Executive Sous Chef

Under general supervision of the Executive Chef, the Executive Sous Chef supports the Executive Chef by overseeing daily kitchen operations, ensuring high quality food preparation, and maintaining consistency in presentation and standards. The Executive Sous Chef supervises and trains kitchen staff, assists with menu development, manages inventory and food costs, and steps in as acting chef when needed. This role blends leadership, creativity, and strong operational skills to deliver an exceptional dining experience. High school diploma or GED required. Five (5) or more years of progressive culinary experience, with at least two years in a supervisory or Sous Chef role. Formal culinary degree or equivalent professional experience. Proficiency in kitchen operations, strong knowledge of food safety standards. Menu development and recipe creation experience. Must be 21 years of age. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming licenses in Arizona and California. Tribal preference given to qualified tribal members.

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