Sous Chef-Brew Pub

El Cajon, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Job Description

The Sycuan Band of the Kumeyaay Nation is a tribe with rich cultural heritage and a strong sense of community, tracing their ancestry back many centuries. Originating as a community that thrived by farming, hunting, and fishing, the Sycuan people have evolved while preserving their core values and traditions. Today, the Sycuan Tribe administers its own Reservation and operates diverse business ventures, including a state-of-the-art Casino and a Golf Resort located within the San Diego region. The tribe’s operations extend beyond hospitality, illustrating a dynamic and multifaceted enterprise that contributes significantly to the local economy while fostering a thriving community... Show More

Job Requirements

High school diploma or G.E.D
ServSafe Manager Certification
2 years cooking in a commercial kitchen
1 year supervisory or Sous Chef experience
Ability to create recipes and menus
Working knowledge of responsible alcohol beverage service
Ability to communicate effectively with guests and team members
Ability to provide leadership and guidance to staff
Ability to prioritize and perform multiple tasks and assignments
Working knowledge of MS Word and Excel
Ability to maintain professionalism and composure
Ability to understand and follow verbal directives and written directions
Ability to accept constructive criticism
Ability to communicate effectively in the English language
Ability to routinely lift and carry up to 50 lbs
Ability to stand and walk for up to eight hours at a time
Ability to bend, stoop, push and pull
Ability to work in a smoking environment
Ability to drive catering vehicles
Ability to maintain a good driving record

Job Qualifications

High school diploma or G.E.D or equivalent experience
ServSafe Manager Certification
2 years cooking in a commercial kitchen
1 year supervisory or Sous Chef experience
Completion of Sycuan’s Supervisory Certificate Program (desirable)
CA Driver’s License in good standing (desirable)
Culinary degree (desirable)
Ability to create recipes and menus
Working knowledge of responsible alcohol beverage service
Ability to communicate effectively with guests and team members
Ability to provide leadership and guidance to staff
Ability to prioritize and perform multiple tasks and assignments
Working knowledge of MS Word and Excel
Ability to maintain professionalism and composure
Ability to understand and follow verbal directives and written directions
Ability to accept constructive criticism
Ability to communicate effectively in the English language
Ability to routinely lift and carry up to 50 lbs
Ability to stand and walk for up to eight hours at a time
Ability to bend, stoop, push and pull
Ability to work in a smoking environment
Ability to drive catering vehicles
Ability to maintain a good driving record
Multi-lingual (desirable)

Job Duties

Maintains efficient operation of the kitchen operations by assigning duties to kitchen staff, communicating pertinent departmental information to staff, instructing personnel on food service policies and procedures, correcting out of compliance behaviors, regulating food product utilization, drafting food production sheets, monitoring kitchen staff performance, and performing production cook duties as needed
Prepares and cooks food for guest consumption by following recipes according to established standards and as projected on the menu and/or catering requests, preparing food products according to production sheets, chopping, slicing, dicing, baking, frying, basting, boiling, sautéing, steaming, grilling, marinating, portioning desserts and condiments, and ensuring cold and hot food wells are filled and replenishing as needed
Assists the Chef by participating in the training of production cooks and catering staff, providing guidance on proper portion controls and food presentation, monitoring cooks’ performance, communicating relevant information between shifts, monitoring team member performance, training team members, conducting performance appraisals, providing counseling, guidance, and corrective action as needed, generating appropriate paperwork, and reporting discrepancies to the Chef
Ensures safe and sanitary kitchen and storage areas are maintained by checking food products for temperature and freshness, rotating food items as needed, maintaining correct cooling, reheating and storing of foods, cleaning and wiping counters, shelves, refrigerators, hot and cold wells and surrounding areas, organizing storage area as needed, storing and restocking product on the line and surrounding areas, and following proper utilization guidelines for all supplies and equipment
Assists with catering both on site and off site by ensuring proper set up prior to event, cooking, cleaning, working the event, and breaking down all equipment, supplies and product at conclusion of event
In the absence of the Chef completes all job duties and responsibilities of the Chef as required

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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