Job Description

Position: Executive Sous Chef

Wage: $70,000.00 Annually

POSITION SUMMARY . Manages all food preparation in all CCCH venues ensuring superior quality, safety, and service standards are met or exceeded. Responsible for the preparation of all foods and sauces in accordance with CCCH specifications and standards; directing chefs and sous chefs’ line and prep cooks work assignments and maintaining order and cleanliness within the food prep areas during assigned shift.

ESSENTIAL DUTIES:

· Create and develop new menu items.

· Oversee food preparation and presentation to ensure quality and consistency.

· Manage and train kitchen staff.

· Order supplies and manage inventory.

· Ensure adherence to food safety regulations and health codes.

· Maintain a clean and organized kitchen.

· Collaborate with other departments and vendors.

· Control costs and manage budgets.

· Plan, prepare, season, finish, garnish all food in accordance with CCCH recipes and standards.

· Supervise all food production staff ensuring compliance with CCCH and all other governing agencies’ policies, procedures, controls, specifications, and safety standards to ensure efficient kitchen operations.

· Monitor and maintain all checklists and HAACP temperature readings.

· Ensure proper and safe food storage, labeling, and rotation.

· Promote and participate in creating a teaching environment for all food production and kitchen staff.

· Build and maintain partnering relationships with colleagues and vendors while demonstrating leadership and integrity and promoting team success.

QUALIFICATIONS:

Opportunities for Internships, Apprenticeships, and Coordinated Work Study programs may be available in lieu of formal education and work experience requirements for this position for enrolled members of the Yavapai-Apache Nation

1. Education:

a.   High School diploma or equivalent, required.

b. Culinary degree, or equivalent work experience, required.

2. Work Experience:

a. Minimum 2 years’ experience as a chef in a full-service restaurant or hotel, and/or an establishment with multi venues required.

b. Banquet catering and buffet presentation, preferred.

3. Knowledge, Skills, and Abilities:

a. Strong organizational and interpersonal skills.

b. Computer literate with Microsoft Office products.

c. Strong interpersonal and communication skills.

d. Able to read, write, speak, understand the English language fluently.

e. Knowledge of flavor profiles, seasonings, spices, and food pairings.

f. Able to create recipes and design meal options for menu design.

4. Be at least 18 years of age.

5. Able to demonstrate eligibility to work in the U.S.

6. Participate and pass pre-employment drug screening and background investigation to obtain and maintain a valid Gaming License.

7. Available to work all shifts, weekends, and holidays as deemed necessary.

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