F&B Sous Chef- Harvest Buffet

Gun Lake Tribal Gaming•Wayland, MI

45d

About The Position

The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience.

Requirements

Must be 21+ years of age.
High School Diploma or GED required.
At least four (4) years of culinary experience required.
Ability to speak, write, and communicate in English required.
Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures.
Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
Demonstrated ability to control operational costs and improve financial results.
Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements.
Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.
Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify Gun Lake Casino Resort’s “Unsurpassed” Service Standards.
Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS) and the ability to gain/maintain training requirements from both programs.
Availability and willingness to work extended hours including nights, weekends, and holidays as business requires.
Demonstrated ability to work independently with minimal direction.
Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverages, and supplies through the procurement system.
Demonstrate proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc.
Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills.
Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols.
Ability to read, write, and input data into the computer.
Ability to climb, bend, reach, walk, and stand for the duration of the shift.
Manual dexterity to operate job-related equipment.
Must be capable of lifting 50 lbs with or without assistance.
Requires normal sense of smell, taste, touch, and hearing.
Ability to sit and work on a computer for long periods of time.

Nice To Haves

At least two (2) years in a culinary leadership role is preferred.

Responsibilities

Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences.
Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes.
Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes.
Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards.
Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation.
Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards.
Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting.
Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience.
Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality.
Assist the F&B Room Chef in analyzing operational results (revenues, supply costs, labor, etc.) and makes appropriate recommendations to continuously improve the daily operations (SOP’s, processes, policies, revenues, etc.).
Responsible for handling any Team Member or Guest opportunities.
Evaluate, oversee, and provide coaching opportunities regarding job performance of Team Members.
Ensure that all Team Members are knowledgeable of and adhere to all Gun Lake Casino Resort’s Standards, policies, and procedures for the department.
All other duties as assigned.
Assist in conducting group and individual training regarding policies and procedures on an ongoing basis. Help set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result.
Communicate consistently with all managers, keeping them abreast of all department activities.
Ensure that all Team Members adhere to all policies and procedures set forth by the Executive Chef.
Responsible for maintaining cleanliness and sanitation standards in accordance with department policies and the Department of Health.
Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area that complies with the Department of Health, OSHA, and Gun Lake Casino Resort’s guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly.
All other duties as assigned.