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Sous Chef
Location:
Warm Springs, OR
Description:
Job Summary The Sous Chef works directly with the Executive Chef (or in the absence of an Executive Chef the Director of F&B) and the culinary staff, directing and supervising the preparation and presentation of all food offerings at the Indian Head Casino (IHC) and/or the Plateau Travel Plaza (PTP). The Sous Chef ensures that Kitchen operations meet all established standards and guidelines for cleanliness, safety and quality. Skills/Experience Required or Preferred •Supervises all aspects of Kitchen operations in the assigned location, including but not limited to, the preparation of all hot and cold food items, menu offerings for all food outlets, banquets and special events and bakery/pastry preparations. •Mentors and develops the chefs and cooks. Recommends for hire, trains, and supervises all Kitchen personnel in the assigned location. •Works with F&B Supervisors and/or Managers, Directors, and the Executive Chef to handle all food related business needs. Reacts quickly, professionally, and willingly to unexpected demands and changes. •Working with the Executive Chef, establishes quality standards for food selection, preparation, presentation, and taste that elevate their assigned food outlet above the company's competitors. Communicates daily business forecasts, customer head counts and special events to Kitchen staff to ensure that the Kitchen can meet daily business needs in an efficient and effective manner. •Maintains excellent communication with the Executive Chef and the Director of Food & Beverage to ensure that problems and/or other issues are handled effectively and in a timely manner. •Assigns culinary staff to their stations and ensures that all culinary staff are at their assigned station during the assigned times. Understands the strengths and capabilities of staff and utilizes staff members to best effect. Coordinates daily with Production Cooks to ensure that all aspects of production meet established standards. •Daily assesses food portion sizes, visual appeal, taste, and temperature, ensuring that menu items meet the guests' expectations. •Ensures that Kitchen personnel are scheduled fairly and effectively to meet the needs of the organization. •Checks all stations at the end of each shift to monitor proper food storage and sanitation. Checks throughout the shifts to enforce "clean as you go" policies. Coordinates cleaning activities to ensure that each station is consistently clean and sanitary. •Manages and communicates effectively and fairly in a diverse environment. •Maintains and monitors equipment (ovens, mixers, refrigerators, freezers, etc.) in their location of focus. •Inspects and observes all Kitchen and food storage facilities to ensure that every standard of sanitation, cleanliness, order and safety are met. •Cuts meat, poultry, and seafood to meet the needs of business daily. Prepares daily food production sheets. •Assists team members in the performance of duties, including performing any F&B duty as needed. •Ensures compliance with all standards and regulations of all pertinent regulatory agencies. •Adheres strictly to all Health Code Standards and Policies regarding food handling. •Will perform other duties as assigned. Education •Culinary Arts certificate or a related degree from a two-year College or technical school preferred. •Five (5) years of progressive experience in a culinary setting. Demonstrable expertise in food cooking, production, handling, and control. •Two (2) years successful supervisory experience. •Knowledge of Health Code Regulations required. •Detail oriented with strong organizational skills and time management skills. •Ability to multitask and prioritize daily workload. •Must possess professional and effective communication skills with ability to verbally describe and respond to co-workers and management. •Excellent guest service skills and protocol. •Must present professional appearance with strict hygiene standards. •Must have flexible schedule and be able to work weekends, holidays, and evenings. •OLCC license required Certificates or Licenses •Must maintain a valid Oregon driver's license. •Must be 21 years of age or older. •Must submit to and pass a drug/alcohol screening test. •Must submit to and pass an Oregon State background investigation. •Proven gaming license eligibility preferred.
Company:
Indian Head Casino
Industry:
Restaurant & Food Service
Posted:
December 26 2023 on ApplicantPro
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More About this Listing: Sous Chef
Sous Chef is a Restaurant & Food Service Jobs Sous Chef Job at Indian Head Casino located in Warm Springs OR. Find other listings like Sous Chef by searching Oodle for Restaurant & Food Service Jobs Sous Chef Jobs.
Sous Chef is a Restaurant & Food Service Jobs Sous Chef Job at Indian Head Casino located in Warm Springs OR. Find other listings like Sous Chef by searching Oodle for Restaurant & Food Service Jobs Sous Chef Jobs.