Sous Chef

The Sous Chef is a part of the kitchen management team and is responsible for food preparation on all shifts for Three Peaks.  The Sous Chef will also ensure all kitchen staff maintain excellent standards in food preparation and customer service. The Sous Chef will work with and report directly to the Executive Chef.  

• Practices, supports, and maintains the Mission, Vision and Values of Casino.
• Maintain department objectives, standards, guidelines and budget to ensure proper management of department.
• Monitor food purchasing, staffing, food preparation and food inventory to control food and labor cost and waste, ensuring adherence to the budget.
• Hire, train, motivate, evaluate and supervise staff to ensure that employees receive adequate guidance and resources to accomplish established objectives.
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency per standards.
• Assist in developing menu changes to ensure variety and food quality.
• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
• Must be able to effectively communicate with other including the public in the case of an issue with meal presentation, taste or quality.
• Must be willing and able to fill in where needed in the kitchen.

WORKING CONDITIONS

• Must have ability to:
• Train and mentor the kitchen staff to comply with all standard operating procedures and requirements of their respective positions. 
• Train and mentor Spokane Tribal Members and promote a sense of ownership and belonging for the Spokane Tribal Members.
• Use all tools associated with the position including but not limited to knives, slicers and choppers.
• Subject to extreme heat and cold, proper clothing is provided.
• Review and comprehend recipes and other necessary documentation.
• Inspect quality of all food items.
• Communicate effectively with all levels of employees.
• Move effectively and efficiently throughout work areas.
• Will be required to be on feet for extended periods of time.
• Work in varying noise levels, the severity of which depends upon customer volume.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Perform other tasks assigned.

• Must have a minimum of eight years of progressive experience in food preparation – OR – a culinary arts degree with at least three years of progressive experience in food preparation – OR – an accredited apprenticeship plus four years of progressive food preparation experience.
• Must have supervisory/management experience.
• Must have demonstrated knowledge of and ability to prepare all required recipes and mother sauces and have the ability to execute those recipes to the set standards and quality.
• Must be able to effectively communicate and work with front of the house operations in a professional and respectful manner.
• Must have exceptional guest service skills and standards.
• Demonstrated administrative skills including ability to issues coaching/discipline actions, create schedules and maintain efficient staffing levels.
• Experience with supervisory duties including budgeting, food cost control, inventory and ordering are required.
• Must have a thorough knowledge of all kitchen operations.
• Obtain and maintain valid food handlers’ certifications.
• Strong guest service and problem-solving skills.
• Able to Multitask in a fast-paced environment
• Must be able to tolerate areas containing varying noise, smoke, and temperature levels

Gaming License Required? Ability to secure and maintain STATE OR TRIBAL Gaming License.