East Sous Chef

Hiring Preference:

The Kalispel Tribe of Indians is an Equal opportunity employer. Consistent with federal law, the Kalispel Tribe of Indians applies Indian preference in employment. It is the policy of the Kalispel Tribe of Indians to give preference in hiring, promotions, and transfers into vacant positions to qualified applicants in the following order: 1) Kalispel Tribal Members; 2) Descendant or Spouse of an enrolled Kalispel Tribal Member; 3) enrolled members of other Indian Tribes; 4) all other applicants. At-Will Employment: Employment with the Kalispel Tribe of Indians is at-will and can be terminated with or without cause, and with or without notice, at any time, either at the option of the employee or the Kalispel Tribe of Indians. Drug Testing: The Kalispel Tribe of Indians is a drug free work place. All applicants are subject to drug testing at the time of hire and at unannounced times during employment. Background Investigation: All candidates and employees may be subject to a background investigation.

Kalispel Hospitality
It is our expectation that anyone who works for the Kalispel Tribe of Indians lives by and operates out of the following behaviors and beliefs:

CORE PURPOSE
We Make People Feel Special. Deliver Kalispel hospitality, find a path to YES, and provide a warm smile and greeting.

CORE VALUES
We Take Pride In Everything We Do. Proudly represent the Kalispel Tribe, anticipate guest needs, and take ownership and put others first.
Everyone is Welcome Here. Respect and honor all guests, use sincere “thank you” and “goodbye,” and use guest name whenever possible.
We Choose Excellence Every Day. Help each other achieve greatness, be genuine, attentive, and flexible, and know the property and amenities.

Summary of Functions

Direct Supervision of team members and daily assignments in back of the house as it relates to culinary. Ensures standards and expectations of food quality, and provides superior guest service.

Essential Duties and Responsibilities

• Ensures compliance with the Kalispel Tribe of Indians- State of Washington Gaming Compact, Internal Controls, NIGC Regulations and Northern Quest Policies and Procedures.
• Able to teach various types of cooking methods to staff.
• Assists Chef in creating specialty dishes.
• Responsible for ensuring health and sanitation standards.
• Continually reviews kitchen operations for improvements.
• Directly involved with menu planning and development.
• Responsible for with daily, weekly, and month end inventory.
• Delegates prep work to prep cooks and line cooks.
• Regularly reviews team member’s performance with Chef.
• Requisitions food and wares from the purchasing department.
• Maintains high standards of quality and appearance for all food prepared and served.
• Follows all food safety and sanitation guidelines set for by the FDA to ensure HACCP.
• Performs quality control checks before, during, and after production to ensure highest quality at all times.
• Maintains exemplary attendance and work standards as a role model for culinary team members.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work of team members.
• Addresses complaints and resolves problems.
• Responsible for monitoring food and labor cost controls in the venue.
• Assumes all kitchen responsibilities in Chefs absence.
• Performs all other tasks as requested by the Chef ,Executive Sous Chef or Executive Chef.
• Coach team members and administer progressive correction action when necessary.
• May be required to be a panelist for the Internal Review Hearings.
• This job description does not list all of the duties of this position. You may be instructed by management to perform other duties as assigned.

Supervisory Responsibilities

Directly supervises 5-15 culinary team members. Carry out supervisory responsibilities which entail hiring, coaching, teaching and progressive correction actions up to including suspension and/or termination in accordance with the organization’s policies, procedures and applicable laws.

Education

• High school diploma or GED
• Culinary Arts certificate or degree from two-year College or technical school preferred.

Experience

• Six years related experience and/or training; or equivalent combination of education and experience.
• Must have three years of supervisory experience.

Skills

• Must be computer literate with working knowledge of Microsoft programs and other computer software.
• Diverse cooking skills and high volume experience required.
• Skill in identifying and resolving problems under pressure conditions.
• Ability to work with mathematical concepts related to food.
• Ability to maintain effective working relationships with all levels of the organization and the public.
• Must have excellent organizational, communication, motivation and leadership skills.
• Employment is contingent upon a favorable outcome of a background investigation.

Other Requirements

• Ability to obtain and maintain a Tribal Work Permit.
• Valid health card or Serve Safe equivalent
• Hepatitis A vaccination.
• Provide and maintain a valid ServSafe Certificate upon hire. Have up to 6 months after hire to provide a valid certificate.
• Available and willing to work nights, weekends, and holidays as required.

Physical Demands

• Requires the ability to lift and/or move objects weighing up to 80 pounds.
• Constantly requires the ability to receive detailed information through oral communication, and to make fine discrimination in sound.
• Constantly requires verbally expressing or exchanging ideas of important instructions accurately, loudly, or quickly.
• Constantly requires working with fingers rather than the whole hand or arm.
• Constantly requires repetitive movement of the wrists, hands and/or fingers.
• Often requires walking or moving about to accomplish tasks.
• Occasionally requires standing and/or sitting for sustained periods of time.
• Occasionally requires ascending or descending stairs or ramps using feet and legs and/or hands and arms.
• Occasionally requires raising objects from a lower to a higher position or moving objects horizontally.
• Occasionally requires stooping which entails the use of the lower extremities and back muscles. Infrequently requires crouching.
• Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to tobacco smoke, moving mechanical parts and fumes or airborne particles. The worker is frequently subject to inside environmental conditions, which provide protection from weather conditions, but not necessarily from temperature changes, and is occasionally subject to outside environmental conditions and to wet and/or humid conditions. The noise level in the work environment is usually moderate.