SOUS CHEF

• Work with Executive Chef to create high quality dishes.
• Responsible for managing the kitchen staff in the absence of the Executive Chef.
• Ensuring high culinary standards are met.
• Track, record and replenish inventory as needed.
• Oversees and organizes kitchen stock and ingredients.
• Cross-train kitchen staff.
  
  Adhere to state & federal health, safety regulations.
• Maintain a solid knowledge of all food products.
• Assist kitchen staff to perform other duties.
• Respond to customer inquiries and concerns.
• Other duties as assigned.

• Minimum of 5 years chef experience
• High school diploma or GED required.
• All applicants must be at least 18 years of age.
• Food handlers certification required or ability to obtain one.
• Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment required.
• Basic knowledge of food preparation techniques.
• Must be able to stand for long periods of time.
• Must be able to work with cleaning chemicals.
• Must be able to tolerate areas with extreme heat and cold temperatures.
• Must be able to regularly lift and/or move up to 50 pounds
• Strong organizational skills required.
• Must have attention to detail.
• Reading and math skills for recipes and measurement.
• Must be able to speak, read and write the English language.
• Must be willing to work weekends, holidays and any shift.

• Must be able to pass background check and receive a gaming license from the Robinson Rancheria Gaming Commission as required to work in gaming operations.
• Must pass an annual Title 31 exam.

Robinson Rancheria Resort & Casino is a Native American Indian enterprise. In compliance with Title VII of the Civil Rights Act, preference for employment opportunities will be given to qualified tribal members of Robinson Rancheria.