Come work for the leading employer in the Coachella Valley. Agua Caliente offers a comprehensive benefit and compensation package that includes rich medical and dental benefits, a 401k plan with employer match, more than 3 weeks of paid time off per year for newly hired employees, and other great benefits like food and beverage discounts at our three casinos, fuel discounts, tuition and wellness reimbursement, plus much, more.
WHO ARE WE: The Agua Caliente Band of Cahuilla Indians is a federally recognized Indian Tribe located in Palm Springs, California, with 32,000 acres of reservation lands that spread across Palm Springs, Cathedral City, Rancho Mirage, and into the Santa Rosa and San Jacinto mountains. The Tribe currently owns and operates two 18-hole championship golf courses, 3 casinos located in Cathedral City, Rancho Mirage, and downtown Palm Springs, two world class spas, and a fuel station. For more information about the Tribe, visit www.aguacaliente-nsn.gov.
Job Description Summary
The Sous Chef accepts full responsibility for production, sanitation, supervision, service, storage and safety of all food and related products in the outlet whenever on duty. They must be knowledgeable regarding all recipes, procedures and methods for every menu item while on duty. The Sous Chef will assist the Food & Beverage Manager regarding financial management, purchasing, inventories, scheduling, training, and recruiting.
Essential Duties and Responsibilities (other duties may be assigned)
- Assists the Food & Beverage Manager to supervise food outlet operations.
- Maintains departmental standards of sanitation for the outlet.
- Operates as Chef on duty, offering management input to daily operations.
- Through training and follow up, ensures that the team meets or exceeds departmental standards regarding quality of food and service.
- Shares responsibility with the Food & Beverage Manager for outlet labor and food cost.
- Assures F&B areas are maintained in accordance with company standards, as well as all applicable regulations such as fire marshal, OSHA and health department.
- Initiates and directs the training and evaluation of outlet kitchen team members.
- Participates in coaching and counseling sessions with team members.
- Recommends orders for all food and supplies utilizing department technology.
- Assists with month end inventories.
- Regularly cross trains in outlets other than home outlet.
- Ensures the culinary team operates in an efficient, professional and productive manner.
- Assists with supervision of all other kitchen outlets.
- Initiates and conducts regular department meetings.
- Provides excellent guest service to both guest and internal clients.
- Must adhere to all Tribal Ordinance, Regulations, and Standard Operating Procedures.
Supervisory Responsibilities
Kitchen Team Members
Access to Sensitive Areas and Information
None
Signatory Ability
HR Related forms
Food order guides and requisitions
