prep and service.
14. Follow established casino procedures.
15. Maintain good communication and a positive work environment.
16. Contribute to team efforts and perform related duties as required.

Minimum Qualifications

Education and Experience

High School Diploma or GED plus 2 years as a Sous Chef, or 5 years kitchen experience with 3 years supervisory experience; or equivalent. Must be 18+, with no felony or theft convictions. Must pass pre-employment screening, background check, obtain and maintain a gaming license, including:

Knowledge, Abilities, Skills, and Certifications

• Ability to pass a skill assessment test.
• Knowledge of food preparation methods, techniques, and equipment operation.
• Skill in managing staff.
• Ability to obtain a Food Handlers card and TIPS certification.
• Effective communication, reading, and writing in English.
• Outstanding guest service skills.
• Ability to work in a fast-paced environment, maintaining professionalism.
• Ability to withstand extreme temperatures and work under pressure.
• Skill in supervising staff and computer use in a Windows environment.

Physical Demands

Regularly stand, walk, handle objects, reach, and communicate; occasionally sit, stoop, kneel, crouch, crawl, and lift/move up to 50 pounds.

Work Environment

Primarily in the kitchen with exposure to heat, fumes, steam, second-hand smoke, and noise. May require evening, holiday, weekend, extended hours, and irregular shifts.

Source: Hospitality Online