Executive Sous Chef

POSITION SUMMARY: Manages all food preparation in all CCCH venues ensuring superior quality, safety, and service standards are met or exceeded. Responsible for the preparation of all foods and sauces in accordance with CCCH specifications and standards; directing chefs and sous chefs’ line and prep cooks work assignments and maintaining order and cleanliness within the food prep areas during assigned shift.

ESSENTIAL DUTIES:

• Create and develop new items on the menu.
• Oversee food preparation and presentation to ensure quality and consistency.
• Manage and train kitchen staff.
• Order supplies and manage inventory.
• Ensure adherence to food safety regulations and health codes.
• Maintain a clean and organized kitchen.
• Collaborate with other departments and vendors.
• Control costs and manage budgets.
• Plan, prepare, season, finish, garnish all food in accordance with CCCH recipes and standards.
• Supervise all food production staff ensuring compliance with CCCH and all other governing agencies’ policies, procedures, controls, specifications, and safety standards to ensure efficient kitchen operations.
• Monitor and maintain all checklists and HAACP temperature readings.
• Ensure proper and safe food storage, labeling, and rotation.
• Promote and participate in creating a teaching environment for all food production and kitchen staff.
• Build and maintain partnering relationships with colleagues and vendors while demonstrating leadership and integrity and promoting team success.

QUALIFICATIONS (Indicate if Qualification is Required or Preferred):

Opportunities for Internships, Apprenticeships, and Coordinated Work Study programs may be available in lieu of formal education and work experience requirements for this position for enrolled members of the Yavapai-Apache Nation.

1. Required Education: HS DIPLOMA   Preferred Education: N/A
2. Work Experience:
   1. Minimum 2 years’ experience as a chef in a full-service restaurant or hotel, and/or an establishment with multi venues required.
   2. Banquet catering and buffet presentation, preferred.
3. Knowledge, Skills, and Abilities:
   1. Must possess strong organizational and interpersonal skills.
   2. Must be computer literate with Microsoft Office products.
   3. Must possess strong interpersonal and communication skills.
   4. Must be able to read, write, speak, understand the English language fluently.
   5. Must have knowledge of flavor profiles, seasonings, spices, and food pairings.
   6. Must be able to create recipes and design meal options for menu design.
4. Professional Licenses & Certifications Requirements:
   1. Must have or be able to obtain food safety certification upon hire.
5. Must be 18+ years old and be available for all shifts, including weekends and holidays.
6. Must be eligible to work in the U.S. and pass a drug test and background check for an AZ Gaming License.
7. Must adhere to all Cliff Castle Casino Hotel policies and procedures.
8. Must be committed to providing exceptional guest service through a welcoming, friendly, and professional environment. Aim to exceed guest expectations with attentive, personalized service and prompt responses and resolution.