A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
The Sous Chef acts as the second in command to the Room Chef in the kitchen, following and enforcing all health and safety guidelines. Responsibilities include recruiting new Team Members, responding to guest opportunities, and developing menu items.
Essential Functions:
Responsible for practicing, supporting and promoting Graton Resort & Casino's Company-wide culture and demonstrating Graton Resort & Casino's Service Standards at all times. Develop new menu options based on seasons and guest demands. Follow health, safety and sanitation guidelines. Assist with the preparation and planning of meals by providing support to line cooks. Monitor and record inventory, and place orders as needed. Conduct month-end inventory of food and beverages. Maintain quality control of products, equipment, supplies and services, ensuring excellent and consistent quality of service and presentation. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA, and Graton Resort & Casino's guidelines. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee job performance of Team Members, coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Graton Resort & Casino's policies. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Hold daily Team Member huddles and maintain communication boards to communicate pertinent information to Team Members. Properly maintain Team Member records (i.e. Time & Attendance and corrective counseling). Train new Team Member to follow the department guideline. Solve problems that arise and seize control of issues in the kitchen. Responsible for participating in the creation of annual budgets, and managing and leading the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals.
Required Qualifications:
Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. High School Diploma or equivalent. Three (3) years culinary experience in a related field preferred. Must be at least 21 years of age. Must possess the ability to work hands-on in any kitchen environment pertaining to a three meal period and high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Ability to handle a flexible schedule and work weekends, holidays and all shifts. Ability to delegate, empower and evaluate Team Members to achieve desired objectives with minimal supervision. Ability to work in a fast-paced environment. Must be able to obtain a gaming license from the Graton Gaming Commission. Must possess or obtain a California Food Handler Certification.
