Sous Chef

Job Title: Sous Chef 

Department: Food & Beverage

FLSA Status: Non-Exempt

Reports To: Restaurant Chef (Banquet Chef at TSR, Restaurant Chef in Cantina, or Chef de Cuisine in Orange Sky Restaurant)

Summary

Responsible for assisting the Restaurant Chef or Chef de Cuisine for all kitchen functions ranging from inventory, ordering of product, high-volume a la carte service, to food preparation and plate presentation. Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. Assists the Restaurant Chef, Banquet Chef or Chef de Cuisine to ensure that all products needed for the daily menu are available. Works closely with the Executive stewards and Asst. Executive Stewards.Directly supervises the Line Cook, the Pantry Cook and the Concession Attendant in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; assigning and directing work.

Leadership Job Expectations: Fostering ECM Development through Pathways to Success Program

The Gaming Enterprises are committed to the employment and advancement of Enrolled Community Members (ECMs) of the SRP-MIC. The Gaming Enterprises’ Pathways to Success Program is a comprehensive program designed to provide ECMs with quality casino work experience, educational opportunities and to prepare them to become the Gaming Enterprises’ future leaders. Pathways to Success is designed to foster the participant’s preparedness for success on the job.

A Supervisor level leader is expected to actively support ECMs in their professional and academic goals through:

• Personalized Support: Regularly engage with individual ECMs to understand their career interests and educational goals. Offer guidance tailored to their aspirations.
• Opportunity Identification: Proactively inform ECMs about internal and external training, workshops, and educational programs aligned with their development needs.
• Facilitation of Growth: Encourage participation in stretch assignments, cross-training, and job shadowing to build new skills and broaden experience.
• Feedback and Recognition: Provide constructive feedback and recognize efforts toward self-improvement and career advancement.
• Resource Connection: Connect ECMs to relevant mentors, subject matter experts, and specific Pathways to Success programs.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• 0% Strategic, 100% Operational
• Owns and run the shift where they are assigned
• Implements training programs and conducts training one on one and by shift
• Ensures food quality and speed of service meets standards
• Ensures shift is prepped and ready for service
• Ensures kitchen operations are safe, sanitary for current and next shift
• Ensures all standards are followed by team
• Acts as an expeditor and helps specific stations when necessary
• Ensures Team Members receive their meal periods and rest breaks
• Provides supervision and support to all kitchen personnel.
• Ensures that all food served is prepared properly and meets set quality standards.
• Follows all applicable safety procedures specified for kitchen and food service areas.
• Ensures all menu items are prepared according to approved recipes, specifications, and presentation standards.
• Maintains consistency in seasoning, portioning, and plating across all shifts.
• Is, at all times, appropriately groomed and wears the uniform provided.
• Ensures that all kitchen preparation work is completed by the specified time.
• Prepares special orders when requested.
• Spot-checks food preparation procedures for quality and accuracy.
• Directs and instructs kitchen staff in their individual tasks.
• Corrects improperly prepared items as needed.
• Ensures that all equipment in the kitchen is properly maintained and in working order.
• Coordinates with support departments for acquisition of needed goods and services.
• Works to maintain food costs within set operating budgetary constraints.
• Ensure that supply stock is maintained at par levels.
• Inspects entire kitchen area for cleanliness.
• Maintains accurate recipe books.
• Maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated.
• Stays current with culinary trends.
• Assumes full management responsibility for the kitchen in the Restaurant Chef’s absence.
• Assists and or executes off property functions representing the Specialty/Fine Dining and/or Casual Dining Restaurant Outlets at Talking Stick Resort.

Additional Responsibilities for Cantina Sous Chef (in addition to the above)

• Oversees preparation and execution of the Cantina menu, including but not limited to:
• Braised and marinated proteins
• Grilled and sautéed proteins
• Scratch-made salsas, sauces, marinades, rice, beans, and accompaniments

Education and/or Experience

HS/GED required; minimum five (5) years cooking experience in a high volume dining establishment with two (2) years in a supervisory role; and/or an equivalent combination of related experience and formal culinary education or training.

Additional Experience Required for Orange Sky Sous Chef:

• Minimum of three (3) years’ experience in a supervisory role in a fine dining/high-volume establishment.
• At least five (5) years a la carte cooking experience in an upscale dining establishment
• Has demonstrated experience utilizing “local’ product.
• Has demonstrated experience executing a chef’s table special menu in the Chef’s absence.
• Has experience with food and wine pairings and can execute a wine dinner in chef’s absence.
• Has Experience in menu development and assists Chef in menu changes.
• Extensive knowledge in classical sauce and stock making.
• Extensive meat, fish, poultry and game cutting experience.

Additional Experience Required for Cantina Sous Chef:

Has experience sourcing and preparing high-quality local ingredients while maintaining authentic Mexican flavors.

Has experience in menu development and assists Chef in menu changes.

Strong knowledge of diverse regional Mexican cooking techniques and flavor profiles.

Certificates, Licenses, Registrations

Must possess a Maricopa County Food Handlers Card and ServSafe® Certification.

Computer Skills

Must have good PC skills and a working knowledge Microsoft Office applications, timekeeping/payroll systems (Kronos preferred) and inventory/purchasing systems (SWS preferred).

Other Qualifications

Must have strong interpersonal and communications skills. Must present a well-groomed professional appearance. Must have the ability to manage multiple tasks and priorities.

Language Skills

Must be able to read, write, speak and understand English.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The employee is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually loud.