F&B Sous Chef - Requisition #640595

Pechanga Resort & Casino - Temecula, CA

Full-time - Mid Level

Temecula, CA

Accommodation

About the position

The F&B Sous Chef is responsible for supervising and monitoring the daily operations of the restaurant at Pechanga Resort Casino. This role ensures compliance with regulations, oversees staffing and scheduling, and provides direction to kitchen team members to enhance job performance. The Sous Chef plays a crucial role in maintaining high standards of food preparation and service, while also contributing to team member performance reviews.

Responsibilities

• Ensure all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.
• Provide daily work station assignments to kitchen line team members.
• Evaluate the requirements for and the cost of labor.
• Provide orientation and departmental rules, policies and procedures, as well as oversee training of new kitchen team members.
• Prepare all required paperwork, including forms and reports in an organized and timely manner.
• Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following preventative maintenance programs.
• Oversee and ensure that team member's performance appraisals are followed and completed on a timely basis.
• Ensure all products are ordered according to predetermined product specifications. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Maintain a high level of confidentiality and integrity when handling team member's information.
• Assist the Chef in overseeing the operational aspects of the kitchen division in meeting set standards.
• Ability to work all areas stations.
• Assist in the planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.
• Check all walk-in coolers and freezers daily to ensure proper rotation, storage and usage of all food items.
• Maintain a high level of safety and sanitation.
• Other duties as assigned.

Requirements

• High school diploma or GED required.
• At least 5 years of experience in a culinary role preferred.
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to understand and carry out instructions in written, oral, or diagram form.

Nice-to-haves

• Experience with Excel, Word, Stratton Warren, and Kronos.
• Firm understanding and practical application of Health and Safety standards.
• Knowledge of all aspects of kitchen and culinary operations.
• Strong interpersonal and organizational skills.
• Ability to work in a smoking environment.
• Fluent English speaking, writing, and comprehension skills.

Benefits

• Health insurance coverage
• Paid time off
• Employee discounts
• Food Handler Certification course