F&B Applebee

Kickapoo Lucky Eagle Casino•Eagle Pass, TX

About The Position

Assists the Sous Chef with food production, sanitation, presentation, cost control, staff training, and organization of food operations. Ensures prepared food meets established specifications, food quantities meet forecasted needs, and products are delivered promptly to designated outlets. Oversees assigned outlet setup, stocking, and service; monitors inventory, labor, costs, quality, presentation, and portion control; and prepares daily financial reports. Supervises cooks and other team members, including scheduling, training, work assignments, performance reviews, and resolution of complaints and issues. Maintains a clean, safe, sanitary, and organized work environment; follows food safety and equipment-handling procedures; and reports injuries, defective equipment, and hazards. Assists with menu reviews, special-event food preparation, and the annual budget process. Ensures compliance with applicable laws, gaming regulations, company policies, health and risk-management standards, and anti-money-laundering policies. Promotes guest service and company core values, protects confidential information, completes required training, and performs other duties as assigned. The role is based in back-of-house areas, on the casino floor, and in a normal office setting. Work may involve extended hours and irregular shifts, including nights, weekends, and holidays, as well as long hours under stressful conditions. The position may require travel.

Requirements

High school diploma or GED.
At least two years of progressive experience in a hotel, resort, casino, or high-volume restaurant.
Strong written and oral communication skills in English.
Ability to work independently with minimal supervision and maintain effective relationships with management, vendors, and staff.
Ability to work under pressure in a fast-paced, stressful environment; meet multiple deadlines and multitask.
Strong critical-thinking, analytical, guest-service, organizational, and leadership skills; positive attitude.
Ability to perform basic arithmetic, define problems, collect data, establish facts, and draw conclusions.
Ability to understand complex instructions and material.
Ability to establish and maintain professional relationships with people from varied social and cultural backgrounds and with coworkers at all levels.
Ability to work effectively with others and demonstrate leadership and team-building skills with empathy and enthusiasm.
Ability to maintain confidentiality and follow established casino guest-service programs.
Ability to meet the physical demands of the role, including extended periods of standing, sitting, walking, pushing, pulling, climbing, bending, reaching, talking, and listening; prolonged concentration; required vision and manual dexterity; and frequent lifting or moving of up to 30 pounds.
Must be able to obtain and retain a KTTT Gaming Commission License, including successful completion of the required background check, and keep required documents current and valid.
Must be authorized to work in the United States, at least 18 years old, and have reliable transportation to commute to and from work.
Must comply with the KLEC handbook, internal policies and procedures, and applicable gaming regulations.

Nice To Haves

Culinary degree.
Spanish or other language skills.
Qualified Kickapoo Traditional Tribe of Texas Members and qualified Native Americans receive preference.

Responsibilities

Assist the Sous Chef with food production, sanitation, presentation, cost control, staff training, and organization of food operations.
Ensure compliance with applicable Tribal, Federal, and other laws, gaming regulations, and company policies and procedures.
Provide high standards of guest service by listening and responding to guest and team-member concerns and questions.
Supervise team members’ day-to-day activities, including performance reviews, rewards, discipline, time and attendance, scheduling, shift bids, training, work planning and assignments, direction, and issue resolution.
Ensure prepared food products meet established specifications and standards and are produced in quantities suited to forecasted needs and delivered promptly to designated outlets.
Ensure appropriate labor levels and adherence to standardized recipes.
Set up, stock, and provide service for assigned food outlets using specified methods during assigned shifts.
Complete required daily financial reports and monitor inventory, par levels, product rotation, and cost containment.
Communicate variances from standards to cooks, station attendants, and utility staff.
Maintain a sanitary, neat, clean, organized, safe, and comfortable environment for team members and guests.
Review menu items and make changes as directed by Chefs; prepare food for special events and ensure food is appealing, tasty, and creative.
Ensure kitchen equipment is handled safely and with reasonable care; report injuries, defective equipment, and safety hazards, and follow hand-washing and sanitation rules.
Give direction to Head Cooks and follow up on assigned duties.
Conduct food spot testing and audits for quality, presentation, and portion control.
Assist the Chef with the annual budget process and recommend staffing, menu, training, and kitchen-equipment needs.
Ensure kitchen staff follow health-department and risk-management safety and sanitation rules, regulations, and standards.
Demonstrate and promote KLECH core values and MAD skills; maintain the security of confidential information.
Attend and satisfactorily complete required training and monitor compliance with property anti-money-laundering policies.
Perform other duties as assigned; duties may change based on organizational needs or as deemed necessary by the Director.