Specialty Sous Chef - Asian Cuisine

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Under the direction of the Executive Chef, the Specialty Sous Chef – Asian Cuisine is responsible for the overall success of the Asian culinary operations for Yaamava' Resort & Casino (YRC). Adhering to the Health department regulations and YRC standards and expectations of food service and quality, freshness, and presentation, the Specialty Sous Chef - Asian Cuisine will oversee the Asian culinary operations, including menu concepts and recipe standardization. Additionally, the Specialty Sous Chef - Asian Cuisine will manage, train, and direct the Asian culinary staff.

Essential Duties And Responsibilities

• Create and implement new Asian cuisine menus and individual menu items for all food outlets based on current food trends and regional tastes.
• Enforce food quality standards, freshness, and presentation across all outlets, ensuring compliance with YRC standards and health regulations. Provide a memorable dining experience and ensure guest satisfaction.
• Monitor and maintain kitchen sanitation, equipment, and related areas to ensure a safe, healthy work environment meeting all standards. Assist with food inventory and supplies.
• Ensure timely, cost-effective, and flavorful production and serving of quality Asian dishes. Address and resolve any issues that arise.
• Oversee activities of sous chefs, cooks, and kitchen staff in food preparation, cooking, and presentation.
• Serve as a technical expert, trainer, and mentor to kitchen personnel.
• Perform other duties as assigned to support departmental efficiency.

Supervisory Responsibilities

Conduct supervisory duties in line with organizational policies and laws, including hiring, training, planning, evaluating, rewarding, disciplining, and resolving issues. Make hiring decisions and develop individual growth plans with succession planning in mind.

Education, Experience, And Qualifications

Knowledge, Skills, and Abilities

Licenses, Certifications, and Registrations

Physical Requirements and Working Conditions

The role involves working in a climate-controlled kitchen, with travel for meetings and events, and shifts that may include evenings, weekends, and holidays. Physical activities include lifting, standing, sitting, and operating equipment. Must maintain a professional appearance and may be exposed to fumes or airborne particles.

Reasonable accommodations will be provided as per law.

Additional Information

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