Sous Chef

Sous Chef

Position: Sous Chef Hourly: $24.50 Per Hour Location: Gaming Division Reports to: Head Chef (Shift differential: 2nd shift +$1.00/hour, 3rd shift +$2.00/hour and weekends +$3.00/hour)

Responsibilities: Ensure exemplary customer service in accordance with North Star Mohican Casino Resort's standards. Maintain excellent attendance and punctuality. Supervise kitchen staff, ensuring adherence to recipes, portion control, and waste reduction. Exemplify Star Service Standards in interactions with guests and team members. Fulfill supervisory responsibilities including hiring, training, scheduling, performance evaluations, and disciplinary actions. Assist Executive Chef in menu development, food ordering, inventory management, and cost control. Ensure compliance with health, safety, and sanitation regulations. Stay updated on industry trends, equipment, and culinary techniques. Demonstrate leadership through knowledge sharing and skill development. Support organizational goals through effective team and individual performance. Adhere to all resort and departmental policies and procedures.

Qualifications & Education: High School Diploma or equivalent; Associate degree in Culinary Arts preferred. Minimum of five (5) years culinary experience in a high-volume environment. Ability to obtain and maintain a Mohican Gaming License. Successful completion of a Criminal Investigation Background Check (CIB). Passing a pre-employment drug screening and health screening. Flexibility to work all shifts, weekends, and holidays. Positive attitude and strong teamwork skills. Willingness to adapt to change and pursue self-development. Proficiency in teaching culinary skills and sanitation practices. Basic math skills and computer literacy. Knowledge of culinary terminology and techniques. Ability to prioritize tasks and manage multiple projects. Successful completion of a food-tasting test.

Physical Requirements/Work Environment: Ability to stand and move for entire shift; frequent walking, bending, and lifting to 50 pounds. Visual acuity and manual dexterity are necessary to operate kitchen equipment. Comfortable working in variable temperature environments with moderate to high noise levels. Excellent personal hygiene due to proximity to food preparation areas. Smoke-free work environment; dust and noise levels vary depending upon area.