Sous Chef

Job Title: Sous Chef 

Job Classification: Full Time - Salaried

Location/Base: Blackfoot

Department: Kitchen 

Reports To:   Executive Chef 

Job Overview: 

The Sous Chef will assist the Executive Chef/Executive Asian Chef with scheduling, menu costing, menu developing, recipe creation, invoice imputing, and kitchen management.   

Responsibilities and Duties: 

Promote, work, and act in a manner consistent with the mission of Cash & Ace Casinos. 

Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues. 

Prepare and service all food items for a la carte menus according to restaurant recipes and standards. 

Actively share ideas, opinions, and suggestions in daily shift briefings. 

Maintain proper rotation of product in all coolers to minimize wastage/spoilage. 

Ensure storeroom requisitions/orders are accurate. 

Have full knowledge of all menu items, daily features, and promotions. 

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. 

Follow kitchen policies, procedures, and service standards. 

Follow all safety and sanitation policies when handling food and beverage. 

Other duties as assigned. 

Assist Food & Beverage management team with stock-take as requested. 

Assist in transporting of food, beverage, and other items to and from the kitchen. 

Assist kitchen team in replenishing food items, crockery, cutlery, etc., on special functions/busy periods. 

Attend Department meetings as requested. 

Other duties as assigned. 

Education and Experience: 

High school diploma. 

Post-secondary training at a culinary institution. 

2 or more years’ experience working within the food industry as a Line Cook, Sous Chef, or Executive Chef.  

A journeyman Red Seal Certification or Culinary Arts Certification preferred.  

 Must poses 3-5 years of experience in a similar management role. 

Specific Hospitality food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures.  

Skills and Abilities: 

Ability to work cohesively as part of a team. 

Ability to focus attention on guest needs, always remaining calm and courteous. 

Highly responsible and reliable. 

Follows all safety and sanitation policies when handling food and beverage. 

Consistently offers professional, friendly, and engaging service. 

Follow outlet policies, procedures, and service standards. 

Professional demeanor and ability to approach situations in a tactful manner.  

Ability to work calmly under pressure and treat others with respect regardless of their status or position. 

A passion for providing excellent service and full alignment with the organization’s vision. 

Training in Outlook Express, Microsoft Office (Word and Excel) is required.  

Job Requirements: 

Ready and willing to work a flexible schedule, including graveyards, weekends, and holidays. The hours of work will be based on operational needs. 

Knowledge of AGLC Terms & Conditions and Operating Guidelines. 

Knowledge and ability to clearly explain operating house rules to guests and employees. 

Proven hands-on experience in leading, motivating and scheduling a large team of kitchen employees.  

Work Conditions and Physical Requirements: 

Walk/stand – Must be able to walk/stand throughout much of the shift. 

Talk/hear – must be able to detect, determine, identify, observe, inspect, and assess.  This position frequently communicates with guests and employees throughout the entirety of the shift. Must be able to exchange accurate information and professionalism in these situations.   

Ability to handle using a wok frequently. 

Occasional kneeling, pushing, and pulling. 

Occasional ascending or descending ladders, stairs, and ramps.?? 

Frequent lifting and carrying up to 50 lbs. 

Works in an indoor, fast-paced environment. 

Advanced attention to detail. 

Ability to work under pressure.