Job Overview
Employment Type
Full-time
Compensation
Salary
Range $50,400.00 - $68,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
competitive salary
Job Description
Three Peaks is a prominent dining establishment within a casino environment, known for delivering exceptional culinary experiences and outstanding customer service to guests. As part of a larger hospitality and gaming operation, it blends the excitement of casino entertainment with high-quality food offerings. The restaurant has built a reputation for quality, innovation, and excellence in food preparation and service, catering to a diverse clientele that includes casino patrons and visitors seeking memorable dining experiences.
The role of Sous Chef at Three Peaks is a pivotal position within the kitchen management team responsible for overseeing food preparation across all shifts. This full-time role reports directly to the Executive Chef and is integral to maintaining the high standards of food quality, kitchen efficiency, and staff performance. The Sous Chef ensures that every dish meets the established culinary standards and that the kitchen operates smoothly under increasingly demanding conditions. This leadership position requires hands-on involvement in food preparation, staff training, inventory control, and adherence to budgetary constraints.
A key focus of the Sous Chef is to maintain the Mission, Vision, and Values of the casino, reflecting these ideals in the kitchen’s daily operations. The Sous Chef is tasked with managing departmental objectives, standards, and budgets, including monitoring food purchasing, staffing, food preparation, and inventory to control costs and minimize waste. Supervising and mentoring kitchen staff is critical, with an emphasis on ensuring that every team member receives the guidance and resources needed to succeed. This includes hiring, training, motivating, evaluating, and supervising employees while fostering a professional and collaborative work environment.
The Sous Chef plays an active role in maintaining food quality by observing cooking techniques and tasting results to ensure consistency with set standards. Menu development is also part of the role, ensuring variety and high-quality offerings that meet guest expectations. Food storage practices are monitored closely to guarantee compliance with health and safety regulations. The Sous Chef must communicate effectively with all levels of staff and the public, particularly addressing any issues related to meal presentation, taste, or quality promptly and professionally.
The position demands physical stamina to work in a fast-paced kitchen environment, often requiring extended periods on the feet, handling various tools such as knives and slicers, and working in conditions with varying temperatures and noise levels. The job includes preparing a full range of meats including veal, pork, beef, lamb, poultry, game, and seafood. Flexibility and willingness to fill in wherever needed are essential traits.
To qualify, candidates should have significant experience in food preparation and kitchen management, demonstrated culinary expertise with knowledge of recipes and culinary techniques, and strong guest service and problem-solving skills. A gaming license is mandatory to work within this casino environment, and candidates must obtain and maintain the required certifications and licenses. This position offers an opportunity for culinary professionals to work in a dynamic and rewarding setting, contributing to the overall success of the dining and gaming experience at Three Peaks.
The role of Sous Chef at Three Peaks is a pivotal position within the kitchen management team responsible for overseeing food preparation across all shifts. This full-time role reports directly to the Executive Chef and is integral to maintaining the high standards of food quality, kitchen efficiency, and staff performance. The Sous Chef ensures that every dish meets the established culinary standards and that the kitchen operates smoothly under increasingly demanding conditions. This leadership position requires hands-on involvement in food preparation, staff training, inventory control, and adherence to budgetary constraints.
A key focus of the Sous Chef is to maintain the Mission, Vision, and Values of the casino, reflecting these ideals in the kitchen’s daily operations. The Sous Chef is tasked with managing departmental objectives, standards, and budgets, including monitoring food purchasing, staffing, food preparation, and inventory to control costs and minimize waste. Supervising and mentoring kitchen staff is critical, with an emphasis on ensuring that every team member receives the guidance and resources needed to succeed. This includes hiring, training, motivating, evaluating, and supervising employees while fostering a professional and collaborative work environment.
The Sous Chef plays an active role in maintaining food quality by observing cooking techniques and tasting results to ensure consistency with set standards. Menu development is also part of the role, ensuring variety and high-quality offerings that meet guest expectations. Food storage practices are monitored closely to guarantee compliance with health and safety regulations. The Sous Chef must communicate effectively with all levels of staff and the public, particularly addressing any issues related to meal presentation, taste, or quality promptly and professionally.
The position demands physical stamina to work in a fast-paced kitchen environment, often requiring extended periods on the feet, handling various tools such as knives and slicers, and working in conditions with varying temperatures and noise levels. The job includes preparing a full range of meats including veal, pork, beef, lamb, poultry, game, and seafood. Flexibility and willingness to fill in wherever needed are essential traits.
To qualify, candidates should have significant experience in food preparation and kitchen management, demonstrated culinary expertise with knowledge of recipes and culinary techniques, and strong guest service and problem-solving skills. A gaming license is mandatory to work within this casino environment, and candidates must obtain and maintain the required certifications and licenses. This position offers an opportunity for culinary professionals to work in a dynamic and rewarding setting, contributing to the overall success of the dining and gaming experience at Three Peaks.
Job Requirements
- Ability to secure and maintain State or Tribal Gaming License
- Demonstrated ability to train and mentor kitchen staff
- Ability to uphold the Mission, Vision, and Values of the casino
- Capacity to monitor and control food and labor costs effectively
- Physical ability to work on feet for extended periods and use kitchen tools such as knives and slicers
- Effective communication skills at all levels of employees
- Ability to work in environments with varying noise, temperature, and smoke levels
- Willingness to fill in wherever needed in kitchen operations
- Capability to prepare all required dishes to set quality standards
- Experience in staff supervision and motivation
- Compliance with health and safety food storage requirements.
Job Qualifications
- Minimum of eight years of progressive experience in food preparation or culinary arts degree with at least three years of progressive experience or accredited apprenticeship plus four years of experience
- Supervisory and management experience
- Demonstrated knowledge of and ability to prepare all required recipes and mother sauces
- Ability to execute recipes to set standards and quality
- Strong communication skills with front of house operations
- Exceptional guest service skills and standards
- Administrative skills including coaching, discipline, scheduling, and staffing
- Experience with budgeting, food cost control, inventory, and ordering
- Thorough knowledge of all kitchen operations
- Valid food handlers certifications
- Strong guest service and problem-solving skills
- Ability to multitask in a fast-paced environment
- Tolerance to noise, smoke, and temperature variations.
Job Duties
- Practice, support, and maintain the Mission, Vision, and Values of the casino
- Maintain department objectives, standards, guidelines, and budget to ensure proper management
- Monitor food purchasing, staffing, preparation, and inventory to control costs and waste
- Hire, train, motivate, evaluate, and supervise kitchen staff
- Monitor and evaluate food preparation techniques and quality
- Assist in developing menu changes to ensure variety and food quality
- Monitor and advise on proper food storage to ensure compliance with health requirements
- Communicate effectively with staff and the public regarding food quality and issues
- Fill in where needed in kitchen operations
- Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood
- Perform other assigned tasks.
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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