Closing Date March 23, 2023 At 500 Pm

Salary: Depending

On Experience (Doe)

This position will actively supervise, coach, counsel, direct, train and mentor employees in meeting the enterprises quality standards. The Sous Chef will actively and independently manage all aspect of employee relations to ensure a positive harmonious, compliant and cooperative work environment within the kitchen area by performing the following duties as well as demonstrating the GILA WAY.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Promotes and provides excellent guest service experiences to both internal and external guests.
• Responsible for management of the assigned kitchen operation.
• Ensures training of assigned shift kitchen staff is conducted in a timely manner. The incumbent also communicates with all shift employees to help them understand their job descriptions and company policies.
• Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice, including independently initiating and authorizing any employment action deemed necessary.
• Review all sanitation and production charts for kitchen operation.
• Maintains fiscal controls for profit and loss purposes.
• Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, transfer controls, effective purchasing procedures, kitchen security procedures and waste control.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Reviews and analyzes payroll data to ensure proper coding of payroll and time for the purposes of accurate profit and loss statements.
• Responsible for the on-going training, development, mentoring and supervision of hourly employees.
• Manages purchasing and preparation of all food products meet enterprises' standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• Coordinates the storage, maintenance and repair of all kitchen equipment during shift to ensure operational readiness.
• Manages and participates in all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel and hands on participation during peak periods.
• Responsible for mentoring and developing Pathways Mentorship Program participants to successfully transition to management level positions.
• Maintains a dependable work attendance record with extremely infrequent absences and/or lateness.
• Performs other special projects and duties as assigned.

Supervisory Responsibilities:

Directly supervises multiple employees. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Skills/ Requirements

• High School Diploma or equivalent required. Bachelors degree with major concentration in food preparation, management, nutrition or related field preferred.
• Prior experience in a professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
• Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling required.
• Must acquire and maintain a valid Gila River Environmental Health Food Handlers Card, Alcohol Awareness Certification, Blood-Borne Pathogens (BBP) and other required compliance trainings.
• Ability to perform the GILA WAY which is as follows; Greet our guest, Interact positively with our guest, Listen actively to our guest, Appreciate our guest.
• Must possess excellent guest service skills, strong telephone etiquette, and be a self-starter with the ability to follow-up and complete tasks in a timely manner with minimum supervision.
• Ability to establish and maintain effective working relationships as well as to gain the cooperation of guests and fellow team members.
• Strong interpersonal and communication skills, both written and oral.
• This position must have, or an ability to acquire within one year, an in-depth knowledge and thorough understanding of Enterprise Policies and Procedures, governmental regulations, and technical rules relevant to their responsibilities.