SOUS CHEF - BLUE COYOTE CANTINA | TSR

Responsibilities

• Owns and runs the shift where they are assigned
• Implements training programs and conducts training one on one and by shift
• Ensures food quality and speed of service meets standards
• Ensures shift is prepped and ready for service
• Ensures kitchen operations are safe, sanitary for current and next shift
• Ensures all standards are followed by team
• Acts as an expeditor and helps specific stations when necessary
• Ensures Team Members receive their meal periods and rest breaks
• Provides supervision and support to all kitchen personnel
• Ensures that all food served is prepared properly and meets set quality standards
• Follows all applicable safety procedures specified for kitchen and food service areas
• Maintains consistency in seasoning, portioning, and plating across all shifts
• Is, at all times, appropriately groomed and wears the uniform provided
• Ensures that all kitchen preparation work is completed by the specified time
• Prepares special orders when requested
• Spot-checks food preparation procedures for quality and accuracy
• Directs and instructs kitchen staff in their individual tasks
• Corrects improperly prepared items as needed
• Ensures that all equipment in the kitchen is properly maintained and in working order
• Collaborates with support departments for acquisition of needed goods and services
• Works to maintain food costs within set operating budgetary constraints
• Ensures that supply stock is maintained at par levels
• Inspects entire kitchen area for cleanliness
• Maintains accurate recipe books
• Maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated
• Stays current with culinary trends
• Assumes full management responsibility for the kitchen in the Restaurant Chef’s absence
• Assists and or executes off property functions representing the Specialty/Fine Dining and/or Casual Dining Restaurant Outlets at Talking Stick Resort

Qualifications

• HS/GED required; minimum five (5) years cooking experience in a high volume dining establishment with two (2) years in a supervisory role; and/or an equivalent combination of related experience and formal culinary education or training
• Minimum of three (3) years’ experience in a supervisory role in a fine dining/high-volume establishment for Orange Sky Sous Chef
• At least five (5) years a la carte cooking experience in an upscale dining establishment for Orange Sky Sous Chef
• Has demonstrated experience utilizing “local” product for Orange Sky Sous Chef
• Has demonstrated experience executing a chef’s table special menu in the Chef’s absence for Orange Sky Sous Chef
• Has experience with food and wine pairings and can execute a wine dinner in chef’s absence for Orange Sky Sous Chef
• Has Experience in menu development and assists Chef in menu changes for Orange Sky Sous Chef
• Extensive knowledge in classical sauce and stock making for Orange Sky Sous Chef
• Extensive meat, fish, poultry and game cutting experience for Orange Sky Sous Chef
• Has experience sourcing and preparing high-quality local ingredients while maintaining authentic Mexican flavors for Cantina Sous Chef
• Has experience in menu development and assists Chef in menu changes for Cantina Sous Chef
• Strong knowledge of diverse regional Mexican cooking techniques and flavor profiles for Cantina Sous Chef