Job DescriptionThe Lead Sous Chef is responsible for the preparation, production, and presentation of a variety of foods, completion of production sheets and other associated food service activities for daily production. The Lead Sous Chef will work closely with the executive chef in new menu creation, production, and daily specials. This position will support food service production at Dine College located in Tsaile, AZ.Responsibilities

• Performs all main line food production duties with specific items determined by assigned shift.
• Reviews the needs of the day with assigned supervisor(s), completes production sheets, and verifies supply needs and availability.
• Assists assigned supervisors with menu and recipe development.
• Is responsible for quantity and quality control in food production as well as overall sanitation of assigned areas.
• Assists in the supervision and training of food service personnel.
• Arranges for kitchen helpers/assistants to complete smaller item preparation.
• Verifies and oversees food serving lines, areas, etc., making sure they are properly stocked, set up, and cleaned.
• Using a working knowledge of all general food service area positions, this position "fills in" for any one of these positions at a moment's notice.
• Observes and instructs others on the proper rotation procedures to be followed for produce and dairy products.
• Maintains food production equipment and storage areas following proper sanitation, safety, and operational procedures.
• May assist other food service personnel at any given time.
• This position is responsible for the supervision of staff.
• Other duties that are pertinent to the department or unit's success may also be assigned.

QualificationsMinimum Requirements

• Must have High School diploma or GED equivalent.
• Must have two (2) years of sous chef work experience, with significant supervisory responsibilities, demonstrating knowledge of proper food service sanitation methods, equipment operation and food preparation quality control procedures.
• A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance policy.
• Contract requires employees to speak, understand, read, and write English.
• This contract requires COVID-19 vaccination.

Preferred Qualification

• Two (2) years of related culinary vocational training. Candidates without such training need two (2) additional years of related experience.
• Candidates must have the ability to instruct and train others as well as the ability to handle multiple tasks occurring at the same time.
• Fine dining experience, high volume and batch cooking is preferred.

Working Conditions and Physical RequirementsWeather: Indoors, environmentally controlled.Noise level: The noise level in the work environment is usually mildDescription of environment: This is an industrial kitchen located in a Campus/University or Restaurant setting.Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbsCompetenciesExcellent interpersonal skills needed to effectively motivate, direct, and lead assigned employees. Must be proficient in performing multiple tasks simultaneously, ensuring all details are successfully completed.Recognition that service is a demonstrated attitude and a state of mind, not a task or step. A dedication to understanding & exceeding customer expectations. A high energy level/sense of urgency in carrying out assigned tasks.Reasoning abilities sufficient to: 1) Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 2) Interpret a variety of instructions furnished in written, oral, diagram, or schedule form.Strong work ethic with ability to work extended hours in a multifaceted environment - i.e., operations, administrative & development.NMS Core ValuesSafety guides our behavior.Honesty and integrity govern our activities.Commitments made will be fulfilled.All individuals are treated with dignity and respect.The environment will be protected and sustained.Equal Opportunity Employer NANA Regional Corporation, Inc. and its subsidiaries are equal employment opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, gender (including pregnancy, gender-identity and sexual orientation), age, disability, genetic information, veteran protected status or any other characteristic protected by applicable law. NANA grants employment preference to shareholder of NANA, their spouses and descendants to the extent allowed by law.Accommodation Requests for Job Seekers with a Disability. If you are a job seeker with a disability and require accessibility assistance or an accommodation for any part of the employment process, contact us at recruiting@nana.com or 1-800-478-2000.Default: Location : Location US-AZ-Tsaile (Dine)Job ID 2024-11741Division NMS FFMWork Type On-SiteWork Location Tsaile (Dine)NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, disability, veteran protected status or any other characteristic protected by applicable law.