Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine.

Primary Tasks:

1.       You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are                   followed for all menu/ food items being produced and that all food items needed for production are available to              team members.

2.       Responsible for food preparation, storage, and service delivery to guest.

3.       You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and                      regulations.

4.       Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.

5.       You will manage the training of all new culinary associates and ensure all standards are followed and resolve                     conflict situations with associates, customers or in-house situations as they arise.

6.       Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking                 food of a specialized cuisine.

7.       You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of                         designated venue including food costs, labor cost, and other expenses.

8.       Resolve conflict situations with associates, customers, or in-house situations as they arise.

9.       You will evaluate team members and develop strategies to improve culinary standards.

10.     Perform other duties as may be assigned.

Requirements:

·         Specialized culinary training

·         Food Safety Certification

·         Positively communicate and instruct team members

·         Knowledge of menu development techniques, recipe development, plating guides, and menu cards.

·         Proficient in the following cooking techniques: Char-Broiling, poaching, deep frying, pan-frying, sauté, roasting,                griddling, and par-cooking

·         Basic math skills

·         Three (3) or more years in a upscale restaurant with Sous Chef/ Kitchen Management experience

About the Choctaw Nation

The Choctaw Nation is the third-largest Indian nation in the United States, with over 200,000 tribal members and more than 11,000 employees. The first tribe over the Trail of Tears, historic boundaries are in the southeast corner of Oklahoma. The Choctaw Nation's vision, "Living out the Chahta Spirit of faith, family and culture," is evident as it continues to focus on providing opportunities for growth and prosperity.

Benefits

Free gym membership

Free access to employee health clinic

Free lunch for casino & resort associates

Earned wages access once per week for hourly Associates

Pet insurance

Paid vacation / sick time

Medical / Dental / Vision

401(K) with company match

College tuition reimbursement

Short-term disability, long-term disability, and family leave

Employee assistance program

Employee prescription program

CNO Paid Life Insurance

Teladoc

On Site Dental Clinics (Jet Dental)

On Site Mammogram Services

Free diabetes and hypertension monitoring benefit (Livongo)

Accolade- Concierge Benefits Program

Wellness Program that equals savings on health insurance cost (Virgin Pulse)

Maternity Care Program

(Benefits provided by the Choctaw Nation are based on employment classification)

CNO was selected as a winner in both HRDUS' and Forbes' 2022 "Employer of Choice" competitions:

Choctaw Nation of Oklahoma received recognition as one of six Best Places to Work in the United States as selected by HRDUS

Choctaw Casinos & Resorts received recognition from Forbes as a Best Employer for Diversity in the Travel & Leisure category.

Forbes also recognized the Choctaw Casino and Resorts as one of America's Best Employers for New Graduates.

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