Sous Chef- Copper Cactus- Full Time ( Harrah's Ak- Chin Casino)
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,800.00 - $65,900.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee assistance program
Professional development opportunities
Employee Discounts
Job Description
The Ak-Chin Indian Community is a sovereign tribal government located in Arizona, focused on fostering economic growth, preserving cultural heritage, and enhancing the quality of life for its members. As a well-established entity, the community operates various enterprises, including culinary operations that uphold the highest standards in hospitality and service. One of the key components of Ak-Chin's service excellence is found in its food and beverage operations, where culinary leadership plays an integral role in delivering quality dining experiences that reflect both innovative cuisine and traditional values.
This role is for a Sous Chef position within the Ak-Chin community's culinar... Show More
This role is for a Sous Chef position within the Ak-Chin community's culinar... Show More
Job Requirements
- Degree or certification from an accredited culinary arts institute or American Culinary Federation apprenticeship certification or equivalent professional chef experience
- Experience with room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian cuisine
- Exposure to Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines
- Ability to stand for twelve hours per day
- Ability to withstand frequent temperature changes
- Ability to bend, stoop, reach, crouch, kneel, push and pull
- Ability to lift 70 pounds above or below shoulders
- Ability to push or pull weights of 125 pounds on a cart
- Ability to tolerate chemicals for cleaning and sanitizing
- Ability to work in areas with second hand smoke
- Flexible schedule
- Ability to maneuver in all kitchen and outlet areas
- Visual acuity
- Manual dexterity to handle kitchen utensils and equipment
Job Qualifications
- Must be able to communicate effectively through written policy, memorandum, email and verbally through public speaking and one on one
- Must be proficient in Microsoft Word, Excel and preferably AS/400 Stratton/Warren system
- Must have a reputation as a dynamic and team-oriented leader with ability to manage multiple priorities and elevate team performance
- Must be extremely guest and employee focused
- Successful completion of Superlap is required
- Recommended completion of Exploring Supervisor Opportunities (ESO) readiness activities for internal candidates
- Ability to uphold and demonstrate highest level of integrity in all situations
- Expert knowledge and proficiency in food storage, cooling, thawing, re-thermalization, managing orders, recipe formulization, knife handling, stock, soup and sauce production, various cooking techniques, pantry and garde manger preparation, weights and measures
Job Duties
- Responsible for interviewing, training, and selecting employees for the department
- Maintain consistency and quality for all food items under the direction of the Executive Chef
- Ensure menu development timelines are met
- Direct and manage leads and line level employees to achieve budgetary, food quality and customer service expectations
- Provide comprehensive training and exposure in expected areas of competency
- Support and cover for lead and line level employees during vacations or staffing gaps
- Conduct performance reviews in accordance with policies and procedures
- Provide feedback, coaching and development guidance
- Handle employee complaints and grievances promptly
- Administer disciplinary processes as per established policies
- Plan, supervise and monitor work of team members in assigned areas
- Ensure schedules are complete, posted timely, fair and consistent
- Approve vacation and floater requests
- Ensure completion of daily sanitation checklist and temperature log
- Conduct random health inspections and health card audits
- Instruct team members on safe food handling and sanitation
- Spend 80% of the day on the floor and 20% on administrative duties
- Meet daily with direct reports and conduct quarterly one-on-one meetings
- Mentor, coach and document staff performance
- Complete and ensure 90-day and annual reviews are done timely
- Adhere to CET Culinary Standard Operating Procedures
- Educate and hold direct reports accountable to SOPs
- Utilize SOP tools such as prep recipe cards, production sheets and food cost reports
- Review menus and seek Executive Chef approval
- Conduct department interviews and select top talent
- Schedule educational seminars and workshops regularly
- Monitor legal compliance with federal, state and gaming laws
- Write menus with customer demographic in mind
- Assist in training front and back of house staff during new menu rollouts
- Maintain a professional appearance and conduct
- Conduct daily Buzz sessions
- Review and recommend wage adjustments and promotions
- Keep attendance logs for employees
- Anticipate and justify all overtime
- Maintain files of Health Inspection Reports
- Use property and CET training tools
- Develop team continuously
- Perform other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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