Snax and Stix - Sous Chef

WHO WE ARE:

Be a member of the winning team at Valley View Casino & Hotel – named one of San Diego's Best Places To Work by the San Diego Business Journal. Valley View is where fun and your future will come together – join our team for a fun and exciting environment with amazing benefits that focus on you, your family and helping you reach your lifetime goals!

Deeply rooted in the Valley Center community, we, the San Pasqual Band of Mission Indians, have a rich local history. With traditions founded upon “good neighbor” values, our Tribe has been a part of this community for many generations. Valley View Casino & Hotel reflects our proud heritage of enterprise and opportunity; it is a place for our friends and neighbors.

At Valley View Casino & Hotel our team members are the foundation of who we are and what we do. The compassion, encouragement and level of experience that you will be exposed to will put you on a career path full of opportunities for advancement.


Description of the Position:

Supervise the overall food operation in assigned kitchen, including supervising and directing team members in their daily job functions and in their appropriate assigned areas. Responsible for the preparation of all foods during an assigned shift, ensuring the efficiency of the kitchen operation on a scheduled shift is completed in accordance with Company specifications and standards. Carries out responsibilities with minimal direction and exercises good judgment to achieve desired results.

Primary Duties, Responsibilities, and Tasks:
• All team members are obligated to support and uphold the Valley View Casino’s Standards of Excellence as outlined in the Team Member Guide to Success.
• Maintain positive guest relations at all times, resolving guest complaints and ensuring guest satisfaction. Greet guests in a courteous and caring manner using personalized service.
• Monitor staff for outstanding customer interaction and personalized service.
• Under the direction of the Executive Chef and/or Room Chef, ensure that the kitchen operations of the assigned location are consistent with the strategic plans and vision of the department.
• Maximizes cost effectiveness within the assigned kitchen area by ensuring compliance with established budget, labor and revenue benchmarks.
• Responsible for the accuracy of all time, attendance and variance records, as well as equitable scheduling of all shifts.
• Ensure guest complaints and problems are resolved and requests for special services are carried out.
• Responsible for preparing, seasoning, finishing, and garnishing all visible food used on the line, and preparation is in accordance with established recipes.
• Performs as a Team Member with, Line Cooks, Dishwashers, Supervisors, Servers, Utility, and pertinent company Team Members in producing a smoothly and efficiently run operation on a scheduled shift.
• Answers questions of guests regarding food selections.
• Follows all recipes and quality control procedures.
• Monitor the work productivity of kitchen staff and address and document any areas below departmental standards.
• Provide regular feedback to direct reports on specific job responsibilities and guest service.
• Ensure that all needed supplies and equipment are readily available.
• Distributes workload fairly and evenly to those assigned to the station.
• Conducts daily huddles and schedules meetings with all direct reports as necessary.
• Responsible for ensuring that current safety rules and regulations are followed by all Team Members under span of control.
• Responsible for maintaining a clean and sanitary area at all times in full accordance with State Health Regulations.
• Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws.
• Other duties as assigned by Executive Chef and/or Room Chef.
• Responsible for conducting all responsibilities in a professional and ethical manner.
• Responsible for maintaining a consistent, regular attendance record.
Supervisory Responsibilities:
• Supervises any Team Member(s) under span of control.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and coaching and/or correcting Team Members; addressing complaints and resolving problems toward a non biased outcome.
Required Qualifications:
• High school diploma or GED equivalent.
• Two years of experience in a culinary management position.
• Two years of technical school training or equivalent training.
• Abili