Sous Chef in Wandering Horse Buffet at Talking Stick Resort
Job Title: Sous Chef
Department: Food & Beverage
Reports To: Restaurant Chef
Responsible for assisting the Restaurant Chef or Chef de Cuisine for all kitchen functions ranging from inventory, and ordering of product, to food preparation and plate presentation. Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food. Provides assistance to the Restaurant Chef,
Banquet Chef or Chef de Cuisine to ensure that all products needed for the daily menu are available. Works closely with the Executive stewards and Asst. Executive Stewards.
Directly supervises the Line Cook, the Pantry Cook and the Concession Attendant in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; assigning and directing work.
Education and/or Experience
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.
Certificates, Licenses, Registrations
Must possess a Maricopa County Food Handlers Card and ServSafe® Certification.
Must be computer literate and have knowledge of Microsoft Office applications.
Must be able to read, write, speak and understand English.
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.
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.