Sous Chef

Description

I.    PURPOSE OF POSITION
Leads the daily operation of the Nooksack Northwood Casino kitchen by being accountable for high-level guest service and employee relations and the delivery of high- quality food product to all areas including, but not limited to, the Prime Buffet, CHEF’s, Thirst bar, Elder’s meals, and special events according to established policies, procedures, and applicable laws and regulations.

II.    REPORTING RELATIONSHIPS
A.    Reports Directly to:               F&B Manager
B.    Supervises Directly:              Kitchen staff
C.    Other Important Contacts:    General Manager, Director of Operations, Food and Beverage Manager/Supervisors and Staff, Tribal Council Members,                                                                   Community Members, Customers, Vendors, and Health Inspectors, and guests.

III.    DUTIES AND RESPONSIBILITIES
A.    Writes and develops menus for grill, buffet, and special engagements including, but not limited to costing of recipes and menus and menu descriptions.
B.    Instructs cooks in organized preparation and production of all menus.
C.    Trains and develops the skills of the crew, including but not limited to knife skills, sanitation, rotation of product, cooking skills, etc.
D.    Oversees quality and presentation of food for menus in the grill and buffet, and any special event menus.
E.    Orders all food for the kitchen, break room, and elders’ program, and supplies for the office and kitchen in a fiscally responsible manner in order to meet                budgetary guidelines.
F.    Counsels staff in most areas, including discipline, praising and general problem solving.
G.    Staffs, schedules, orientates, evaluates, trains, develops and monitors subordinate personnel.
H.    Interviews applicants for subordinate positions, assigns work, grants overtime and early outs, disciplines and trains employees and recommends wage                  increases and promotions.
I.     Assists customers or directs them to someone who can better serve their needs.
J.    Does general cooking and cleaning as needed.
K.    Works with Beverage Manager to develop and implement future goals and direction for the department.
L.    Researches and develops new menu ideas and new cuisines.
M.    Delegates specific tasks to Sous chefs and crew and regularly checks on progress of said tasks.
N.    Main Kitchen contact for person for management communications, event coordination and kitchen information.
O.    Performs duties of subordinate personnel as required.
P.    Because of the Casino’s commitment to our guests and customer service, each employee may be expected to perform a wide range of duties from time to           time. Such duties may or may not be related to their regular responsibilities.

Qualifications

IV.    QUALIFICATIONS
A.    Required:
1.    Obtain and maintain a valid Non-Gaming Nooksack Tribal Gaming Agency License.
2.    Obtain and maintain a Washington State Food Worker’s Card or Indian Health Services Food Training Card within 14 days of initial employment.
3.    Must have a two-year Associates degree in Culinary Arts and or a minimum of five years in a high-volume kitchen.
4.    Must have a minimum of two years’ experience as Sous chef.
5.    Previous multi-outlet food facility experience.
6.    Obtain and maintain a Washington State Class 12 Alcohol Servers Permit and TIPS for Gaming Certification.
 
B.    Preferred:
1.    Successful experience in the primary duties of the position in a gaming/casino operation.

V.    WORKING CONDITIONS
A.    Noisy, hot and sometimes cramped workspace.
B.    Fast paced and demanding as business levels require.
C.    Routinely uses commercial kitchen equipment such as knives, mixers, ovens, grills, etc.
D.    May work in loud, crowded, and cigarette smoke-filled casino environment.
E.    Works various shifts and days including nights, weekends, and holidays.

VI.    PHYSICAL DEMANDS
A.    Stands or walks for extensive periods of time.
B.    Lifts and carries objects up to 50 lbs.
C.    Routinely makes repetitive motions.
D.    May frequently work long or irregular hours.

VII.    KNOWLEDGE, SKILLS AND ABILITIES
A.    Knowledge of general kitchen operation.
B.    Knowledge of current trends and general food knowledge.
C.    Knowledge of proper rotation or foods and food safety.
D.    Knowledge of cooking times and temperatures.
E.    Knowledge of cost-effective food preparation, service, sanitation, and employee relations.
F.    Excellent customer service and employee relations skills.
G.    Skill in clear and concise communication including written and verbal methods.
H.    Skill in general math as it applies to costing and calculating menus and budgets.
I.     Skill in proper cooking techniques and knife handling.
J.    Skill in hand/finger dexterity.
K.    Ability to manage cost controls and minimize food loss while maximizing quality and delivery of product.
L.    Ability to coordinate staff effectively and elevate service levels.
M.    Ability to manage inventory control.
N.    Ability to manage sometimes difficult and fast paced work environment.
O.    Ability to make quick decisions and change plans often and as a moment’s notice.
P.    Ability to react calmly and effectively in demanding situations.
Q.    Ability to counsel, correct and instruct in a professional manner.
R.    Ability to train trainers.
S.    Ability to effectively manage a large, multi-cultural, and diverse workforce.

PLEASE NOTE
The list of duties and responsibilities, requirements and licenses are not meant to be exhaustive.  Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change.
Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the General Manager.  At this time, the Supervisor or Manager should be able to describe, in detail, to the General Manager, the Essential Functions of the job involved in the request.  
Managers are legally considered agents of the company and as such are responsible to act in a manner that best represents the best interests of Nooksack Northwood Casino and its employees.  They are personally accountable for their words and actions to outside agencies. Managers are required to work with the established philosophies and guidelines of Nooksack Northwood Casino and have the responsibility to meet the expectations of senior management.