Sous Chef - 12 Moons Asian Bistro

Snoqualmie Casino & Hotel; Snoqualmie (WA); On-site; USD 62,000 - 73,000; Full time

Job summary

A leading casino and hotel in Snoqualmie is seeking a Sous Chef for its 12 Moons Asian Bistro. The successful candidate will oversee kitchen operations, partaking in training and development, ensuring quality control, and liaising with the Chef de Cuisine. This full-time role offers a competitive salary and opportunities for career growth in a dynamic culinary environment.

Qualifications

• Five years of culinary experience with two years in a supervisory role.
• Experience in Asian cuisine is preferred.
• Proven knowledge of food safety and handling procedures.

Responsibilities

• Manage kitchen operations and oversee team members.
• Determine production needs and delegate tasks effectively.
• Conduct training and development for kitchen staff.

Skills

Organizational skills

Communication skills

Food handling procedures knowledge

Education

High School Diploma / GED

Culinary Degree or ACF Certification

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

Job description

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Description

Description

Pay Rate: $62,768.29/year minimum (Depending on experience)

Shift: Varies

Position Type: Full Time

PURPOSE

The Sous Chef reports to the 12 Moons Chef de Cuisine and acts as the Primary Manager in the Kitchen in the absence of the Chef de Cuisine. Develops Snoqualmie Culinary Team through hiring and training. Perform as a Team Player demonstrating leadership, coaching, and organizational skills on a day-to-day basis. Creates a motivational environment, by being approachable and available to Management and Team Members. Encourages “give and take,” and constructive suggestions. Involve team when setting objectives. Models behavior expected from Team Members. Keeps Team Members informed on immediate direction or plans.

SUPERVISORY SCOPE

• Sushi Cook
• Lead Cook
• Line Cook
• Prep Cook
• Steward
  
  

Essential Duties / Responsibilities

• The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department.
• The Sous has the responsibility to determine production needs, facilitate production, delegate appropriate tasks to the lead cooks and oversee these tasks to conclusion.
• The Sous Chef is responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine.
• The Sous Chef is responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time and attendance monitoring and approval.
• The Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine.
• Training, Coaching and Leading.
• The Sous Chef is one of the senior culinarian for the outlet and needs to conduct themselves as such. They are responsible for monitoring training of all employees in their department, with direct responsibility to train the lead cooks.
• To coach their team to achieve desired results.
• Leadership development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
• Responsible for ordering, product specifications, quality of food products and end of month inventory;
• Maintain controls for reducing and tracking waste.
• Other duties as assigned.
  
  

Requirements

Education and Experience:

• High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD)
• Five (5) years of culinary experience, two (2) years of Asian wok experience coupled with at least two (2) years of experience as Supervisor or Sous Chef required. All experience must run concurrently with no significant gaps and must be current within six (6) months of the employment application.
• Proven knowledge of proper food handling procedures.
  
  

Skills And Abilities

• Proven strong organizational and communication skills.
• Proven computer experience and knowledge (Microsoft Word, Excel and Outlook).
  
  

Preferred

Education and Experience:

• Culinary Degree or ACF Certification.
  
  

Snoqualmie Casino & Hotel exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission. Pre-employment drug testing is required for all positions. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I). DOT panel testing is required for the Driver position.

Salary Description

$62,768.29/year minimum (Depending on experience)

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Gambling Facilities and Casinos

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