SOUS CHEF

SUMMARY:

Delegate work assignments to staff Assists Executive Sous Chef in duties. Expedite and garnish all food orders for front of the house staff to maintain fast and efficient service. Prepare; season all soups, sauces, meats, vegetables, desserts and other foodstuffs in a restaurant following standardized recipes. Serves food in appropriate bowls, trays, pans and plates to maintain customer appeal. Ensures proper staffing levels, supplies and safety of food preparation and storage.

ESSENTIAL SKILLS, DUTIES & RESPONSIBILITIES:

• Delegate work assignments for all stations and positions throughout kitchen.
• Train staff on all cooking techniques and recipe standardization, quality control, and portion control.
• Ensures service of prepared food items to proper specifications.
• Ability to work all stations throughout kitchen.
• Ensures that staff follows all safety and health standards.
• Follow labor standards for break and meal periods.
• Train and monitor the growth of employee skills. Sit with employees and counsel them on performance, good and sub-par. Document all infractions of policy and execute progressive disciplinary action with provided guidelines.
• Prepare raw products or prepared food items.
• Train staff on all cooking techniques and recipe standardization.
• Monitors outlets during peak periods to ensure production and flow.
• Garnishes all food and ensures proper plate up for front of the house employees and puts orders together to achieve speedy service.
• Clean and sanitize workstation and trains staff to ensure proper sanitation
• Assists Executive Chef in the development of new recipes and standardization.
• Assist in ordering of all food and kitchen supplies.
• Acknowledges receipt of food and food supplies from which the steward verifies the incoming shipments.
• Operate point of sale to reconcile guest’s checks and make change for monies tendered.
• Performs end of shift point of sale reconciliation, ensuring all monies, credit cards and/or comps are
• accounted for. Also ensures that all paperwork is completed and distributed to proper areas.
• Assists in weekly, monthly, and yearly inventories.
• Ensures temperature logs for all areas and properly filled out and takes proper actions to ensure food quality and safety.
• Reports any equipment in need of service to facilities.
• Perform any general cleaning tasks using authorized, institutional labeled cleaning products as assigned to adhere to health and safety standards.
• Attend training, safety, pre-shift, and departmental meetings as scheduled.
• Assist Executive Chef in daily functions.
• Perform miscellaneous duties as required.

MINIMUM QUALIFICATIONS:

• Five year’s experience in institutional food preparation including broiler, sauté and frying.
• Two years experience in supervision in a food establishment.
• Ability to access computers for input and transmission of food orders.
• Ability to read and use standardized institutional recipes.
• Knife motor skills.
• Chemical safety awareness.
• Ability to understand written English to read any caution or safety notices.
• Possess mathematical skills and be able to cost and account for food products and purchases.
• Have a thorough knowledge of all institutional kitchen equipment their proper use and care.

EDUCATION:

High School Diploma or GED (required)

LICENSE REQUIREMENTS:

Able to obtain and maintain a Pauma Gaming Commission License

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

• Ability to lift 50 pounds.
• Ability to stand during entire shift.
• Constantly walking and standing
• Constant hearing, seeing and talking
• Constantly balancing, bending, reaching, twisting, holding, wrist motion, and stooping

WORKING CONDITIONS:

• Work is performed indoors in a climate-controlled environment
• Close spaces while working with others
• Excessive noise and smoke

*Constantly = over 2/3 time Frequently = 1/3-2/3 time Occasionally = under 1/3 time

NATIVE AMERICAN PREFERENCE STATEMENT
Pauma Band of Mission Indians, a federally recognized Indian Tribe, in accordance with section 703(i) of Title VII of the Civil Rights Act of 1964, will give preference to Native Americans who meet job position minimum qualifications with regard to hiring, promotions, transfers and training.