Sous Chef Team Member Dining at Snoqualmie Casino & Hotel

Snoqualmie, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Aug, 26

Salary

70761.12

Posted On

14 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Staff Training, Leadership, Coaching, Inventory Management, Food Handling Procedures, Organizational Skills, Communication Skills, Microsoft Excel, Microsoft Word, Budget Control, Waste Reduction, Staff Supervision, Production Planning, Administrative Reporting

Industry

Gambling Facilities and Casinos

Description

Description Pay Rate: $64,328.29 - $ 70,761.12/yr (Depending on experience) Shift: Swing, Graveyard, and weekends required. Position Type: Full Time, Exempt 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/yr 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 – Team Member Dining and acts as the primary manager in the Kitchen in the absence of the Chef de Cuisine Team Member Dining. The Sous Chef – Team Member Dining develops the “Snoqualmie Culinary Team” through hiring, training, demonstrating leadership, coaching, and developing their team’s skills on a daily basis. The Sous Chef – Team Member Dining creates a motivational environment by being approachable and available to management and team members. The Sous Chef encourages constructive ideas, involves the team when setting objectives and keeps the team aware of immediate direction or plans. SUPERVISORY SCOPE Lead Cook Line Cook Prep 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. The Sous has the responsibility to determine production needs, facilitate production, delegate appropriate tasks to the lead cooks and oversee these tasks to conclusion. The Sous Chef is responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine. The Sous Chef is 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 and 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. To coach their Team Members to achieve desired results. Leadership 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. Supervision of the front of the Buffet Cooking staff. Other duties as assigned Requirements Education and Experience: High School Diploma / GED; Recognized Equivalent of a High School Diploma (RED) or Foreign High School Diploma (FHD). Five (5) years of culinary experience coupled with at least two (2) years’ experience as a supervisor or Sous Chef. All experience must run concurrently with no significant gaps and must be current within six (6) months of the application for employment. Proven knowledge of proper food handling procedures Skills and Abilities: Proven knowledge of proper Food Handling Procedures. Proven strong organizational and communication skills. Proven computer experience and knowledge of MS Excel, MS Word, and email. PREFERRED Education and Experience: Culinary Degree or ACF Certification. Snoqualmie Casino 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 Security, Surveillance and DOT panel testing is required for Transportation positions. All other positions are subject to pre-employment testing, excluding marijuana.

Responsibilities

The Sous Chef manages daily kitchen operations and leads the culinary team in the absence of the Chef de Cuisine. Responsibilities include hiring, training, inventory control, and overseeing food production and quality standards.