F&B Sous Chef

Shift Differential: For hours worked 4pm - 12 am ($.50/hour) or 12am - 8am ($1.00/hour)

Full-time opportunities available  Full-time positions offer generous benefit package including Health Plan (Medical, Dental, and Vision), PTO, Holiday Pay, 401(k) Retirement Savings Plan, Weekly Pay, and much more

Non-Safety Sensitive

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Job Summary

Supervise and oversee daily kitchen operations of food venue in a manner that maximizes revenue and minimizes costs. 

Essential Job Duties

1. Ensure all food items are prepared in accordance to recipes and specifications to provide a consistent, high quality product. Create and maintain these recipes and specs as directed. 
2. Comply with related policies and procedures. 
3. Hold team member to the highest level of guest service to ensure guest satisfaction at all times. 
4. Maintain a clean and safe working environment. Be familiar with operation, cleaning, and maintenance of all kitchen production equipment and show responsibility for proper operation and maintenance. 
5. Maintain food safety standards as outlined by the FDA and ServSafe. 
6. Maintain a schedule for cleaning of all equipment, storage areas, floors, and line. Conduct daily inspections. 
7. Note any old produce/damaged goods that are received and report as soon as possible to management to receive credit due. Accurately document product transfers and waste. 
8. Purchase, receive and control inventories as directed by the Executive Sous Chef/Executive Chef. 
9. Maintain awareness of special functions, bus counts, hotel occupancies . . . any incident/event that will impact business. 
10. Document and report to Executive Chef incidents-of-interest involving F&B employees and customers related to safety, service, products and performance. Provide written shift summaries as directed. 
11. Perform human resource management tasks as directed by the Executive Sous Chef/Executive Chef. Responsibilities include: properly
    training new hires and identifying training/retraining needs; assigning and directing work efficiently and effectively; motivating desirable work performance; rewarding and disciplining as directed; addressing complaints and resolving problems. 
12. Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance. 
13. Assist with employee breakroom operations as needed. 
14. Comply with Company and Food & Beverage Department complimentary policies and procedures. 
15. Comply with all departmental safety regulations, using safety equipment as required. 
16. Deter guest intoxication by monitoring number of alcoholic beverages served and visible signs of intoxication. Comply with F&B Department Alcoholic Beverages Control Policies and Procedures. 
17. Participate in resolving customer complaints. 
18. Communicate and network effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation. 
19. Safeguard and account for the assets of the owners.  
20. Comply with policies and procedures required by the department, the company, the Sac & Fox Gaming Commission, and the National Indian Gaming Commission. 
21. Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers. 
22. Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect. 
23. Display the highest standard of ethics in performance of all duties. 

Supplemental Job Duties 

1. Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal appearance standards. 
2. Contribute ongoing efforts to minimize costs. Seek optimal use of human resources. 
3. Work as a team with all kitchen operations and front of the house employees to ensure guest satisfaction. 
4. Attend all required meetings and training sessions. 
5. Maintain confidentiality. 
6. Perform other job related duties as assigned. 

Supervisory Responsibilities 

This position will have the authority to: maximize opportunities and resolve problems with employee training; evaluate performance; enforce performance standards; delegate staff scheduling and invoke disciplinary action. This position may have other supervisory authority assigned as necessary through management. This position directly supervises all F&B employees. This position has the authority, through proper channels and as approved by the Executive Sous Chef/Executive Chef, to procure any supplies needed for the operation of assigned departments. 

Physical Requirements/Working Conditions

May be exposed to loud and continual noise levels and extreme variations in room temperatures. Substantial lifting and carrying up to 40 pounds will be required with occasional periods of lifting and carrying up to 75 pounds. Must be able to stand/walk for prolonged periods of time. Requires frequent bending, squatting, reaching above shoulder level, balancing, and pushing or pulling equipment. This position is prohibited from wearing jewelry (rings, earrings, watches, and etc.). Must wear tread safety shoes and comply with position's dress code. No offensive or excessive tattoos visible to guest. 

Minimum Job Qualifications

Knowledge/Education/Work Experiences: Must be at least 21 years of age. Requires a high school diploma or GED. One (1) year experience as a kitchen supervisor in a large-scale restaurant operation preferred or an equivalent combination of education and experience. Must have knowledge of food safety and sanitation requirements. Basic computer or point of sale system skills required. Must be able to obtain a gaming license in accordance to the regulations established by the Sac & Fox Gaming Commission. 

Skills/Abilities: Must be able to perform work independently with little supervision. Must be able to read, write, understand, interpret and implement policies and procedures. Must be able to handle busy and stressful situations. Must possess poise and tact. Must be flexible with working hours and days off. Must have good organizational and communication skills (verbal and written). Must be able to meet all internal supervisory or higher, training and education requirements.  

Preference: Members of the Meskwaki Nation and other Native American Tribes who are qualified applicants are encouraged to apply and will be given preference in accordance to established procedures. 

Restrictions

This position is PROHIBITED from playing all casino games while on duty, except as authorized for employee tournaments. Otherwise, this position may play any casino game while off duty. Employees and members of the household are prohibited from entering company contests and giveaways established for our guests.