Table Mountain Casino Resort
Sous Chef (Eagles Landing)
Table Mountain Casino Resort, Friant, California, United States, 93626
Sous Chef (Eagles Landing)
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Table Mountain Casino Resort
Position Summary Under general direction from the Restaurant Chef, the Sous Chef is responsible for supervising the Cook Team in assigned areas to ensure department standards for food quality, presentation, and safety. The role supports the Restaurant Chef in developing continuous innovation and productivity throughout the Food and Beverage Operation, maintaining a high standard of cleanliness and hygienic practice throughout the kitchen.
Essential Duties & Responsibilities
Ensures proper amounts of food are prepared per production sheets.
Teaches all kitchen employees required skills, including use and care of steel, knives, and culinary tools, while prioritizing safety and sanitation.
Supervises the production, preparation, and presentation of all foods for the casino food outlet to ensure quality and consistency.
Assists in menu and daily special creation; implements production changes to attract new business and ensure guest satisfaction.
Ensures optimum staffing levels and coordinates cooks’ schedules.
Maintains a safe, orderly, and sanitized kitchen.
Ensures all recipes, preparations, and presentations meet specifications and quality commitments.
Improves staff effectiveness through coaching, counseling, training, and disciplinary actions; plans, delegates, monitors, and appraises job tasks timely.
Achieves financial objectives by monitoring labor and food costs against budgetary requirements.
Ensures food service functions comply with gaming, health, sanitation regulations and internal policies.
Communicates wait staff of any food shortages in advance and finds suitable substitutes when possible.
Organizes efficient production flow; checks daily events, delegates, and follows up.
Maintains menus and food quality to standards.
Ensures cooks prepare quantities according to menu and patron numbers.
Directs activities of one or more workers assisting with meal preparation and service.
Communicates effectively with co‑workers and maintains a positive work environment.
Contributes to team effort and accomplishes related results as required.
Manages, leads, and monitors daily culinary production; enforces Casino policies and procedures.
Oversees one or more casino restaurants or food outlets; assists with special events and catering.
Calculates food costs for menus, maintains cost control records, and reviews costs with Executive Sous Chef and Executive Chef.
Maintains kitchen cleanliness and safety, following ServSafe principles.
Prepares inventories, requisitions supplies, and tracks deliveries.
Assists in career development plans through mentoring and coaching.
Performs other duties as required.
Access to Sensitive Areas Food and Beverage Operations and Food and Beverage Storage Areas.
Signatory Authority Department orders, catering forms, requisition forms, and personnel related forms.
Minimum Qualifications
High School Diploma or GED (unless waived by HR).
Three years related food service experience, including two years in a supervisory capacity.
Associate’s Degree in Culinary Arts or related field preferred; AFC certification preferred.
ServSafe certification required.
Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision‑making, inventory control, computer literacy, and problem‑solving skills.
Ability to understand cost control methods for menu items.
Successful pre‑employment drug/alcohol screening, background investigation, gaming license acquisition, and maintenance.
Knowledge, Skills and Abilities
Knowledge of food preparation methods and techniques.
Knowledge of operation of food preparation equipment and machinery.
Knowledge of holding and baking ovens.
Knowledge of proper use and maintenance of major kitchen equipment (stoves, ovens, refrigeration, slicers, knives, dish machines).
Skill in supervising and managing assigned staff.
Skill in overseeing preparation and quality of food.
Ability to work in a busy, fast‑paced environment with professional appearance.
Ability to work well under pressure.
Ability to communicate effectively, verbally and in writing.
Ability to interact with diverse individuals.
Ability to maintain confidentiality.
Ability to work independently and meet strict deadlines.
Ability to make solid decisions and exercise independent judgment.
Physical Demands Regular tasks include talking, hearing, standing, walking, preparing and cooking foods for prolonged periods, grabbing, reaching, pulling, bending, stooping, kneeling, crouching, lifting up to 50 lbs, and using hands for cooking techniques.
Work Environment Indoors with moderate to loud noise; exposure to heat from ovens/ranges, occasional cigarette smoke, and occasional outdoor work.
