Salt and Stone Sous Chef
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At a glance
Requirements
Credentials this posting asks for.
Job overview
Choctaw Nation of Oklahoma is hiring a Salt and Stone Sous Chef. The Sous Chef oversees kitchen staff and manages daily culinary operations, including inventory, scheduling, and achieving budgeted food costs. This role reports to the Chef de Cuisine and is responsible for maintaining recipes, flavor profiles, and consistency in quality and appearance of food items. The Sous Chef also ensures compliance with internal controls, hygiene, and sanitation regulations.
Key focus areas include Maintain recipes, flavor profiles, consistency in quality, appearance and production timeframes for all menu/food items, Ensure all food items needed for production are available to team members, and Responsible for food preparation, storage, and service delivery to guests.
Successful candidates bring Specialized Culinary Training, Food Safety Certification, and Positively Communicate And Instruct Team Members. Important skills include Maintain Recipes, Food Preparation, Food Storage, Service Delivery, Establish Internal Controls, and Update Internal Controls.
Skills & qualifications
Skills
Qualifications
Full job description
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:
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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.
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Responsible for food preparation, storage, and service delivery to guest.
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You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations.
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Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.
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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.
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Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine.
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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.
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Resolve conflict situations with associates, customers, or in-house situations as they arise.
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You will evaluate team members and develop strategies to improve culinary standards.
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Perform other duties as may be assigned.
Requirements:
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Specialized culinary training
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Food Safety Certification
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Positively communicate and instruct team members
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Knowledge of menu development techniques, recipe development, plating guides, and menu cards.
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Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
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Basic math skills
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Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience
Job Identification: 30018
Job Category: Food and Beverage
Posting Date: 07/21/2026, 3:09 PM
Job Schedule: Full time
On-Site/Remote: On-Site
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