Position Summary:

The Steakhouse Sous Chef will conduct her/himself in a manner that reflects a positive professional image.  Actively participates with Team Members to ensure the highest degree of culinary Four Diamond preparations of all food offerings served at High Steaks; assists in teaching, mentoring, and developing highly skilled culinary Team Members; ensures fluidity in Four Diamond food preparing techniques and flavor profiles; adheres to all food cost control and inventory guidelines, policies and procedures, budgets, and quality control; ensures and abides by all health codes and hand washing guidelines.  Ensures all preparation of food items is carried out according to standard recipes and menu specifications reflective of Four Diamond quality, presentation, and best cuisine practices; works in tandem with the Room Chef and front-of-house Management in guiding the team to achieve each year’s Four Diamond certification; actively engages in visiting guest tables, attending and conducting pre-meal meetings, weekly and monthly department meetings, and regular Team Member coaching and training sessions.  Responsibilities must be performed in accordance with all Company standards, policies, and procedures.

Essential Functions:

1.    Be responsible for practicing, supporting, and promoting Thunder Valley Casino Resort’s “Winning Attitude” company-wide culture and demonstrating AAA Four Diamond service standards at all times.

2.    Supervise, coordinate, train and oversee staff in all preparation and presentation.

3.    Be responsible for maintaining quality and quantity control, par levels, product in sheets.

4.    Provide input and suggestions for menu revisions and daily operations.

5.    Create weekly schedule for kitchen staff and special events.

6.    Follow proper health department rules and regulations, HACCP, sanitation and safety procedures, and complete and pass ServSafe Certification Training.

7.    Operate and oversee use of equipment and kitchen appliances; coordinate with the Engineering department for all kitchen-related equipment repair and maintenance service.

8.    Maintain standards of sanitation, kitchen hygiene, and food service techniques and safety.  Monitor sanitation practices to ensure that Team Members follow standards and regulations.

9.    Check the quality of raw and cooked food products to ensure that, upon delivery, all standards are met to Thunder Valley’s specifications.

10.    Meet with guests to discuss related food topics and/or investigate guest complaints and potentially solve the issue.

11.    Record production, office and operational data on specified forms and folders.

12.    Be aware of and responsible for all financial reporting related to the steakhouse kitchen including profit and loss and general ledger reporting.

13.    Display knowledge of all emergency procedures.

14.    Follow set schedules and specific job duties.

15.    Maintain personal grooming and uniform standards pursuant to Thunder Valley’s policies.

16.    Treat each Team Member with care, dignity, fairness and respect.

17.    Display and encourage teamwork in the department.

18.    Communicate on a consistent basis with all managers, keeping them informed of all department activities.

19.    Follow SOPs, recipe books and guidelines.

20.    Ensure that all necessary supplies are available to provide consistency and quality for the best guest service.

21.    Maintain cleanliness, safety and sanitation standards in accordance with department policies and those of the Department of Indian Health.

22.    Ensure that the kitchen and equipment are in good working order and that the work area is clean and hazard-free.