The Sous Chef manages the operations of the kitchen to support daily outlet operations in the absence of, and in assistance with, the Executive Chef, Executive Sous Chef, and Room Chef. The Sous Chef oversees the preparation of food and inventory levels of the kitchen.

• Sautés, broils, grills, pan fries, deep fries, boils, blanches, steams, poaches, stews, braises, bakes, and roasts a variety of food products and prepares sauces and dressings.
• Butchers meat, fish, and poultry.
• Expedites guest orders to produce meals in a timely, safe, and accurate fashion.
• Maintains in-depth knowledge of current menus.
• Works to ensure overproduction and waste is at a minimum and utilizes in-house seasonal ingredients to assist in food cost.
• Inspects equipment before and after use, making sure they are clean and in proper working order.
• Maintains cleanliness of workstation, kitchen area, and walk-in coolers and freezers.
• Remains conscious of proper storage of all food products and aware of hot and cold meats, seafood, and other high protein items.
• Ensures that products are properly ordered, received, and stored.
• Checks all food for consistent production, quality, and presentation (e.g., proper consistency, temperatures and flavors).
• Makes sure kitchen is clean and kept neat according to health department standards.
• Checks food orders going out of the kitchen and the food being prepared.
• Responds appropriately to special request or dietary needs.
• Reviews all kitchen staff necessary for any special parties or orders and follows up on completed work.
• Hires, trains, develops, empowers, coaches, counsels, conducts performance and salary reviews, resolves problems, provides open communication vehicles, disciplines, and recommends terminations as appropriate.
• Builds a work environment that promotes teamwork, partnership, recognition, mutual respect, collaboration, performance feedback/management, and Team Member satisfaction while role modeling the company values, behaviors, and culture of One.Team.Chumash.
• Performs other duties as assigned.

• High School Diploma or GED Certificate.
• Bachelor’s Degree in Culinary Arts or equivalent work experience is preferred.
• Three years of prior experience as a high-volume Sous Chef.
• Basic computer proficiency utilizing Microsoft applications, email, and internet.
• Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends.
• Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
• Native American hiring preference applies.
• Conceptual Thinking: Understanding a given situation or problem by combining information that is readily available; identifying patterns or connections between situations that are not obviously related; identifying key or underlying issues in complex situations.
• Planning and Organizing: Setting priorities and defining actions, time, and resources needed to achieve predefined goals.
• Problem Solving: Having the ability to identify problems and issues of varying complexities and to find effective solutions with few guidelines.
• Integrity: Upholding generally accepted social and ethical standards in job-related activities and behaviors.
• Results Orientation: Being persistent and showing perseverance on achieving concrete and tangible results out of personal responsibility; getting optimum results from situations and being ready to take action and show tenacity in case of obstacles or resistance.