Sous Chef 3TP (56514)

Job DetailsJob Location: Plateau Travel Plaza - Madras, OR 97741Position Type: Full TimeSalary Range: $24.00 - $24.00 HourlyJob Shift: AnyThe Sous Chef works directly with the Executive Chef  and the culinary staff, directing and supervising the preparation and presentation of all food offerings at the Indian Head Casino (IHC) and/or the Plateau Travel Plaza (PTP).  The Sous Chef ensures that kitchen operations meet all established WSCE standards and guidelines for cleanliness, safety, and quality. Qualifications Job Duties The following include, but are not limited to essential functions of the position. Supervises all aspects of kitchen operations in the assigned location, including but not limited to, the preparation of all hot and cold food items, menu offerings for all food outlets, banquets and special events, and bakery/pastry preparations. Trains, supervises, mentors and develops the Cooks and Kitchen Stewards, makes recommendations for hiring all kitchen personnel in their assigned location. Develops and implements strategies for delivering high-quality food offerings while controlling costs and running an efficient kitchen. Works with F&B Supervisors and/or Managers, Directors, and the Executive Chef to handle all food-related business needs.  Establishes quality standards, in collaboration with the Executive Chef, for food selection, preparation, presentation, and taste that elevate their assigned food outlet above the company’s competitors. Communicates daily business forecasts, guest head counts and special events to kitchen staff to ensure that the kitchen can meet daily business needs in an efficient and effective manner.   Maintains excellent communication with the Executive Chef and the Director of Food & Beverage to ensure that problems and/or other issues are handled effectively and in a timely manner. Ensures supplies are ordered as needed and inventories are maintained and controlled. Ensures the daily assessment of food portion sizes, visual appeal, taste and temperature to meet the highest satisfaction, meeting guests’ expectations. In coordination with Executive Chef plan menus, recipes and processes of food production.  Create specialty dishes and recipes of each location and encourage cooks to exhibit creativity. Establishes quality standards for food selection, preparation, presentation and taste that elevate WSCE F&B above its competitors. Manages and communicates effectively and fairly in a diverse environment. Prepares daily food production sheets. Assists team members in the performance of duties, including performing any F&B duty as needed. Ensures compliance with all standards and regulations of all pertinent regulatory agencies. Adheres strictly to all Health Code Standards and Policies regarding food service and sanitation. Performs other duties as assigned. Knowledge Skills and Abilities To perform the job successfully, an individual should demonstrate the following: Culinary Expertise: Ability to prepare, cook, and present high-quality dishes consistently. Strong understanding of various cooking techniques, kitchen equipment, and ingredient handling, with a focus on maintaining cleanliness, safety, and organization in the kitchen. Time Management: Strong organizational skills to oversee kitchen operations, including inventory management, menu preparation, and ensuring orders are completed on time. Ability to prioritize tasks effectively while maintaining high standards in food quality and presentation. Team Management: Demonstrates effective leadership skills in guiding kitchen staff, training and mentoring junior chefs, and ensuring smooth communication between the kitchen and front-of-house teams. Ability to maintain a positive work environment while managing team dynamics under high-pressure situations. Minimum Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. High School Diploma or equivalent. Five (5) years of progressive experience in a culinary setting.  Demonstrable expertise in food cooking, production, handling, and control. Two (2) years of experience as a professional cook. Two (2) years successful supervisory experience. Knowledge of Health Code Regulations. Detail-oriented with strong organizational skills and time management skills. Ability to multitask and prioritize daily workload. Must possess professional and effective communication skills with ability to verbally describe and respond to co-workers and management. Excellent guest service skills and protocol. Must present professional appearance with strict hygiene standards. Must have flexible schedule and be able to work weekends, holidays, and evenings. Preferred Qualifications Culinary Arts certificate or a related degree from a two-year College or technical school Certification(s) and/or Licenses Required Must maintain a valid Oregon driver’s license. Must be 21 years of age or older. Must submit to and pass a drug/alcohol screening test. Must submit to and pass an Oregon State background investigation. Food Handlers Certification. OLCC service permit. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. High Risk – Job requires standing/sitting for long periods of time. Staff may spend the majority of their shifts standing or sitting in one position, This can be physically demanding, so comfort strategies, such as supportive footwear, are important. Lifting and carrying is required.  Lifting items weighing as much as 60 pounds may be required. This position requires reaching, manipulating, and keyboard operation (typing). This position requires sitting, stooping, standing, bending, and walking. This position requires intense and exacting mental and visual attention. Equal Opportunity Employer   Warm Springs Casino Enterprises hires individuals solely based on their qualifications and merit. WSCE also gives preference in employment and career opportunities to members of the Confederated Tribes of Warm Springs (CTWS). The intent of WSCE is to comply with Resolution 8363 (Tribal Member Preference), which states that whenever candidates meet the stated qualifications, tribal members will be considered first to fill vacant positions. Job descriptions are used primarily to assist in the identification of the core duties and responsibilities of a position and to be used in determining the level of compensation for the position.  Other duties and responsibilities may be added or removed by the Department Director. All positions are subject to drug and/or criminal background checks, which will be handled by the Gaming Commission.