SOUS CHEF

Job Title: Sous Chef Department: Food & Beverage Reports To: Restaurant Chef Outlets: Arena Poker Room, Production Commissary, Salt River Cafe, Black Fig Bistro, Blue Coyote Cafe, Eagles Buffet Summary Responsible for assisting the Restaurant Chef and/or Chef de Cuisine in leading all culinary operations, including food quality, guest satisfaction, labor management, inventory control, sanitation, team development, and execution of high-volume food service. The Sous Chef serves as the operational leader of the shift, ensuring consistent execution of culinary standards, financial objectives, safety requirements, and service expectations. This position is responsible for developing culinary talent, supporting succession planning initiatives, and maintaining operational excellence across all culinary functions. The Sous Chef assumes full responsibility for kitchen operations in the absence of the Restaurant Chef or Chef de Cuisine and is expected to foster a culture of accountability, teamwork and continuous improvement. This job is a Safety Sensitive Position that will be subject to Drug & Alcohol Testing. Supervisory Responsibilities Directly supervises the Line Cooks, Pantry Cooks, Concession Attendants and other assigned kitchen personnel. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include hiring, training, coaching, and mentoring Team Members. Assigning and directing work activities. Managing employee performance/productivity, including performance evaluations as assigned. Supports corrective action and disciplinary processes. Leadership Job Expectations: Fostering ECM Development through Pathways to Success Program The Gaming Enterprises are committed to the employment and advancement of Enrolled Community Members (ECMs) of the SRP-MIC. The Gaming Enterprises’ Pathways to Success Program is a comprehensive program designed to provide ECMs with quality casino work experience, educational opportunities and to prepare them to become the Gaming Enterprises’ future leaders. Pathways to Success is designed to foster the participant’s preparedness for success on the job. A Supervisor level leader is expected to actively support ECMs in their professional and academic goals through: • Personalized Support: Regularly engage with individual ECMs to understand their career interests and educational goals. Offer guidance tailored to their aspirations. • Opportunity Identification: Proactively inform ECMs about internal and external training, workshops, and educational programs aligned with their development needs. • Facilitation of Growth: Encourage participation in stretch assignments, cross-training, and job shadowing to build new skills and broaden experience. • Feedback and Recognition: Provide constructive feedback and recognize efforts toward self-improvement and career advancement. • Resource Connection: Connect ECMs to relevant mentors, subject matter experts, and specific Pathways to Success programs. Essential Duties and Responsibilities include the following. Other duties may be assigned. Leadership & Operational Management • Functions as the Manager-on-Duty for assigned culinary operations during scheduled shifts. • Leads all phases of shift execution, including opening, service, and closing procedures. • Conducts pre-shift meetings to communicate operational priorities, menu updates, service expectations, and daily objectives. • Ensures staffing levels, station assignments, and production plans support business demands. • Provides leadership, direction, coaching, and support to culinary Team Members. • Maintains a culture of accountability, professionalism, and operational excellence. • Assumes full management responsibility for the kitchen in the absence of the Restaurant Chef or Chef de Cuisine. • Supports departmental initiatives, process improvements, and operational goals. Culinary Execution & Guest Experience • Ensures all food is prepared and presented according to approved recipes, specifications, and presentation standards. • Maintains consistency in food quality, preparation methods, seasoning, portioning, and plating. • Monitors service execution to ensure timely delivery and exceptional guest experiences. • Acts as expediter during service and assists stations as business levels dictate. • Oversees preparation and execution of special requests, VIP functions, and specialty menu offerings. • Monitors guest feedback and addresses culinary concerns promptly and professionally. • Stays current with culinary trends, techniques, and industry best practices. Team Development & Training • Implements and conducts culinary training programs. • Provides daily coaching, feedback, and performance guidance. • Supports cross-training and development opportunities for Team Members. • Mentors future culinary leaders and supports succession planning efforts • Ensures Team Members understand and comply with departmental standards and expectations. • Supports the Gaming Enterprises’ Pathways to Success Program and the development of Enrolled Community Members (ECMs). Financial & Inventory Management • Assists in achieving established food costs, labor costs, and operating expense goals. • Monitors waste, yields and portion control initiatives. • Assists with inventory management, ordering, receiving, and product storage. • Maintains appropriate inventory levels and product pars. • Participates in recipe costing, menu analysis, and purchasing decisions. • Reviews inventory variances and assists with corrective action planning. Safety, Sanitation & Compliance • Ensures compliance with all good safety, sanitation, health department, and company standards. • Maintains an organized, clean, and inspection-ready kitchen environment. • Conducts routine inspections of kitchen facilities, equipment, and work areas. • Ensures Team Members follow all safety procedures and safe work practices. • Identifies, reports, and addresses workplace hazards. • Maintains proper food storage, labeling, rotation, and handling procedures. • Ensures kitchen equipment is properly maintained and operating safely. • Coordinates maintenance and repair request with appropriate departments. • Ensures Team members receive all required meal periods and rest breaks. Operational Excellence • Ensures all production and prep work is completed according to established timelines. • Supports banquet, catered, promotional, VIP, and special event operations as needed. • Collaborates with Stewarding, Purchasing, Facilities, Security, and other departments to achieve operational objectives. • Maintains readiness for health inspections, internal audits, and operational reviews. • Represents Talking Stick Resort and Casino Arizona at off-property culinary events when assigned. • Ensures operational readiness for current and subsequent shifts. Education and/or Experience HS/GED required; Associate’s degree in culinary arts or equivalent formal culinary education preferred. Minimum five (5) years of progressive culinary experience in a high-volume restaurant, hotel, resort, casino or similar food service environment. Minimum of two (2) years of supervisory or leadership experience; and/or an equivalent combination of education, training, and related experience. Additional Experience Required for Orange Sky Sous Chef: • Minimum of three (3) years’ experience in a fine dining or upscale restaurant environment • Minimum of five (5) years of a la carte cooking experience in an upscale dining establishment • Experience with chef’s table experiences, tasting menus, and specialty dining events. • Experience executing wine dinners and food and wine pairings. • Experience participating in menu development and menu engineering • Advanced knowledge of classical stocks, sauces, butchery, and culinary techniques. • Extensive knowledge of premium seafood, meats, poultry, game, and seasonal ingredients. • Demonstrated ability to execute luxury dining standards and elevated guest experiences. Certificates, Licenses, Registrations Valid Maricopa County Food Handler Card required. ServSafe Manager Certification required or must be obtained within an established timeframe following hire or promotion. Computer Skills Must have good PC skills and a working knowledge Microsoft Office applications, scheduling/payroll systems (UKG/Kronos preferred), inventory/purchasing systems (SWS preferred), recipe management systems, electronic communication and reporting platforms. Other Qualifications Must have strong leadership, coaching, and team development skills; excellent organizational and time management abilities. Must have strong problem-solving and decision-making capabilities. Commitment to guest satisfaction and operational excellence; effective verbal and written communication skills. Ability to collaborate effectively with Team Members, leadership, vendors, and guests. Must have strong interpersonal and communications skills. Must present a well-groomed professional appearance. Must have the ability to manage multiple tasks and priorities in a fast-paced environment. Must demonstrate initiative, accountability, and continuous improvement mindset. Language Skills Must be able to read, write, speak and understand English. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions; moving mechanical parts; secondary smoke; extreme cold; extreme heat; toxic or caustic chemicals and risk of electrical shock. The employee is frequently exposed to extreme cold and extreme heat. The noise level in the work environment is usually loud.