Sous Chef Banquets Choctaw Landing

Weekly Earned Wage Access is an option for this position.
Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost and acting on behalf of the Chef De Cuisine in their absence. This position is posted as a generic posting that covers all venues inside the Choctaw Casino. You will report to the Executive Chef.
Primary Tasks:

• You will manage daily activities of cooks and other culinary workers to ensure all food served is monitored for recipe accuracy, taste and visual appeal while promoting our high service culture through actions.
• Control the level of waste by proper production levels and verifying portion sizes and quality standards that comply with departmental standards.
• Ensure full compliance with departmental Internal Controls, procedures and regulations.
• Maintain a safe, sanitary and organized work environment. Enforcing all hygiene and sanitation regulations.
• You will manage the training of all new culinary associates and ensure all standards are followed.
• Monitor inventory and requisitions to maintain supplies of food, cleaning supplies, and other food preparation supplies.
• Resolve conflict situations with associates, customers or in-house situations as they arise.
• Perform other tasks as may be assigned.

Job Requirements:

• Specialized culinary training
• Food Safety Certification
• Positively communicate and instruct team members
• Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
• Basic math skills
• Four (4) or more years full service high-volume Sous Chef/ Kitchen Management experience
• You will manage daily activities of cooks and other culinary workers to ensure all food served is monitored for recipe accuracy, taste and visual appeal while promoting our high service culture through actions.
• Control the level of waste by proper production levels and verifying portion sizes and quality standards that comply with departmental standards.
• Ensure full compliance with departmental Internal Controls, procedures and regulations.
• Maintain a safe, sanitary and organized work environment. Enforcing all hygiene and sanitation regulations.
• You will manage the training of all new culinary associates and ensure all standards are followed.
• Monitor inventory and requisitions to maintain supplies of food, cleaning supplies, and other food preparation supplies.
• Resolve conflict situations with associates, customers or in-house situations as they arise.
• Perform other tasks as may be assigned.
• Specialized culinary training
• Food Safety Certification
• Positively communicate and instruct team members
• Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
• Basic math skills
• Four (4) or more years full service high-volume Sous Chef/ Kitchen Management experience