Buffet Sous Chef $60,000-$99,000/annually

Mille Lacs Corporate Ventures•Onamia, MN

1d•$60,000 - $99,000•Onsite

About The Position

This role is built for a hands-on culinary leader who thrives in high-volume execution, team development, and consistent quality. As the Buffet Sous Chef, you’ll oversee daily kitchen operations for the Buffet and production —ensuring food is prepared, presented, and replenished with excellence throughout service. You’ll lead cooks and prep staff to deliver a buffet experience that is abundant, fresh, visually appealing, and consistently on brand. From production planning to sanitation standards, you’ll drive execution that supports Guest satisfaction, team confidence, and operational performance. If you’re a calm, capable leader who can balance speed, quality, and teamwork in a fast-paced environment—this is your opportunity to lead from the heart of the kitchen.

Requirements

7+ years of progressive culinary experience, including 3+ years in a sous chef, Chef de Cuisine or room chef role
Demonstrated success in high-volume, casual dining kitchen operations
Must be able to secure and maintain a license from Gaming Regulatory Authority (GRA)
Responsible for following all relevant Detailed Gaming Regulations (DGR’s)

Nice To Haves

SERV Safe Certification preferred (required within 1 year)
Alcohol Awareness Certification (CARE) preferred (required within 1 year)

Responsibilities

Drive Buffet Culinary Execution: Lead day-to-day culinary operations in the Buffet kitchen, ensuring consistent food quality, flavor, temperature, and presentation.
Coordinate high-volume production to keep the buffet line full, fresh, and Guest-ready throughout service.
Maintain strong execution standards for recipe adherence, batch cooking, replenishment timing, and portion control.
Ensure food presentation remains appealing and abundant across all stations and meal periods.
Lead culinary innovation and R&D for new buffet menu items, seasonal features, and station enhancements that align with brand standards and evolving Guest expectations.
Build + Lead a High-Performing Culinary Team: Supervise, train, coach, and support kitchen Associates to ensure consistent execution and teamwork.
Support scheduling and daily deployment to ensure the right coverage for prep, line, carving, and replenishment needs.
Conduct pre-shift briefings and prep coordination to align priorities and pacing.
Reinforce performance expectations, policies, and procedures through clear leadership and accountability.
Operational Excellence: Ensure strict compliance with all food safety, sanitation, and health regulations.
Maintain cleanliness, organization, and readiness of all kitchen areas, equipment, and storage spaces.
Partner with culinary leadership to maintain and protect kitchen equipment and overall back-of-house standards.
Cost Awareness + Inventory Support: Support food cost and labor cost controls through smart production planning and waste reduction.
Assist with ordering, inventory practices, and proper storage/rotation to maintain quality and control spend.
Monitor product usage and communicate needs and shortages proactively.
Guest Impact + Service Partnership: Support a strong Guest experience by ensuring the buffet line is always clean, stocked, and visually inviting.
Collaborate with front-of-house leaders to adjust pacing, respond to volume changes, and meet Guest expectations.
Respond to service concerns with urgency and professionalism to protect Guest satisfaction.