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 Sous Chef

Details
Country: USA
Location: CA Brooks
Total applied: 33
Relevant Work Experience: 1+ to 2 Years
Career Level: Manager (Manager/Supervisor of Staff)
Education Level: Certification
Job Type: Employee
Job Status: Full Time
Job Shift: First Shift (Day), Second Shift (Afternoon), Third Shift (Night)
Sous Chef

Summary
Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work wth front of the house management to insure smooth operations and high quality guest service.

Essential Duties and Responsibilities include the following. Other duties may be assigned.
Promote Cache Creek Casino Resort in a positive manner.

Manage by shift Culinary Staff in restaurant.

Coach and counsel staff as required

Execute menu as perscribes by recipe standards

Manage portion control and FIFO of all food product

Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas

Expedite line and observe plates leaving kitchen

Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86''ed items, changes or substitutions.

Supervisory Responsibilities
Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization''s 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.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommdations. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and/or Experience
High School diploma required. 1-2 years of Clinary school or ACF approved apprenticeship program. 1-2 years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

Language Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Certificates, Licenses, Registrations Cache Creek Casino Tribal Gaming License
Sanitation Certificate

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfuly perform the essential functions of the job with or without reasonable accommodations.

While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations.

While performing the duties of this Job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud

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