F&B Applebee

Kickapoo Lucky Eagle Casino•Eagle Pass, TX

6d•Onsite

About The Position

Assists the Sous Chef with food production, sanitation, presentation, cost control, staff training, and organization of food operations. Helps ensure guest service, food quality, timely preparation and delivery, appropriate staffing, inventory control, and compliance with applicable laws, gaming regulations, and company policies. The role supervises cooks and supports the day-to-day operation of assigned food outlets, including setup, stocking, and service. It also contributes to menu reviews, special-event food preparation, quality audits, budgeting, and kitchen safety and sanitation. The position requires maintaining a clean, safe, organized environment; protecting confidential information; completing required training and financial reports; and monitoring compliance with anti-money-laundering policies. Duties may change in response to organizational needs, and other duties may be assigned. Work takes place in back-of-house areas, on the casino floor, and in a normal office setting. The environment may involve frequent walking and standing, smoke, varying or high noise levels, irregular and extended hours, nights, weekends, holidays, difficult guest or staff situations, and varied lighting. Travel may be required. The role involves prolonged standing, sitting, walking, pushing, pulling, climbing, bending, reaching, and concentration, as well as frequently lifting or moving up to 30 pounds.

Requirements

High school diploma or GED.
At least four 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.
Ability to maintain effective relationships with the General Manager, Directors, Managers, vendors, and staff.
Ability to work under pressure in a fast-paced, stressful environment and meet multiple deadlines while multitasking.
Strong critical-thinking, analytical, and guest-service skills.
Positive attitude and strong organizational and leadership qualities.
Ability to perform basic arithmetic using all units of measure.
Ability to 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 of varied social and cultural backgrounds and 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 prolonged periods of standing, sitting, walking, pushing, pulling, climbing, bending, reaching, and concentration; regularly communicate in person or using telecommunications equipment; and frequently lift or move up to 30 pounds.
Must be at least 18 years old, authorized to work in the United States, and able to provide reliable transportation to and from work.
Must obtain and retain a KTTT Gaming Commission License, including completing the required background check, and keep required documents current and valid.
Must comply with the KLEC handbook, internal policies and procedures, and 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

Ensure compliance with applicable Tribal, Federal, and other laws, gaming regulations, and company policies and procedures.
Listen and respond appropriately to guest and team-member concerns and questions to support high service standards.
Supervise daily team-member activities, including performance reviews, rewards, discipline, time and attendance, scheduling, shift bids, training, work assignments, direction, and issue resolution.
Ensure prepared food meets established specifications and standards, and that appropriate quantities are prepared and delivered promptly to designated outlets.
Monitor labor levels to meet production needs.
Ensure standardized recipes are followed.
Set up, stock, and serve assigned food outlets using specified methods during assigned shifts.
Complete required daily financial reports.
Monitor inventory, par levels, and product rotation, and support budget controls and cost-containment standards.
Communicate variances from standards to cooks, station attendants, and utility staff.
Maintain a sanitary, clean, organized, safe, and comfortable environment for team members and guests.
Review menu items and make changes as directed by Chefs.
Ensure kitchen equipment is handled safely and with reasonable care; promptly report defective equipment and safety hazards to Chefs.
Report injuries immediately and follow hand-washing and sanitation rules.
Direct Head Cooks and follow up on their duties.
Prepare food for special events and ensure dishes are appealing, tasty, and creative.
Conduct food spot tests and audits for quality, presentation, and portion control.
Assist the Chef with the annual budget process and recommend staffing, menu, training, and kitchen-equipment considerations.
Ensure kitchen staff comply with applicable safety and sanitation requirements, including health department and risk-management standards.
Demonstrate and promote company core values and MAD skills.
Maintain the security of confidential information entrusted to the position.
Attend and satisfactorily complete assigned training.
Monitor compliance with property anti-money-laundering policies.
Perform other duties as assigned.