Comcast Spectacor

  • Sous Chef

    Location US-AZ-Parker
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Blue Water Resort and Casino
    Regular Full-Time
  • Overview

    The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Sous Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area under the supervision of the Executive Chef.


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at


    • Responsible for management of the assigned kitchen operation.
    • Ensures training of assigned shift kitchen staff is conducted in a timely manner.  The incumbent also communicates with all shift employees to help them understand their job descriptions and company policies.
    • Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice, including independently initiating and authorizing any employment action deemed necessary.
    • Responsible for hiring and terminating employees of the kitchen operation.
    • The incumbent must maintain and update all employee files and required company                       documentation forms.
    • Review all sanitation and production charts for the kitchen operation.
    • Maintains fiscal controls for profit and loss purposes.
      • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, transfer controls, effective purchasing procedures, kitchen security procedures and waste control. 
      • Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees. 
    • Responsible for the on-going training, development, mentoring and supervision of hourly employees.
    • Manages purchasing and preparation of all food products meet Spectra’ standards of quality and consistency.  Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
    • Coordinates the storage, maintenance and repair of all kitchen equipment during shift to ensure operational readiness.
    • Manages and participates in all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel and hands on participation during peak periods.


    • Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
    • Must have a High School Diploma, G.E.D. or related Food Service Job Experience.
    • Must have a C.R.I.T Environmental Health Food Handlers Card and/or Serve Safe as well as any other required compliance trainings.
    • Must complete CRIT approved Alcohol Certification Program
    • All employees must obtain a valid 4B gaming license from the CRIT Tribal Gaming Agency prior to beginning work and are required to have license renewed annually.

    Knowledge, Skills and Abilities:


    • Experience levels for position include 2 years previous experience as a Sous Chef and/or related experience.
    • Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
    • Knowledge of 24 hour, seven day a week food and beverage operation.
    • Ability to communicate effectively to all levels of staff.
    • Up to date knowledge of M.S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R., Environmental Health Codes, Local, State and Federal Guidelines.
    • Must possess excellent organizational and communication skills.
    • Skilled to all technical and sanitary aspects of food preparation and presentations.
    • Ability to speak, read, and write in English.



    Uniforms will be specific to each outlet. All hair must be completely contained within the approved cook’s hat.  Beards, side burns and mustaches must be neatly trimmed or a beard net must be worn.






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