Steakhouse Sous Chef at North Fork Mono Casino & Resort

Notarb, California, United States -

Full Time

Start Date

Immediate

Expiry Date

31 Aug, 26

Salary

0.0

Posted On

02 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Inventory Control, Cost Control, Sanitation Standards, Fine Dining, Butchering, Baking, Microsoft Office, Recipe Costing, Staff Training, Scheduling, Food Safety, Quality Control

Industry

Gambling Facilities and Casinos

Description

*** THIS POSITION IS TENTATIVELY SET TO START ON JULY 20, 2026 *** POSITION SUMMARY: The Sous Chef is responsible for overseeing and supporting the operation of the entire kitchen in the assigned outlet and coordinating all work performed by Team Members assigned. Responsibilities also include passing pertinent information to the Chef de Cuisine or Room Chef to ensure proper service and food quality standards. Responsibilities are performed in accordance with all Company standards, policies, and procedures. ESSENTIAL FUNCTIONS: * Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards. * Responsible for the planning and directing of the food preparation in the kitchen of assigned outlet(s). * Supervise line production, including all cooks, and ensure excess items are utilized efficiently. * Assist in setting schedules for kitchen staff associated with assigned outlet to maintain set labor budgets and established service standards. * Develop and train all kitchen personnel assigned to outlet(s). * Participate in the interview process of all new cooks for assigned outlet(s). * Maintain menu knowledge and attention to detail plate presentation when applicable. * Contribute to the development and costing of recipes and design/development of menus. * Assist in conducting inventory on a regular basis to ensure proper par levels. * Ensure kitchen equipment is properly maintained and functioning. * Ensure the kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Minimize waste and maintain controls to attain forecasted food and labor costs. * Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. * Ensure the quality and consistency of the product by implementing and following recipes. * May need to assist Team Members with production as needed during high volume periods as well as monitoring food flow, presentation, and timing on occasion. * Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. * Supervise and direct the culinary Team Members assigned which includes hiring, training, evaluating, disciplining, and scheduling. * Communicate on a consistent basis with all managers, keeping them abreast of all department activities. * Hold daily pre-shift meetings and maintain communication boards to communicate pertinent information to Team Members. * Provide support and maintain materials (SDS, recipe book and guidelines, allergen and dietary restriction resource materials, etc.) and supplies to ensure Team Members have the proper tools to provide exceptional Guest service. * Responsible for handling any Team Member or Guest opportunities. * Have knowledge of where the SDS book is located, understand its contents, and ensure Team Members are trained on materials in the book. * Display knowledge of all emergency procedures. * Display and encourage teamwork in the department. * Other job-related duties as assigned. Required Skills/Abilities: * Comprehensive food knowledge, which includes knowledge of training, inventory control and sanitation; additional knowledge of profit and loss statements, cost control, menu planning, and budgeting preferred. * Must possess the ability to work hands on in any kitchen environment pertaining to a two-meal period and high-volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. * Ability to communicate effectively with Guests, Team Members and management in both written and verbal form. * Sound judgment and maturity in decisionâ€�making ability, even when dealing with difficult situations. * Computer skills in Microsoft Office systems and requisitioning. MINIMUM QUALIFICATIONS: * High School diploma or GED preferred; some college or vocational training in the culinary field preferred. * Minimum of five (5) years of culinary experience with at least two (2) years in a culinary lead position or above in a high volume and/or fine dining environment required. * Current Food Handler Manager certification required or ability to acquire one (employer will provide upon hire). * Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation. * Must be at least 21 years of age. PHYSICAL REQUIREMENTS: * All work is performed on site in Madera, CA. * Requires manual dexterity to perform job related functions. * Requires a normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols. * Must be capable of lifting 50 lbs., push 150 to 250 lbs. on a pushcart, in/out of walkâ€�ins of --10 degrees to 140 degrees with or without assistance. * Requires the physical ability to stand for long periods of time, walk frequently, bend or reach a height of 6 feet with or without assistance. * Requires a normal sense of smell, taste, and touch. * Ability to work various shifts including days, evenings, weekends, graveyard and holidays. WORK CONDITIONS: Team Members will be in constant contact with fellow Team Members and Guests. Work includes the maintenance and care of the assigned work area. Work is typically in an area which may be unusually hot, cold, noisy, and may contain secondhand smoke. Work may be performed in a confined area. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. Work may be scheduled at various hours, including working overtime, and during evening, weekends, and holidays. Work may entail trained chemical usage. IMPORTANT NOTICES: * When selecting candidates for employment, qualified Native American applicants will be given preference over non-Native American applicants, provided they meet the minimum qualifications for the position. * This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Responsibilities

The Sous Chef oversees kitchen operations, coordinates team member activities, and ensures food quality and service standards are met. Responsibilities include managing production, training staff, and maintaining strict sanitation and cost controls.