F&B Room Chef- Shkode Chophouse

Position Summary: 

The F&B Room Chef is responsible for 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 Room Chef will be responsible for 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: 

• Create and curate a diverse menu featuring authentic and creative dishes, considering regional specialties and guest preferences. 
• Ensure all recipes are written and Team Members are properly trained on proper recipe execution of all dishes. 
• 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 properly train in the execution of restaurant policies and procedures. 
• Must be highly proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.) and be able to train others in all necessary related skills. 
• Work closely with suppliers to ensure the procurement of high-quality, fresh, and authentic ingredients for all dishes.
• Oversee 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.
• Implement and enforce quality control measures to guarantee the consistency, taste, and presentation of dishes 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.
• 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 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 six (6) years of culinary experience required.
• At least four (4) years in a culinary leadership role is required. 
• 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 ability to control operational costs and improve finan