Executive Sous Chef at Gun Lake Tribal Gaming

Wayland, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Culinary Expertise, Kitchen Management, Leadership, Cost Control, Recipe Execution, Food Safety, Team Training, Quality Control, Supplier Management, Budgeting, P&L Responsibility, ServSafe Certification, TIPS Certification, Innovation

Industry

Gambling Facilities and Casinos

Description

Position Summary: The Executive Sous Chef is responsible for assisting the Executive Chef in all aspects of culinary and sanitation operations at Gun Lake Casino. The incumbent will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The Executive Sous Chef is responsible for designing menus, managing kitchen operations, and ensuring the highest quality of food preparation for their assigned operations. This role requires effective leadership skills, creativity, attention to detail, and a passion for delivering an exceptional dining experience. About Us: At Gun Lake Casino, every Team Member is an ambassador, essential to the success of our company and our culture. We expect that all Team Members take personal ownership in ensuring that everything they do is in the best interest of Gun Lake Casino and embody the core values of the Seven Grandfather Teachings: Love: Love your brothers and sisters and share with them. Truth: Be true in everything you do. Be true to yourself and to your fellow Humans. Respect: You must give respect if you expect respect. Respect everyone, all persons, and all the things created. Bravery: To do what is right, even in the most difficult of times. Honesty: Be honest in every action and provide good feelings in your heart. Wisdom: We cherish knowledge; wisdom is used for the good of the people. Humility: Know that you are equal to everyone else, no better, no less. In this Role: Menu Development: * Ensure the creation and curation of diverse menus featuring authentic and creative dishes, considering regional specialties and guest preferences. * Ensure that each assigned restaurant menu is aligned with the culinary vision for that specific venue’s identity. * Recommend menus, specials and recipes that help increase restaurant revenues. * Ensure that each assigned restaurant’s recipes are accurately recorded in Red Rock software and Team Members are thoroughly trained on proper recipe execution of all dishes. Culinary Expertise: * Demonstrate a high level of proficiency in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc. * Must have a la carte or high volume (buffet, banquet, production) experience and be able to thoroughly train proper execution of recipes, restaurant policies and procedures. * Must be highly proficient in operating industry-standard kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. * Be at the forefront of culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting. Kitchen Management: * Lead and manage the assigned culinary leadership team, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation. * Work closely with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes. * Recommend improvements to assigned restaurants based on market knowledge and emerging trends in the industry. * Ensure that the F&B Room Chefs oversee the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards. When there are variances to the expectations, make recommendations as needed to improve the operation. * Implement and enforce quality control measures to guarantee the consistency, taste, and presentation of dishes meet the Gun Lake Casino standards. * Hygiene and Safety: Ensure compliance with Serve-Safe food safety and sanitation regulations, maintaining a clean and organized kitchen environment. Team Member and Guest Interactions: * Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience. * 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’s Standards, policies, and procedure for the department. Cost Management: * Monitor food costs, control waste, and contribute to the development of cost-effective recipes without compromising quality. * Regularly analyzes 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 participating in the creation of annual budgets and managing and leading the unit in all forecasting and cost controls to meet or exceed units operating financial potentials and goals. All other duties as assigned. Essential Qualifications: * Eight (8) years of culinary experience required. * Five (5) years in a culinary leadership role having full P&L responsibilities is required. * Two (2) years in a AAA Four Diamond casino or resort environment with a focus on guest service and hospitality management preferred. * Must be at least 21 years of age. * Ability to speak, write and communicate in English required. * Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. * Demonstrated comprehensive ability to control operational costs and improve financial results. * Demonstrates a high 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’s “Unsurpassed” Service Standards. * Must hold/maintain certification with food handling safety (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. * Conduct group and individual training regarding policies and procedures on an ongoing basis. 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. * Must possess comprehensive computer skills in Microsoft Office systems. Must be able to procure food, beverage and supplies through procurement system. * 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’s guidelines. Monitor, work with facilities, and document any culinary, and sanitation departments if any area is below standards or not functioning properly. * Must obtain a Gun Lake Tribal Gaming License Physical Requirements: * 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 50lbs 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. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second-hand smoke. Work may be performed in small area with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. Constant contact with fellow Team Members and Guest. Disclaimer and Conditions of Employment: The above statements describe the general nature and level of work performed by persons assigned to this job. These statements are not an exhaustive list of all required responsibilities, duties, and skills. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires passing a criminal background investigation and drug test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to change the job description as necessary.

Responsibilities

The Executive Sous Chef assists the Executive Chef in all culinary and sanitation operations, requiring mastery of various cuisines to design authentic and innovative menus. This role involves leading kitchen management, ensuring the highest quality food preparation, and enforcing strict adherence to safety and quality standards.