Sous Chef (LCCJF#121)

(1)

Full-Time Closing:

3/16/2026

Summary:

Overseas kitchen for breakfast, lunch, dinner, and banquets/events for the day-to-day running checks. Help Line staff in quality control, consistency adhering to recipe cards, presentations and taste of food products. Trouble shooting, with foresight, in all outlets working cohesively with both front and back of the house managers/supervisors and team members. Essential Functions Responsible for personnel functions, such as: interviewing, hiring, orientation, training, development, supervision, delegations, evaluations and disciplinary actions; will perform these functions in a timely manner. Compiles and enters information into the computer systems and HRIS database. Responsible for the budgetary requirements and obligations for their outlet. Be familiar and able to teach team members on all kitchen equipment (i.e. Rational Combi oven, Blast Chiller, Ovens, grills etc.). Ensures all kitchen staff follow grooming/uniform standards and follow kitchen rules as noted. Controls overtime on a daily basis using the approaching overtime format. Inspects walkins and freezers on a regular basis to check for food storage and labeling of food products First In, First Out (FIFO) and follows up as needed to ensure compliance. Work closely with Executive Steward/Executive Chef on walk in fridge, freezer and dry storage on food rotation usage and ordering adjusting with business volumes. Ensures all order guides and par levels are used/followed on a daily basis to ensure consistent food cost and product levels to minimize waste. Monitors food during service to check temperatures, maintain logs, check cleanliness and general upkeep and follows up as needed and/or appropriate. Runs as the Expeditor during the peak business times. Have good understanding of POS machines, check postings, and run reports. Monitors cooks on breaks, lunch periods, and sign in/out sheets. Overseas shell fish harvest log sheets and file accordingly for 6 months with Executive Steward/Executive Chef. Helps plan daily special for lunch and/or dinner. Demonstrates portion control and other cost effective measures. Works line if ticket times fall behind, or if needed. Provides a high standard of professionalism and guest service. Must maintain confidentiality. Performs other duties or special projects as assigned. Knowledge, Skills, and Abilities (Minimum Qualifications): Must be 18 years old or older. High School Diploma, GED or equivalent. Minimum four (4) years as a Cook in a fastpaced kitchen. Two (2) years supervisory experience. Must understand how to read and follow budget requirements for outlets and adjust accordingly with labor and food costs. Knowledge of proper food storage and utilization of food products of the walking coolers and freezer. Requires extensive knowledge of the principles, processes, and practices within the commercial kitchen environment. Knowledge of methods and strategies of calculating and monitoring food production costs. Skill in supervising, leading, and delegating tasks. Demonstrated proficiency in using kitchen utensils to include proper knife handling and use techniques. Able to demonstrate basic mathematical measurement calculations used when preparing food. Knowledge of principles, practices, and processes of food and beverage preparation and delivery, safe food handling, food rotation, and waste/spoilage record keeping. Must be computer literate with proficiency in windowsbased programs and knowledge to operate general office equipment, software and databases. Ability to understand, speak, communicate and read the English language. Ability to maintain confidentiality. Must successfully pass TIPS training and obtain and maintain a

MAST 12/13

Permit upon hire and annually thereafter. Must be able to obtain and maintain ServSafe Certification and a valid Washington State Food Handler's Card. Must successfully complete Title 31, Banking Secrecy Act training, if applicable, upon hire and annually. Ability to comply with all applicable laws, policies, procedures, and regulations. Ability to analyze data from multiple information ports by comparing and contrasting data to draw a conclusion or to identify trends. Ability to communicate professionally in written, verbal, and nonverbal format while portraying a friendly tone, word choice, and body language. Ability to work various shifts including evenings, holidays, weekends, and overtime. Must be able to obtain and maintain a valid nongaming permit or Tribal Gaming Badge (whichever is applicable). Physical Demands /

Work Environment:

Manual and finger dexterity as required to perform daily job duties. Ability to frequently walk and/or stand for prolonged periods of time. Ability to frequently lift and/or move up to 35 pounds. Ability to frequently lift, move, push and/or pull up to 50 pounds. Ability to frequently bend, squat and/or reach. Sufficient visual acuity to write, recognize printed materials, computer screen, and notice nonverbal behavior. Speech and hearing ability to project voice to small and large audiences, carry on radio/telephone conversations, hear and grasp verbal communications and equipment prompts. Function in mentally and physically stressful situations. Frequent exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to potentially toxic or caustic chemicals. Frequently exposed to a high level of noise in the work environment. Occasionally works near or around electricity. Frequently works near or around mechanical moving parts. Occasionally exposed to vibration. These requirements need to be met to represent knowledge, skill and ability to perform job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

CTFC IS AN INDIAN PREFERENCE EMPLOYER

Important Notice:

A resume must be submitted through our hiring portal before the closing date in order to successfully apply for this position. About Colville Gaming

LLC CTFC

is a federally chartered corporation wholly owned by the Confederated Tribes of the Colville Reservation, which is composed of twelve bands/tribes: Chelan, Chief Joseph Band of Nez Perce, Colville, Entitat, Lakes, Methow, Moses-Columbia, Nespelem, Okanogan, Palus, San Poil, and Wenatchi. CTFC is the parent corporation for Colville Tribal Forest Products and Colville Gaming LLC. The Chief Executive (CEO) of CTFC reports to a Board of Directors, made up of five members. Our team members are essential to the function of our business and the ability of other team members to successfully perform in their positions. We understand the value of the work contributed by every one of our team members and acknowledge that value through our generous benefits package and pathways to success within the organization. Without our team members' hard work and dedication, CTFC would not be the success it is today. Thank you for considering to become a member of our team!