Sous Chef

AGE REQUIREMENTS: 21 years or older

Position Summary

Directly supports the Restaurant Chef and/or Executive Chef. Responsible for the preparation of all food products for the Isleta Resort and Casino venues while ensuring all specifications and standards are satisfied. Directs, coordinates, and oversees the day-to-day Culinary and Stewarding Department’s operations, personnel, customer service, fiscal management, and administration while promoting and exhibiting World Class Guest Service to all the Isleta Resort and Casino employees and guests. Actively exercises managerial responsibility for all department internal controls and regulatory requirements. Ensures employee compliance and conforms to all Tribal, Federal, State, Pueblo of Isleta Regulatory, and Resort and Casino regulations.

Isleta Resort and Casino Guest Service Agreement

All Team Members will display 100% commitment to World Class Guest Service through the delivery and maintenance of Guest Service Standards established by the Isleta Resort and Casino.

Essential Functions and Responsibilities: Essential and other responsibilities and duties may include by are not limited to the following:

• Proficiency in operating all kitchen equipment and follow preventative maintenance procedures.
• Implements and executes all culinary and stewarding operational and administrative systems.
• Ensures the highest degree of safety and sanitation with regard to food handling, ware washing, and kitchen cleaning.
• Responsible for daily kitchen cost control.
• Ensures a safe working environment for all team members.
• Ensures an open and welcoming atmosphere that promotes skill enhancement.
• Greets guests, maintains a friendly and inviting atmosphere, and promotes positive guest relations through prompt, courteous, and efficient service.
• Gives basic instruction on all promotions and special events.
• Delegates functions to subordinates to ensure an optimum operation and encourage knowledgeable decision-making.
• Maintains adherence to the FDA Food Code for Food Sanitation and Safety. Creates and maintains logs for refrigeration temperatures, hot holding, cooling and re-heating of all foods. Daily inspection of assigned area for compliance with all food safety standards.
• Manages assigned area within the established policies, procedures, regulations and service standards. Administers documented progressive corrective actions where applicable.
• Plans for internal food promotions in conjunction with Restaurant Chef, Executive Chef and Food and Beverage Director.
• Leads their team to produce food to order or per banquet event order, meeting all recipe and specifications. Food to be produced in a timely manner, visually appealing to the guest and tasting excellent.
• Strong knowledge of food ingredients and modern cooking techniques.
• Enforces department standards, objectives, and policy that are in accordance with the Resort and Casino’s organizational mission.
• Maintains a skilled, trained, and motivated staff through continuous communication, feedback, and effective customer service training.
• Manages direct reports to accomplish performance goals. Provides developmental coaching and guidance for long-term career growth opportunities to all direct reports.
• Must possess working knowledge of and be able to adhere to all OSHA and HACCP standards and regulations.
• Resolves, both, internal and external guest issues and problems in a timely and professional manner.
• Occasionally performs duties of subordinates and other duties as need.
• Trains other employees in all aspects of food production and skills.

  Accountability and Supervision:

  • Responsibilities include interviewing and hiring; planning, training, assigning and directing work; addressing complaints and resolving problems; providing feedback to management as to operating policies and procedures, and suggestions on how to make the food & beverage department run more efficiently and cost-effectively.
  • Directly supervise production areas to ensure total quality; planning, assigning, and directing work.

    Education and Experience

    • Culinary Degree and/or back ground in the Culinary Management; 5-7 years culinary experience in progressively responsible positions required.

      Special Requirements, Licenses, and Certification

      • Must be able to acquire and maintain Gaming License issued through POIGRA.
      • Must be able to successfully pass a pre-employment drug test and background investigation.
      • Must be flexible with work schedule. Must be willing to work any days/hours as needed or required to meet business needs.
      • Must maintain all Isleta Resort and Casino-wide educational and certification requirements.
      • Must acquire and maintain Servsafe® Manager Certification

        Knowledge, Skills, and Abilities

        • Ability to communicate, in writing and verbally, in English and in an effective, informative, and professional manner and be able to convey denials and/or defuse hostile guest situations with ease and tact.
        • Knowledge to perform basic mathematics.
        • Must possess a highly developed sense of customer service and interpersonal skills including high integrity and respect for individuals.
        • Ability to possess and exhibit a positive attitude towards internal and external guests at all times.
        • Knowledge of moderate computer skills and be able to operate Microsoft applications and software.
        • Must possess strong critical and analytical thinking skills.
        • Ability to work a flexible and varying schedule to include evenings, weekends, and holidays.
        • Must possess excellent planning skills and proactively guide executive management to higher levels of efficiency and profitability.
        • Must possess and demonstrate well-developed interpersonal and communication skills while exhibiting motivational, confidence, intelligence, leadership and teamwork characteristics.
        • Must possess thorough knowledge and expertise in Federal, State, and Tribal regulatory requirements and authoritative published material as related to the department.
        • Must be able to take direction and feedback well.
        • Must possess the ability to make sound and accurate decisions.
        • Must possess internal control knowledge as it relates to the department. Must be able to accurately and successfully perform several tasks and meet deadlines under high levels of stress and with minimal supervision.
        • Must possess working knowledge of and be able to adhere to all OSHA and HACCP standards and regulations.
        • Must be able to read, follow, and initiate all kitchen recipes.
        • Must possess general experience in kitchen design and equipment specification.

          Physical Demands and Work Environment

          • Must possess coordination and skill while utilizing kitchen tools and utensils, such as knives, food grater, food slicer, mixers, and any other tool needed to complete recipes.
          • Must be able to bend, stoop, reach, crouch, kneel, push, pool, and maneuver in small confided areas.
          • Must be able to climb up and down ladders.
          • Must be able to respond to visual and aural cues.
          • Must be able to lift, move, and place 50 pounds with assistance.
          • Must be able to push or pull 150 pounds.
          • Must be able to stand and walk for extended periods of time.
          • Cooks work under exposure to extreme temperature conditions; work under exposure to such hazards as slippery floors and sharp equipment.

            Working Conditions:

            • Smoke filled environment, exposure to various lights and sounds. May, on occasion be required to work outdoors. Occasionally may deal with angry or hostile individuals. Must be on call at all times. May work holidays, weekends, and different shifts.

              Disclaimer

              This job description is intended to provide an overview of the requirements of the position. It is not necessarily all-inclusive and the job may require other essential and/or non-essential functions, tasks, duties, or responsibilities not listed herein. Management reserves the right to add, modify, or exclude any essential or non-essential requirement at any time with or without notice. Nothing in this job description, or by the completion of any requirement of the job by the employee, is intended to create a contract of employment of any type.

              Isleta Resort and Casino is in compliance with the Americans with Disabilities Act (ADA). Reasonable accommodations will be made to enable individuals with disabilities to perform essential job junctions.

              Native American Preference Policy

              Isleta Resort and Casino will at all times and for the positions give hiring, transfers, and promotional preferences to qualified Native American applicants in the following order:

              1. Enrolled Pueblo of Isleta Tribal Member;
              2. Enrolled pueblo of Isleta Descendants; and
              3. Registered Native American from a federally recognized tribe.

                 Source: Hospitality Online