Specialty Sous Chef – Asian Cuisine

Under the direction of the Executive Chef, the Specialty Sous Chef – Asian Cuisine is responsible for the overall success of the Asian culinary operations for Yaamava’ Resort & Casino (YRC). Adhering to the Health department regulations and YRC standards and expectations of food service and quality, freshness and presentation, the Specialty Sous Chef - Asian Cuisine will oversee the Asian culinary operations to include menu concepts and recipe standardization.

In addition, the Specialty Sous Chef - Asian Cuisine will be responsible for the management, training, and direction of the Asian cuisine culinary staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Creates and implements new Asian cuisine menus and individual Asian cuisine menu items for all food outlets based on current food trends and regional tastes.
2. Enforces food quality standards, freshness and presentation throughout all outlets in accordance to YRC standards and expectations, and Health department regulations. Creates a memorable dining experience for our guests along with providing great value; ensures guests satisfaction.
3. Monitors and controls the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state and YRC standards and regulations. Assists with food inventory and kitchen supplies.
4. Ensures that quality Asian culinary dishes are produced and served in a timely, cost-effective and flavorful manner and to see that any problems that arise are rectified.
5. Accepts responsibility for activities of Sous chefs, cooks and other personnel in preparing, cooking and presenting food.
6. Serves as the technical expert, teacher and trainer to other cooks and kitchen personnel.
7. Performs other duties as assigned to support the efficient operation of the department.

SUPERVISORY
RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

EDUCATION, EXPERIENCE AND QUALIFICATIONS

• Associate's Degree required.

• Minimum of two (2) years’ experience and demonstrated knowledge working in multiple Asian cuisines (Japanese, Chinese and Korean) required.

• Minimum of two (2) years’ management experience working in multiple Asian cuisines (Japanese, Chinese and Korean) preferred.

• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE,

SKILLS AND ABILITIES

(KSA)

• Solid progression through all the culinary ranks.

• Knowledge of current Japanese, Chinese, and Korean cuisine food trends.

• Working knowledge of office equipment including a workstation computer.

• Previous experience utilizing purchasing and procurement software is preferred.

REQUIRED LICENSES, CERTIFICATIONS AND REGISTRATIONS

• At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.

• Required to currently possess, or obtain and maintain a Food Handler’s Card, HACCP and Serv Safe certificate.

• Select One
  of
  the Following for Driving Responsibilities
  :
  No Driving Responsibilities:
  Role does not require a driver’s license or insurance.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

• Primary work environment is in a climate-controlled commercial kitchen setting.

• Work requires travel to attend meetings, trade shows, and conferences.

• Incumbents may be required to work evening, weekend and holiday shifts.

• Must be able to work in a fast-paced, high-demand environment.

• Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently…