Sous Chef - Pit Stop

Job Summary

Assists the Executive Chef to manage and lead the Good Times Cafe kitchen team in the preparing and cooking of food items.

Essential Duties And Responsibilities

• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in new methods, techniques and procedures in food preparation.
• Demonstrates proper labeling and storage of foods and supplies.
• Participates and coordinates preparation of food and supply orders.
• Inspects equipment and facilities to assure proper use, maintenance and sanitation.
• Maintains maximum standards of sanitation and safety.
• Cooks and carves meats, prepares dishes such as sauces, during rush periods and for banquets.
• Complies with all company policies and procedures.
• Performs other job related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

• Requires strong leadership and motivational skills.  Will interact with various levels of staff, management, government officials, and the public. 
• Maintains staff by recruiting, selecting, orienting, and training team members; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
• Accomplishes staff results by communicating job expectations; grooming standards, planning, monitoring, and appraising job results; coaching, counseling, and disciplining team members; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.

Qualifications

Skill in professional cooking, knife handling skills, and preparing a variety of foods. Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials. Understanding and knowledge of safety, sanitation and food handling procedures. Ability to develop and maintain a pleasant and effective working relationship with staff and guests. Ability to direct others efficiently and appropriately.   

EDUCATION and/or EXPERIENCE:

High School Diploma or GED preferred. Culinary Institution Certification and five (5) years’ experience in preparation of fine food or equivalent combination of education & experience. Three (3) years supervisory experience. 

LICENSES, CERTIFICATES & REGISTRATIONS:

Must undergo and successfully pass a background investigation to obtain and maintain a gaming license issued by the Morongo Gaming Agency.  Must be able to obtain County Food Handler’s Certification.

LANGUAGE SKILLS:

Must have the ability to read and interpret documents in English, such as order tickets, recipes, safety rules, operating and maintenance instructions and procedure manuals. Must be able to communicate effectively with coworkers and guests.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Must be familiar with food volume and weight measurements and conversions.

REASONING ABILITY:

Must be able to prioritize multiple tasks within a fast-paced work environment. Must apply common sense understanding to carry out instructions furnished in written and oral form. 

PHYSICAL DEMANDS:

While performing the duties of this job, the team members is regularly required to stand and walk during an 8-hour shift. Team members are regularly required to reach with hands and arms and use hands to manipulate and feel. The team members must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. The team members must have the ability to hear and speak. Sense of vision must see up close, at a distance, in color and have depth perception. An acute sense of taste and smell is vital to success in this position

WORK ENVIRONMENT:

Work predominately takes place in a brightly lit kitchen environment. Noise levels are moderate to loud. Work involves frequent exposure to extreme heat and cold, cooking fumes and odors and is located within a smoking building. Special hazards include sharp knives and utensils, open flames and hazardous food materials and cleaning solutions.

WORKING HOURS:

Because we are open 24 hours a day, 365 days a year, most positions require flexibility in scheduling and may require team members be available for evenings, weekends, holidays and special events. A typical workweek and normal work schedules may vary based on business needs and may include scheduled shifts Monday through Sunday. Position may require overtime.

INDIAN PREFERENCE:

We are an Equal Opportunity Employer while practicing Native American preference according to law.