F&B Sous Chef- Sandhill Cafe

Position Summary: 

 The F&B Sous Chef is responsible for supporting the F&B Room Chef in all aspects of food recipes developed and served at the assigned venue in Gun Lake Casino Resort. The ideal candidate will have a deep understanding and mastery of various cuisines, showcasing expertise in creating authentic and innovative dishes. The F&B Sous Chef will assist the F&B Room Chef in designing menus, managing kitchen operations, and ensuring the highest quality of food preparation at Gun Lake Casino Resort. 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 Resort, 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 Resort 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: 

• Assist in creating and curating a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. 
• Assist the F&B Room Chef in ensuring all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. 
• Assist the F&B Room Chef with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes.
• Assist in overseeing the preparation and cooking of all dishes, ensuring consistency and adherence to established recipes and standards.
• Lead and manage kitchen staff of the assigned kitchen, including training, scheduling, and performance evaluation, to maintain a smooth and efficient kitchen operation.
• Assist in implementation and enforcement of quality control measures to guarantee the consistency, taste, and presentation of dishes that meet the Gun Lake Casino Resort standards.
• Stay updated on culinary trends, experiment with new techniques, and introduce innovative twists to traditional recipes to keep the menu dynamic and exciting.
• Ensure compliance with ServSafe food safety and sanitation regulations, maintaining a clean and organized kitchen environment.
• Collaborate with front-of-house staff to understand guest preferences, receive feedback, and adjust to enhance the overall dining experience.
• Assist in monitoring food costs, controlling waste, and contributing to the development of cost-effective recipes without compromising quality.
• Assist the F&B Room Chef in analyzing 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 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 Resort’s Standards, policies, and procedures for the department.
• All other duties as assigned.  

Essential Qualifications: 

• Must be 21+ years of age. 
• High School Diploma or GED required.
• At least four (4) years of culinary experience required.
• Ability to speak, write, and communicate in English required. 
• At least two (2) years in a culinary leadership role is preferred. 
• Must have a la carte or high volume (buffet, banquet, production) experience and be able to properly train appropriate execution of restaurant policies and procedures. 
• Demonstrated ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Demonstrated ability to control operational costs and improve financial results. 
• Demonstrates proficiency in written business communications to effectively present data and analyses for operational improvements. 
• Must d