Sous Chef

Fond du Lac Band of Lake Superior Chippewa•Carlton, MN

12d•$24 - $27•Onsite

About The Position

Provides guests of the Black Bear Casino dining facilities with great food served attractively, in a prompt efficient, cost-effective manner. Proficiency in operating all kitchen equipment and follow preventative maintenance procedures. Ensures the highest degree of safety and sanitation with regard to food handling, ware washing, and kitchen cleaning. Works with the Executive Chef, Executive Sous Chef dining room staff and kitchen staff to ensure only the freshest, highest quality foods are served in an attractive manner. Maintains food cost control, kitchen labor cost control, and cost control on dry items (paper, chemicals, etc.). Daily inspection of assigned area for compliance with all food safety standards. Strong knowledge of food ingredients and modern cooking techniques. Works with the purchasing agent to achieve and maintain proper inventory levels. Keeps open lines of communication with other staff about food quality, menu selection, service standards and par levels. Ensures the cleanliness of all kitchen areas. Supervises the kitchen staff to include, evaluating performance, determining training needs, discipline, etc. Occasionally performs duties of subordinates and other duties as needed. Trains other employees in all aspects of food production and skills. Greets guests, maintains a friendly and inviting atmosphere, and promotes positive guest relations through prompt, courteous, and efficient service. Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems. Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers. Represents the Fond du Band of Lake Superior Chippewa and the department in a positive and professional manner in the community. Required to maintain proper attendance including reporting to work on time in accordance with applicable policies. Maintains a clean and organized work area. Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.

Requirements

No Driver’s License Required.
5-7 years in progressively responsible positions required.
Knowledge of cleanliness and sanitation standards for food serving is required.
Knowledge of personal cleanliness standards and ability to conform to good hygienic practices is required.
Must possess a highly developed sense of customer service and interpersonal skills including high integrity and respect for individuals.
Mathematical ability is required.
Skill in menu planning and volume food preparation is required.
Ability to communicate effectively orally and in writing is required.
The ability to work independently and establish priorities is required.
Must be able to take direction and feedback well.
Must be flexible with work schedule. Must be willing to work any days/hours as needed or required to meet business needs.
Must possess working knowledge of and be able to adhere to all food safety standards and regulations.
Must acquire and maintain Servsafe® Manager Certification within 6 months of hire.
Attention to detail and accuracy is required.
Ability to establish professional and harmonious working relationships on all projects and with all parties involved.
Subject to drug and alcohol testing in accordance with the Fond du Lac Reservation’s Personnel Policies.
Subject to pre-employment and annual background checks.

Nice To Haves

Culinary Degree and/or background in Culinary Management is preferred.
Knowledge of cost and funding control procedures and skill in the maintenance and control of expenditures to ensure limitations are observed are desired.

Responsibilities

Provides guests of the Black Bear Casino dining facilities with great food served attractively, in a prompt efficient, cost-effective manner.
Proficiency in operating all kitchen equipment and follow preventative maintenance procedures.
Ensures the highest degree of safety and sanitation with regard to food handling, ware washing, and kitchen cleaning.
Works with the Executive Chef, Executive Sous Chef dining room staff and kitchen staff to ensure only the freshest, highest quality foods are served in an attractive manner.
Maintains food cost control.
Maintains kitchen labor cost control.
Maintains cost control on dry items (paper, chemicals, etc.).
Daily inspection of assigned area for compliance with all food safety standards.
Strong knowledge of food ingredients and modern cooking techniques.
Works with the purchasing agent to achieve and maintain proper inventory levels.
Keeps open lines of communication with other staff about food quality, menu selection, service standards and par levels.
Ensures the cleanliness of all kitchen areas.
Supervises the kitchen staff to include, evaluating performance, determining training needs, discipline, etc.
Occasionally performs duties of subordinates and other duties as needed.
Trains other employees in all aspects of food production and skills.
Greets guests, maintains a friendly and inviting atmosphere, and promotes positive guest relations through prompt, courteous, and efficient service.
Displays a responsive and professional manner in promptly responding to all requests, complaints, and problems.
Recognizes that each employee is a representative of the Fond du Lac Band of Lake Superior Chippewa and is responsible for demonstrating courtesy, respect, and sensitivity to the needs of all others, including visitors and co-workers.
Represents the Fond du Lac Band of Lake Superior Chippewa and the department in a positive and professional manner in the community.
Required to maintain proper attendance including reporting to work on time in accordance with applicable policies.
Maintains a clean and organized work area.
Due to changes and modifications in the job from time to time, employees are required to be flexible and assume other responsibilities assigned by management as deemed necessary.