Sous Chef

Description

Benefits of Working at Nisqually Red Wind Casino Include:

• FREE Medical/Dental/Vision (Spouse and dependent coverage is also available at low rates and reasonable deductibles)
• FREE Short-Term Disability, Life and Accident Insurance
• FREE Meal during shift
• FREE gaming license renewals
• FREE uniform dry cleaning services
• Paid Time Off
• Floating holidays
• 401(K) Retirement Program (match up to 4%)
• Tuition Reimbursement
• Health & Wellbeing Reimbursements
• Team Member Assistance Program (The Team Member Assistance Program (EAP) provides our team members and their eligible dependents with confidential access to short-term, professional counseling and legal services at no additional cost.)
• Team Member Awards and Incentives (perfect attendance awards and yearly service awards)
• Flex spending and Dependent care spending
• Career advancement opportunities
• Periodic Team Member contests and giveaways
• Team Member dining and gift shop discounts

POSITION OBJECTIVE: Assist in leading the Back of House Team Members in providing support and exceptional service to all guests, internal and external.

Our Mission: To enhance continued economic viability and quality of life for the Nisqually Indian Tribe, our Team Members, and the neighboring communities

Our Vision: Creating incredible experiences.

Our Core Values: Integrity, Communication, Accountability, Respect, Teamwork

JOB SUMMARY: Responsible for day-to-day operations of Back of House operations, to include main, TDR and restaurants. Supervises and coordinates activities of Lead Line Cooks, Cooks, Prep Cooks, Dishwashers, and other workers engaged in preparation and maintenance of quality standards. Conduct the training of employees in methods of cooking, preparation, plate presentation, portion control, cost control, food safety, sanitation, and cleanliness.

Requirements

QUALIFICATIONS

Required skills and knowledge:

• High school diploma or GED certificate.
• Food handler permit.
• Class 12 Mixologist permit.
• A Minimum of 3 years as an effective chef or 5 years of combined experience in a large volume kitchen operation.
• A minimum of 5 years in high volume food preparation position.
• Provide a Driving Abstract.
• Must have a valid Driver License and Driver’s abstract must not contain any disqualifying events per the NRWC Safe Driver Policy.
• Must be able to follow instructions and follow food preparation sheets.
• Strong line cooking skills.
• Training in sanitation laws and procedures.
• Ability to problem solve.
• Excellent interpersonal skills.
• Ability to work productively.
• Excellent guest service skills.
• Possess excellent decision making skills.
• Possess leadership skills.
• Possess a positive attitude.
• Pass NRWC pre-employment testing.
• Ability to work all shifts including weekends and holidays.
• Ability to obtain a Class III Gaming License.

Preferred skills and knowledge:

• Ability to operate a POS system.
• Able to work under time constraints to produce food according to established standards.
• Ability to learn new concepts quickly.
• Ability to multi-task.
• Ability to manage time effectively.
• Demonstrates honesty in the workplace.

PHYSICAL REQUIREMENTS:

• Must be able to stand and/or walk for long periods of time and move from area to area in the kitchen.
• Must be able to bend, stoop, lift, and carry items weighing up to 50 pounds on a regular and continuing basis.
• Required to be able to reach with hands and arms.
• Ability to tolerate a smoke-filled environment.

ESSENTIAL FUNCTIONS OF THE JOB:

• Establish menu forecasts based on house counts or business forecast, previous experiences, date, etc.
• Post the menu forecast for all kitchen Team Members to view.
• Supervise kitchen preparation for service of all stations.
• Verify that all portion sizes, quality standards and department policies and procedures be maintained by kitchen Team Members.
• Verify that all safety, sanitation, and portion control practices be maintained by kitchen Team Members.
• Supervise the production of all food items.
• Inspects the deliveries of fresh produce and proteins to ensure desired quality.
• Participate in writing of schedules for kitchen Team Members.
• Coordinate service with Executive Chef, Restaurant Manager/Supervisors.

NATIVE AMERICAN HIRING PREFERENCE

Salary : $71,270