TDR Sous Chef

TDR Sous Chef

Lincoln, CA 95648

Overview

Position Type Full Time Job Shift Any Education Level High School Category Food & Beverage

Description

Perform responsibilities in accordance with all Company standards, policies, and procedures. Ability to operate kitchen equipment. Requires reading and math skill for recipes and measurements. Ability to read, write, speak and understand basic English in order to read recipes and communicate with other team members. Always conduct self in a manner that reflects a positive professional image. Actively participates with staff to cook, prepare, dish-up and assemble all outlets food stations. Adheres to control procedure for food costs and quality. To encourage and abide by all health codes and hand washing guidelines. Prepares all food items according to standard recipes and menu to ensure consistency of product to the guest. Preparing mise en place items for preparations to coincide with menus. Other duties as assigned. Supervises main kitchen and team dining room, coordinates, and directs activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the restaurants during assigned shift. Also engages in the preparation on cooking of food items. Has authority to hire, transfer, suspend, promote, discharge, assign, or reward other Team Members subordinate to their position, under consultation with the Room Chef or higher.

Essential Functions:

• Responsible for practicing, supporting, and promoting Thunder Valley Casino's "Winning Attitude" Company-wide culture and demonstrating Thunder Valley Casino's 5-Star Service Standards at all times.
• Coordinates, trains and oversees kitchen staff in meal production, preparation and presentation from kitchen to floor (including layout of buffets and cooking stations): with responsibility for maintaining quality and quantity control.
• Operates and oversees use of appliances including kitchen and other small kitchen appliances. Contacts appliance repair service with TVR engineering.
• Provides input and suggestions to menus.
• Maintains standards of sanitation, kitchen hygiene, and food service techniques and safety. Check the quality of raw and cooked food products to insure that standards are met.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Supervise and coordinate activities of cooks and workers engaged in food preparation, cooking, and serving meats, sauces. Vegetables, soups, and other foods to ensure quality. Monitor team member's worker performance.
• Attend and pass TIPS class, recognize customer intoxication.
• Requisition stock, materials, supplies or equipment.
• Cooks or otherwise prepares food according to recipes, when necessary.
• Display knowledge of all emergency procedures
• Follow set schedules and specific job duties
• Maintain personal grooming and uniform standards pursuant to Thunder Valley's policies.
• Treat each Team Member with care, dignity, fairness and respect.
• Display and encourage teamwork in the department
• Communicate on a consistent basis with all managers. Keep them abreast of all department activities
• Adhere to all policies and procedures as set forth by Director of Food and Beverage
• Follow SOP's, recipe books and guidelines and have all necessary supplies to provide consistency and quality for 5-Star guest Service.
• Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.
• Ensure that kitchen and equipment are in good working order and that the work area is clean and hazard-free. Notify a supervisor immediately if kitchen and equipment are not in good working order.
• Possess the ability to work hands-on in any kitchen environment, including those involving a three-meal period and high volume production. Majority of the production will be frying, sauting, griddling, carving, broiling, and steaming all meats, fish, vegetables and poultry. May include cold salads, sandwiches, cold displays, salad dressings, slicing deli meats and cheese for guest services according to Thunder Valley standard's and specifications.
• Give Corrective Counseling and Bi-yearly evaluations.
• Co-responsible for all financial issues P&L and G&L.

Qualifications

Minimum Qualifications:

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Must manage time effectively with minimum supervision. Ability to handle high pace production
• Must be able to handle constructive criticism and be willing to continuously improve.
• Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Using good judgment.
• Minimum of 3 to 4 years of culinary experience.

Physical Requirements:

• Requires normal, corrected vision range, the ability to distinguish letters, numbers, and symbols.
• Ability to lift up to 50 lbs, push 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees with or without assistance. Handle heat from cooking appliances, food and washing materials.
• Ability to stand for duration of shift, walk frequently, bend and reach to a height of 6 feet with or without assistance.
• Requires normal sense of smell, taste, touch, and sound.