Fine Dining Sous Chef $60,000-$99,000 w/$2,000 bonus

Mille Lacs Corporate Ventures•Hinckley, MN

2d•$60,000 - $99,000•Onsite

About The Position

The Winds is Grand Casino Hinckley’s signature fine dining destination, offering refined service, precision pacing, and elevated culinary artistry. At Winds, fine dining is an experience—and your leadership is the secret ingredient. As Sous Chef, you’ll guide an elite kitchen team in crafting exquisite dishes with consistency, elegance, and impact. This is a strategic culinary leadership role where high standards meet high visibility.

Requirements

6+ years progressive Food & Beverage Operations experience with 5+ years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience, preferably in the hospitality industry with emphasis on Food & Beverage.
Proven leadership in BOH team management, kitchen systems, and culinary standards
Calm, strategic leadership and a relentless eye for detail
Strong background in menu development and execution
ServSafe + Alcohol Awareness Certification (or ability to obtain)
Must be able to secure a license from Gaming Regulatory Authority (GRA)
Responsible for following all relevant Detailed Gaming Regulations (DGR’s)

Nice To Haves

mastered fine dining kitchens and are ready to take the lead.
Balance composure with urgency—and flavor with finesse.
Lead with presence and grow your people with purpose.
Care about impact, not just execution.

Responsibilities

Oversee daily BOH operations—including supervision of line cooks—with a focus on prep, execution, and Guest satisfaction.
Maintain operational excellence through effective shift leadership and collaboration.
Coach and develop a disciplined, motivated team. Deliver hands-on training in techniques, plating standards, and safety protocols.
Foster clarity, accountability, and skill growth. Provide development pathways for aspiring chefs.
Uphold all food quality, safety, and presentation protocols. Conduct daily quality checks, enforce proper food handling procedures, and ensure exceptional cleanliness.
Ensure fine dining service expectations are not only met—but elevated.
Partner with FOH leadership to synchronize pace, experience, and ambiance.
Anticipate service needs and maintain open lines of communication for seamless guest experiences.
Manage labor, food cost, inventory, and kitchen systems to ensure consistency and profitability.
Analyze kitchen metrics to drive efficiencies while maintaining quality.
Lead contributions to seasonal menu evolution, specialty events, and high-touch experiences.
Bring innovation and intention to menu planning, recipe development, and costed execution.
Participate in tastings and creative sessions with the Executive Chef.
Conduct routine culinary training to raise standards across the team.
Cross-train staff on multiple stations, ensuring agility and depth.
Mentor junior team members to expand capability and leadership readiness.
Represent culinary excellence during VIP experiences, special events, and service recovery situations.
Be the face of calm confidence when it matters most.