Sous Chef

Assists the Chef in the daily operations of the kitchen, and provides leadership and direction to kitchen personnel including all cooks, and dishwashers. Ensures that all recipes, food preparations, and presentations meet Restaurant, Deli, Buffet, Bar, Hotel and Special Event specifications and quality.

MINIMUM QUALIFICATIONS:

• Must be 21 years of age.
• Associates Degree in Culinary Arts or related field with a minimum of two years of culinary cooking experience.
  • Or six years culinary cooking experience in a multiple food venue environment with one year in a supervisory capacity.
• Experience in a full service property with multiple food outlets, full service restaurants and knowledge of banquet/catering operations preferred
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

JOB DUTIES:

• Assists the Chef with overseeing all food storage preparation and production
• Ensures that the proper amounts of food have been prepared in accordance with the production sheets.
• Trains all line cook employees the skills required of their specific position. Including but not limited to the use and care of the equipment, the use of knives and other culinary tools.
• Supervises the production, preparation and presentation of all foods for the casino food outlets to ensure that a quality, appearance and consistency of product.
• Establishes and enforces nutrition and sanitation standards of cafeteria, kitchen, and related work areas.
• Supervises methods of food preparation and cooking, portion size, and garnishing to ensure food is prepared in a prescribed manner and cost control measures are followed. Tests cooked foods through taste and smell and overall appearance.
• Verifies that kitchen staff follows all recipes and portion servings correctly.
• Ensures that kitchen, dish, and storage areas are clean and organized.
• Places food and supply orders as needed.
• Receives orders and verifies invoices and ensures quality and freshness of merchandise.
• Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction.
• Ensures optimum staffing levels by coordinating the schedules of the staff.
• Maintains a safe, orderly and sanitized kitchen.
• Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality.
• Achieves financial objectives by monitoring labor and food costs to budgetary requirements.
• Ensures food service outlets functions are executed according to gaming, health, sanitation regulations and established policies and procedures.
• Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible.
• Instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up
• Maintain menus and food quality up to standards.
• Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served.
• Directs activities to one or more workers assisting with preparing and serving meals.
• Completes required daily financial tools and reports.
• Maintains confidentiality of all privileged information.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

SUPERVISION RESPONSIBILITIES:

• Supervises and coordinates activities of culinary staff.
• Oversees department and improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees.
• Plans, delegates, monitors, and appraises job tasks and results in a timely manner.
• Directs assignments, approves work schedules, recommends training, and approves time.
• Supports Chef with hosting regular staff meetings to ensure communication between personnel and business related activities.
• Conducts daily shift meeting to review events of the day, upcoming events and the weekly standard

PHYSICAL DEMANDS:

• Required to stand for up to 8 hours per day.
• Ability to sit, walks, stoops, kneel or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Ability to lift, push, or pull upwards of 25 pounds.

WORK ENVIRONMENT:

• Work is typically performed within a kitchen and Casino setting.
• Exposure to second-hand smoke and a high noise level.
• Exposure to heat, cold, fumes and steam.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.