Sous Chef - Falls Buffet at Snoqualmie Casino & Hotel

Snoqualmie, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jul, 26

Salary

70761.12

Posted On

16 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary leadership, Staff training, Kitchen operations, Food safety, Inventory management, Menu production, Team development, Administrative tasks, Time management, Problem-solving, Communication, MS Excel, MS Word, Quality control, Waste reduction, Coaching

Industry

Gambling Facilities and Casinos

Description

Description A FULL HOUSE OF TOTAL REWARDS Competitive Pay: Starting salary range of $64,328.29/yr - $70,761.12/yr, depending on experience, with opportunities for annual performance-based increases. The role offers a potential career earning trajectory reaching up to $92,632.74 annually max over time. Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability. Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually. Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets. Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program. PURPOSE The Sous Chef reports to the Chef de Cuisine and acts as the primary manager in the kitchen in the absence of the Chef de Cuisine. The Sous Chef develops the Snoqualmie Casino & Hotel culinary team through hiring and training and performs as a team player, demonstrating leadership, coaching, and organizational skills on a day-to-day basis. They create a motivational environment, by being approachable and available to management and team members through encouragement and constructive suggestions. They involve the team when setting objectives, models behaviors expected from team members and keeps the team informed on directions and plans. SUPERVISORY SCOPE Lead Cook Prep Cook Line Cook ESSENTIAL DUTIES / RESPONSIBILITIES The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department. Determines production needs, facilitates production, delegates appropriate tasks to the Lead Cooks and oversees these tasks to conclusion. Responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine. Responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time & attendance monitoring and approval. The Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine. Training, coaching and leading; the Sous Chef is one of the senior culinarians for the outlet and needs to conduct themselves as such. They are responsible for monitoring training of all employees in their department, with direct responsibility to train the lead cooks. Coach their team to achieve desired results and development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group. Responsible for ordering, product specifications, quality of food products and end of month inventory; maintain controls for reducing and tracking waste. Other duties as assigned. Requirements Education and Experience: Five (5) years of culinary experience, with at least two (2) years of supervisory or lead experience. Proven knowledge of proper Food Handling Procedures. Strong organizational and communication skills. Proven experience with MS Excel, MS Word, and email. Any combination of education and experience that clearly demonstrates the ability to perform the job duties of the position. Skills and Abilities: Leadership & Team Development: Strong leadership skills with the ability to motivate, train, and evaluate team members, ensuring high performance and operational efficiency. Culinary Expertise: Deep knowledge of culinary techniques, food preparation, presentation, and kitchen operations. Communication Skills: Ability to communicate clearly and effectively with kitchen staff, management, and other departments. Time Management & Multitasking: Ability to manage multiple tasks efficiently, prioritize responsibilities, and maintain a calm demeanor under pressure. Problem-Solving: Skilled in resolving issues quickly and effectively, ensuring a smooth kitchen operation and positive team environment. Attention to Detail: Strong focus on the quality and consistency of food, ensuring that every dish meets high standards. Technical Proficiency: Familiarity with kitchen equipment and technology to ensure safety and efficiency. PREFERRED Education and Experience: Culinary Degree or ACF Certification Snoqualmie Casino & Hotel exercises Snoqualmie Tribal Member/Native American preference in hiring, in compliance with the Snoqualmie Tribal Employment Rights Ordinance (TERO). You must obtain and maintain a Gaming License from the Snoqualmie Gaming Commission. Pre-employment drug testing is required for all positions. The use of marijuana will not disqualify an applicant for positions in any department other than Transportation (Valet, Driver I). DOT panel testing is required for the Driver position.

Responsibilities

The Sous Chef manages daily kitchen operations, oversees food production, and ensures facility standards are met in the absence of the Chef de Cuisine. They are also responsible for hiring, training, and coaching the culinary team to maintain high performance and operational efficiency.