Lucky's Sous Chef

Meskwaki Bingo Casino Hotel • Columbia Township, IA

1d • $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 role involves ensuring high-quality food preparation, maintaining a safe and clean working environment, managing inventory, and performing human resource management tasks. The Sous Chef will also contribute ideas for cost reduction and service improvement, and ensure compliance with all company and regulatory policies.

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 food items are prepared according to recipes and specifications for consistent, high-quality product.
• Create and maintain recipes and specifications as directed.
• Comply with related policies and procedures.
• Maintain a clean and safe working environment, including proper operation and maintenance of kitchen equipment.
• Maintain food safety standards as outlined by the FDA and ServSafe.
• Maintain a schedule for cleaning of all equipment, storage areas, floors, and line, conducting daily inspections.
• Note and report old produce/damaged goods to management for credit, and 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, and any event impacting business.
• Document and report incidents involving F&B employees and customers to the Executive Chef, providing written shift summaries as directed.
• Perform human resource management tasks as directed, including training, assigning work, motivating staff, addressing complaints, and resolving problems.
• Present ideas to reduce costs, improve sales/customer satisfaction, and enhance employee performance.
• Assist with employee break room operations as needed.
• Comply with sales transaction processing and reporting procedures for various payment methods and system utilizations.
• 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 and report 100% of tips retained per departmental policy.
• Communicate and network effectively with staff, other departments, and outside representatives.
• Safeguard and account for the assets of the owners.
• Comply with policies and procedures required by the department, company, Sac & Fox Gaming Commission, and National Indian Gaming Commission.
• Monitor the casino environment and follow established safety procedures.
• 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 in professional attire, displaying a high level of personal cleanliness and following appearance standards.
• Contribute ongoing efforts to minimize costs and seek optimal use of human resources.
• Work as a team with all kitchen operations and front of the house employees.
• Attend all required meetings and training sessions, including Food Safety classes.
• Maintain confidentiality.
• Perform other job-related duties as assigned.

Benefits

• Health Plan (Medical, Dental, and Vision)
• PTO
• Holiday Pay
• 401(k) Retirement Savings Plan
• Weekly Pay
• Shift Differential: For hours worked 4pm - 12 am ($.50/hour) or 12am - 8am ($1.00/hour)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED