Junior Sous Chef (Hell's Kitchen) at River Cree Resort & Casino

Enoch, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Aug, 26

Salary

0.0

Posted On

03 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary techniques, Kitchen management, Food safety, Sanitation standards, Leadership, Staff training, Inventory control, Problem-solving, Communication, Conflict management, Menu production, Quality control, Team mentorship, Purchasing, Change management, Customer service

Industry

Gambling Facilities and Casinos

Description

Overview Hell’s Kitchen is a globally recognized restaurant brand, inspired by Chef Gordon Ramsay. It stands out for its bold flavors, dramatic presentations, and dedication to quality. At River Cree Resort & Casino, Hell’s Kitchen offers an exceptional dining experience, featuring signature dishes and a lively atmosphere. The Junior Sous Chef supports senior kitchen leadership in daily operations, ensuring food quality, consistency, and adherence to Hell’s Kitchen standards. This role is ideal for an emerging leader ready to take the next step in a high-performance culinary environment Responsibilities Operations Support the Sous Chef/Executive Sous Chef in kitchen operations and service execution Ensure food is prepared, cooked, and plated to established standards for quality, consistency, and presentation Maintain a clean, organized, and safe work environment; ensure compliance with food handling and sanitation standards and with all local, provincial and federal regulations Assist with ordering, receiving, inventory, storage, and stock rotation (FIFO); help maintain purchasing and food storage standards troubleshoot during service to support timing, flow, and guest experience Train, coach, and mentor kitchen associates; reinforce fundamentals of cooking, recipes, and plate presentation and maintains all standard recipes Communicate effectively with senior chefs and team members; contribute to a respectful, collaborative kitchen culture Ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Follows proper handling and right temperature of all food products. Understands and communicates to staff the operating and maintenance procedures of all departmental equipment. Ensures uniforms are properly inventoried and maintained. Ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs. Guest Satisfaction Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints. Human Resources Uses all available on the job training tools for associates; implements and manages training initiatives and conducts training when appropriate. Communicates performance expectations in accordance with job descriptions for each position. Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. Ensures associates are treated fairly and equitably. Constantly strives to improve associate retention. Brings issues to the attention of Human Resources as necessary. Ensures regular on-going communication is happening in all areas of responsibility to create awareness of business objectives and communicates expectations, recognizes performance and produces desired business results. Celebrates successes and publicly recognizes the contributions of team members, Maintains an on-going associate recognition program. Financial Management Assists the Chef with monitoring and managing the payroll and scheduling functions. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Other To look out for the safety of yourself, co-workers and to follow all Health and Safety requirements in the workplace. Performs other duties as assigned to meet business needs. Qualifications 5+ years of professional kitchen experience in a high-volume or fast-paced environment Culinary education preferred; Red Seal or equivalent training/experience is an asset Strong knowledge of culinary techniques, standard recipes, food handling, and sanitation standards Leadership potential with strong communication, problem-solving, and the ability to remain professional under pressure Experience successfully handling a diverse group of associates Extensive knowledge of food handling and sanitation standards Experience with purchasing and maintaining kitchen equipment Effective decision-making and strong problem-solving skills Ability to acquire and maintain relationships e.g. associates, customers, vendors Strong customer, associate relation, and effective change management skills Good communication skills (verbal, listening, writing) Strong organization & Effective conflict management skills High School Diploma or equivalent required Good training/facilitator skills Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental and safety regulations The schedule for this position may vary and would require the ability to work shift work, late nights, weekends and holidays. WE OFFER A competitive wage and excellent benefits. Shuttle service from West Edmonton location. All associates participate in our “Circle of Service” program which rewards and empowers individuals who provide outstanding customer service. An opportunity to work within a progressive, exciting team environment. An opportunity to work with a skilled Management team.

Responsibilities

The Junior Sous Chef supports senior leadership in daily kitchen operations, ensuring food quality, consistency, and adherence to high standards. They are responsible for training staff, managing inventory, and maintaining a safe, efficient, and collaborative kitchen environment.