We-Ko-Pa Casino - Fine Dining Sous Chef

ENTERPRISE:  FMYNE We-ko-pa Casino Resort

JOB TITLE:  Fine Dining Sous Chef

DEPARTMENT NAME:  WCR Food and Beverage

REPORTS TO:  Executive Sous Chef

SALARY:  D.O.E

POSITION STATUS:  Regular Full-Time EXEMPT

HOURS PER WEEK: 40

POSITION DESCRIPTION:

The Sous Chef of the Specialty Restaurant will assist the Chef De Cuisine with all back-of-house kitchen operations in the premier specialty restaurant for the New We Ko Pa Casino Resort! This will be a dinner-only restaurant.  Under the direction of the Chef De Cuisine the Sous Chef will assist the kitchen operation in all aspects of the kitchen to ensure a world-class dining experience. The Sous Chef will assist the Chef with the specialty restaurant menu, recipes, back-of-house operations, and opening of this brand-new restaurant.  

In addition, the Sous Chef will support as demanded by businesses all banquet, restaurant, buffet, and quick-serve restaurants at the casino resort. Under the direction of the Chef De Cuisine, the Sous Chef will support and be responsible for seasonal menu rotations and competitive set analysis. Daily, the Sous Chef will oversee the specialty restaurant operation for dinner service, including efficiency in recipe consistency, food costing, and scheduling of all back-of-house team members. The Sous Chef will assist with the creation of weekly and seasonal tasting menus and group event menus and execution for the restaurant. We will demonstrate and promote our We-Ko-Pa-Way Service Culture at all times.

ESSENTIAL DUTIES:

Essential Duties may include tasks, knowledge, skills, and other characteristics. This list of tasks is ILLUSTRATIVE ONLY and does not comprehensively list all functions and tasks performed by position in this class.

Provides exceptional guest service to both external and internal guests by maintaining and exhibiting the Casino Resort We-Ko-Pa Way Service Standards

Smile and Greet

Name and Meet

Thank you and Goodbye!

Accountable to all standards outlined in the We-Ko-Pa Way Casino Resort service guide.

Under the supervision of the Chef De Cuisine, manages food and labor costs, innovative and on-trend menu development, plate presentations, production, stewarding, and staffing for the specialty restaurant and offers support as needed for all back-of-house operations.

Responsible for executing the successful opening of the newest fine-dining restaurant in Arizona. 

Supports the Chef with the execution of the back-of-house restaurant service for the specialty restaurant and supports resort banquets and special events.

Maintain culinary training initiatives to ensure all of the culinary team is skilled in food safety, sanitation, and cooking procedures. This also includes and is not limited to the use and care of steel, the use of knives, and other culinary tools. Keeps safety and sanitation uppermost in mind.

A new restaurant or resort opening experience is highly preferred. 

Must be compliant with all state health regulations and maintain optimum efficiency in food safety and sanitation practices.  Must ensure all proper labeling and storage of food while controlling waste.  Must comply with all IHS health inspections.

Teaches the art of butchering, carving, and basic cooking fundamentals in each of the areas supervised.

Oversees back-of-house cooks and stewards and leads food preparation of the assigned area of responsibility as required by production sheets.

Is responsible for the efficiency of all service lines to ensure a 4-diamond experience. This requires the oversight and implementation of standard operating procedures, menu spec books, recipes, and build sheets for all outlets, including but not limited to portion control, plate appearance, and proper food preparation.

Ensures training of all line cooks on the importance of sanitation, cleaning, and safety. Ensures all employees “clean as they go”.

Contributes to a team effort and accomplishes related results as required.

The candidate is required to take a culinary practical.

Must have a valid food handler’s permit and be Serve Safe certified.

Must have valid Title 4 training and liquor management training.

Performs other related duties as required.

Must be able to lift more than 50 pounds and push or pull 100.

Must be able to obtain and maintain State/Tribal License (including extensive background check).

Must pass a pre-employment drug test.

WORK CONDITIONS:

While performing the duties of this job, the employee is required to:

Bend, reach, stand, and walk for 34-66% of the workday.

Eye/hand coordination for 34-66% of the workday.

Exposed to hot/cold temperatures for 34-66% of the workday.

Exposed to dust for 1-33% of the workday.

Sit for 1-33% of the workday.

Must be able to obtain and maintain State/Tribal License (including extensive background check).

While working on the casino floor, the employee is exposed to high noise daily.

EDUCATION AND/OR EXPERIENCE:

2 years of experience as a Sous Chef, Chef, or Chef De Cuisine for a diamond-rated restaurant or comparable. This candidate must be highly skilled in overall kitchen operations and menu planning.   Must have experience in high-volume multi-unit operations. 4-5 Diamond resort and/or casino experience preferred. A culinary degree is preferred.

INDIAN PREFERENCE:     

Preference will be given to qualified applicants who are members of federally recognized Indian tribes. To be considered for Indian Preference, you must submit your Certificate of Indian Blood (CIB) with your application.