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SOUS CHEF-STEAK HOUSE

SOUS CHEF-STEAK HOUSE

Santa Ana Star CasinoBernalillo, NM, US
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Join to apply for the SOUS CHEF-STEAK HOUSE role at Santa Ana Star Casino

Job Summary : Oversees the culinary operations of the casino steakhouse. Responsible for the day-to-day operations of the steakhouse, including creating specials, training, ordering, scheduling, and overseeing quality control and consistency.

Major Responsibilities / Activities

  • Regularly conducts safety and sanitation inspections in compliance with all applicable health codes and best practices.
  • Oversees the hiring, training, mentoring and professional development of all culinary and utility staff.
  • Manages and motivates a culturally diverse kitchen staff.
  • Communicates effectively with both front and back of house to maintain a culture of respect, teamwork, and cooperation within the casino hotel.
  • Resolves conflict situations with team members, guests or in-house situations calmly and professionally notifying HR when necessary.
  • Has primary operational oversight of production kitchen, Mesa Grille, and Starlight Grille.
  • Ensures inventory is accurately checked in, recorded and conducted when necessary.
  • Creates the weekly managers schedules, tracks employee vacation requests, evaluates team member performance and maintains departmental team member files.
  • Executes with efficiency and consistency as directed by the Executive Chef.
  • Communicates regularly with and supervises the culinary and utility personnel in daily operations of kitchen facilities. Daily operations include, but are not limited to; food preparation, cleaning, safety and sanitation, food displays, menu planning, menu changes, etc.
  • Notifies the Executive Chef on the status of operations or any standard variances relating to the kitchen, its personnel or inventory levels.
  • Counsels team members as needed and rewards and acknowledges good work.
  • Works closely with the Executive Chef to control food and labor costs on a continual basis and within all food outlets to keep costs within budgetary guidelines.
  • Enforces standards, recipes and specifications for all menu items.
  • Maintains a high level of service in accordance with brand standards.
  • Performs other duties as assigned.

Minimum Requirements

  • Preference is given to qualified Santa Ana Tribal members.
  • High school diploma or GED required.
  • Requires an AA or Culinary Arts degree from an accredited institution and 4 or more years of experience as a Sous Chef or any combination of education and experience in a Steakhouse or Fine Dining food environment.
  • ACF-CEC certification preferred.
  • New Mexico liquor server's license & Food handler's card within 90 days of hire and maintain it.
  • Must be available to work various shifts including days, evenings, weekends, and Holidays.
  • Excellent written and verbal communication skills including the ability to successfully communicate with multiple levels of management.
  • Professional appearance required.
  • Strong interpersonal, customer service and communication skills.
  • Ability to write accurate recipes, reports, business correspondence, and procedure manuals.
  • Bilingual and multi-cultural experience preferred.
  • A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program.
  • All employees are required to proficiently use a smartphone for company applications, email, and text.
  • Must be able to obtain and maintain a Pueblo of Santa Ana Gaming and Regulatory Commission key gaming license.

    • Essential Mental Functions

    The essential mental functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Maintains a strict level of confidentiality regarding company information.
  • Must be able to work independently and exercise good judgment in handling a variety of situations.
  • Must have excellent problem-solving abilities.
  • Must be a detail oriented, organized individual with the ability to multi-task.
  • Must be able to work in a fast-paced environment.
  • Must be able to deal with stressful situations in a professional manner.
  • Display strong verbal and written communication skills.
  • Proven ability to handle conflict situations.
  • Must be a Team Player.

    • Essential Physical Functions

    The essential physical functions described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk, and hear.
  • Must be able to work in a fast-paced environment.
  • Must be able to lift up to 40lbs and / or move up to 75 pounds.
  • Must be able to walk and stand for extended periods of time.
  • Physical ability to safely perform the essential job functions of the position.

    • Equipment Used

  • Standard commercial kitchen equipment.
  • Smartphones, computers, laptop computers, and other traditional office equipment as required.

    • Work Environment

    The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Employee's duties are performed indoors in a climate controlled non-smoking environment.

    Job Details

  • Seniority level : Mid-Senior level
  • Employment type : Full-time
  • Job function : Other
  • Industries : Restaurants

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