Lucky's Sous Chef

Meskwaki Bingo Casino Hotel•Columbia Township, IA

33d•$0 - $23•Onsite

About The Position

Supervise and oversee daily kitchen operations of the Lucky’s Grill & Taproom in a manner that maximizes revenue and minimizes costs. This position directly supervises Lucky’s Grill & Taproom cooks and dishwashers. This position has the authority, through proper channels and as approved by the Executive Sous Chef/Executive Chef, to procure any supplies needed for the operation of assigned departments.

Requirements

Must be at least 21 years of age.
Requires a high school diploma or GED.
Requires a Culinary degree from an accredited institute/school or two (2) years experience cooking in a large-scale, full service restaurant operation and one (1) year experience as a kitchen supervisor in a large-scale restaurant operation or an equivalent combination of education and experience.
Must have knowledge of food safety and sanitation requirements.
Basic computer or point of sale system skills required.
Must be able to obtain a gaming license in accordance to the regulations established by the Sac & Fox Gaming Commission.
Must be able to perform work independently with little supervision.
Must be able to read, write, understand, interpret and implement policies and procedures.
Must be able to handle busy and stressful situations.
Must possess poise and tact.
Must be flexible with working hours and days off.
Must have good organizational and communication skills (verbal and written).
Must be able to meet all internal supervisory or higher, training and education requirements.

Nice To Haves

Members of the Meskwaki Nation and other Native American Tribes who are qualified applicants are encouraged to apply and will be given preference in accordance to established procedures.

Responsibilities

Ensure all Lucky’s Grill & Taproom food items are prepared in accordance to recipes and specifications to provide a consistent, high quality product. Create and maintain these recipes and specs as directed.
Comply with related policies and procedures.
Maintain a clean and safe working environment. Be familiar with operation, cleaning, and maintenance of all kitchen production equipment and show responsibility for proper operation and maintenance.
Maintain food safety standards as outlined by the FDA and ServSafe.
Maintain a schedule for cleaning of all equipment, storage areas, floors, and line. Conduct daily inspections.
Note any old produce/damaged goods that are received and report as soon as possible to management to receive credit due. Accurately document product transfers and waste.
Purchase, receive and control inventories as directed by the Executive Sous Chef/Executive Chef.
Maintain awareness of special functions, bus counts, hotel occupancies, any incident/event that will impact business.
Document and report to Executive Chef incidents-of-interest involving F&B employees and customers related to safety, service, products and performance. Provide written shift summaries as directed.
Perform human resource management tasks as directed by the Executive Sous Chef/Executive Chef. Responsibilities include: properly training new hires and identifying training/retraining needs; assigning and directing work efficiently and effectively; motivating desirable work performance; rewarding and disciplining as directed; addressing complaints and resolving problems.
Present ideas to: reduce costs; improve sales/customer satisfaction and employee performance.
Assist with employee break room operations as needed.
Comply with sales transaction processing and reporting procedures for cash, comps, discounts, coupons, gift certificates and room charges. Process gaming point and comp redemption purchases on the POS/Hotel System utilizing a guest’s Club Meskwaki Card in accordance with established procedures. Adhere to Food & Beverage Variance Policy.
Comply with Company and Food & Beverage Department complimentary policies and procedures.
Comply with F&B Department Alcoholic Beverages Control Policies and Procedures.
Participate in resolving customer complaints.
Share tips fairly. Report 100% of tips retained (amount not shared) per departmental policy.
Communicate and network effectively with staff, other departments, and outside representatives in order to maintain a productive and effective department operation.
Safeguard and account for the assets of the owners.
Comply with policies and procedures required by the department, the company, the Sac & Fox Gaming Commission, and the National Indian Gaming Commission.
Monitor the casino environment and follow established safety procedures to provide for the safety of guests and co-workers.
Work respectfully and effectively as part of the company team to ensure guest satisfaction, asset protection, and co-worker respect.
Display the highest standard of ethics in performance of all duties.
Report to work on time and as required in professional attire, display a high level of personal cleanliness and follow personal appearance standards.
Contribute ongoing efforts to minimize costs. Seek optimal use of human resources.
Work as a team with all kitchen operations and front of the house employees to ensure guest satisfaction.
Attend all required meetings and training sessions. Food Safety classes.
Maintain confidentiality.
Perform other job related duties as assigned.