Sous Chef I

Job Title: Sous Chef

Department: F&B - Kitchen

Reports To: Executive Sous Chef

FLSA Status: Exempt

Prepared By: Human Resource Manager

Revised Date: May 13, 2013

Approved By: Casino Manager

Approved: May 13, 2013

Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking foodstuffs with a focus on kitchen operational efficiency.

• Create courteous, friendly, and professional work environment.

• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.

• Gives instructions to cooking personnel on the fine points of cooking.

• Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.

• Monitors supplies and routinely orders food supplies as needed.

• Must wear black non-slip shoes or temporary non-slip shoe covers.

• Other duties as assigned by management, including any supervisor, manager, or executive.

• Creates an atmosphere of FUN for all casino guests.

• Encourages mutual respect, dignity and integrity with all Team Members, by setting positive examples at all times.

• Maintains a professional departmental, company and community reputation.

• To provide a safe work environment for Team Members, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.

• To maintain a professional departmental, company and community reputation.

• To enforce performance standards, policies and procedures as they relate to the department.

• To maintain a consistent, regular attendance record.

This position typically supervises a staff of approximately five to fifteen Team Members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems. Develops and manages department directors and managers. Liaison to the Blue Lake Rancheria, local community, government agencies, suppliers and vendors.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Associate's degree (A. A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Must have impeccable presentation and very good people skills. To perform this job successfully, an individual should have knowledge of ChefTec inventory software and Infogenisis POS system. For in-house promotions, Team Member must have completed all in-house training regarding safety, including CPR, and sanitation standards for restaurants.

The physical demands described here are representative of those that must be met by a Team Member to successfully perform 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 Team Member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The Team Member is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The Team Member must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those a Team Member 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 Team Member is occasionally exposed to cigarette smoke, toxic or caustic chemicals; wet and/or humid conditions; moving mechanical parts; extreme cold and extreme heat. The noise level in the work environment is usually moderate.