Must be able to work nights, weekends, and holidays.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing – Gambling Facilities and Casinos
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–
Table Mountain Casino Resort
Position Summary Under general direction from the Restaurant Chef, the Sous Chef is responsible for supervising the Cook Team in assigned areas to ensure department standards for food quality, presentation, and safety. The role supports the Restaurant Chef in developing continuous innovation and productivity throughout the Food and Beverage Operation, maintaining a high standard of cleanliness and hygienic practice throughout the kitchen.
Essential Duties & Responsibilities
Ensures proper amounts of food are prepared per production sheets.
Teaches all kitchen employees required skills, including use and care of steel, knives, and culinary tools, while prioritizing safety and sanitation.
Supervises the production, preparation, and presentation of all foods for the casino food outlet to ensure quality and consistency.
Assists in menu and daily special creation; implements production changes to attract new business and ensure guest satisfaction.
Ensures optimum staffing levels and coordinates cooks’ schedules.
Maintains a safe, orderly, and sanitized kitchen.
Ensures all recipes, preparations, and presentations meet specifications and quality commitments.
Improves staff effectiveness through coaching, counseling, training, and disciplinary actions; plans, delegates, monitors, and appraises job tasks timely.
Achieves financial objectives by monitoring labor and food costs against budgetary requirements.
Ensures food service functions comply with gaming, health, sanitation regulations and internal policies.
Communicates wait staff of any food shortages in advance and finds suitable substitutes when possible.
Organizes efficient production flow; checks daily events, delegates, and follows up.
Maintains menus and food quality to standards.
Ensures cooks prepare quantities according to menu and patron numbers.
Directs activities of one or more workers assisting with meal preparation and service.
Communicates effectively with co‑workers and maintains a positive work environment.
Contributes to team effort and accomplishes related results as required.
Manages, leads, and monitors daily culinary production; enforces Casino policies and procedures.
Oversees one or more casino restaurants or food outlets; assists with special events and catering.
Calculates food costs for menus, maintains cost control records, and reviews costs with Executive Sous Chef and Executive Chef.
Maintains kitchen cleanliness and safety, following ServSafe principles.
Prepares inventories, requisitions supplies, and tracks deliveries.
Assists in career development plans through mentoring and coaching.
Performs other duties as required.
Access to Sensitive Areas Food and Beverage Operations and Food and Beverage Storage Areas.
Signatory Authority Department orders, catering forms, requisition forms, and personnel related forms.
Minimum Qualifications
High School Diploma or GED (unless waived by HR).
Three years related food service experience, including two years in a supervisory capacity.
Associate’s Degree in Culinary Arts or related field preferred; AFC certification preferred.
ServSafe certification required.
Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision‑making, inventory control, computer literacy, and problem‑solving skills.
Ability to understand cost control methods for menu items.
Successful pre‑employment drug/alcohol screening, background investigation, gaming license acquisition, and maintenance.
Knowledge, Skills and Abilities
Knowledge of food preparation methods and techniques.
Knowledge of operation of food preparation equipment and machinery.
Knowledge of holding and baking ovens.
Knowledge of proper use and maintenance of major kitchen equipment (stoves, ovens, refrigeration, slicers, knives, dish machines).
Skill in supervising and managing assigned staff.
Skill in overseeing preparation and quality of food.
Ability to work in a busy, fast‑paced environment with professional appearance.
Ability to work well under pressure.
Ability to communicate effectively, verbally and in writing.
Ability to interact with diverse individuals.
Ability to maintain confidentiality.
Ability to work independently and meet strict deadlines.
Ability to make solid decisions and exercise independent judgment.
Physical Demands Regular tasks include talking, hearing, standing, walking, preparing and cooking foods for prolonged periods, grabbing, reaching, pulling, bending, stooping, kneeling, crouching, lifting up to 50 lbs, and using hands for cooking techniques.
Work Environment Indoors with moderate to loud noise; exposure to heat from ovens/ranges, occasional cigarette smoke, and occasional outdoor work.
Must be able to work nights, weekends, and holidays.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing – Gambling Facilities and Casinos
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