Junior Sous Chef

The Junior Sous Chef will support the culinary leadership team and frontline team members with daily overall kitchen operations, adhering to Health Department regulations and Yaamava’ Resort & Casino standards. The role involves menu concepts, recipe standardization, and overseeing culinary operations. The Junior Sous Chef will operate as a representation of the culinary team’s best-in-class culture, championing the goals and priorities of the Tribe in a manner that reflects and upholds the Tribal Community’s vision, mission, and values.

Requirements

• Maintains and ensures that recipes, flavor profiles, consistency in quality, appearance and production timeframes are adhered to for all menu/food items being produced.
• Assists with food inventory tracking, development of cross-marketing strategy to increase profits, and delegation of tasks to Cooks and/or other kitchen team members.
• Monitors all kitchen areas to ensure Health Department, Gaming Commission, Yaamava’ Resort & Casino, Indian Health Service (IHS), Food and Drug Administration (FDA), and Occupational Safety and Health Administration (OSHA) codes & policies are always followed.
• Ensures all logs, requisitions and other necessary paperwork is filled out and submitted in the proper form and timeframe.
• Controls all purchasing of food products and kitchen equipment, briefs and communicates with the in-coming and out-going shifts, relaying important information to team members, and assists with special projects as directed by leadership.

Benefits

• Generous Paid Time Off
• 401k Matching
• Retirement Plan
• Visa Sponsorship