F&B Red Sky Sous Chef

Overview

Job Summary Responsible for assisting the Executive Chef in all areas of food production; sanitation, presentation, cost control, training of staff and organization of the different food operations in order to attract and retain gaming guests while contributing to the operating success of the food and beverage department.

Reports To Executive Chef

Supervises Head Cooks; BOH Kitchen Shift Supervisors

• Ensure compliance with the applicable Tribal, Federal and other laws and gaming regulations and Kickapoo Lucky Eagle policies and procedures.
• Ensure the highest possible standards of guest services by properly listening and responding to guest and team member concerns and questions.
• Ensure that all food products prepared meet the established specifications and standards and that proper levels of food are prepared based on forecasted needs.
• Ensure prompt food delivery to the designated outlets or for guest consumption.
• With a "Hands on Approach," assign tasks effectively for the efficient use of allocated labor, ensuring maximum results are achieved and daily production needs are met in a timely and organized manner.
• Responsible for complete setup of assigned food outlets and inspect each outlet for readiness and timely opening.
• Ensure production schedules, cleaning schedules, time and temperature logs are followed using specified methods during the assigned shifts.
• Complete required daily reports, convey issues, identify problems and offer solutions for improvement.
• Relay guest and staff complaints and reports health and safety concerns. Communicate variances from standards and expectations to the Executive Chef, Sous Chefs, Head Cooks, Cooks, Buffet Attendants and utility staff. Maintain awareness of all changes and convey the correct information to the next shift.
• Ensure a sanitary, neat, clean, organized, safe, and comfortable environment for team members and guests at all times.
• Review menu items and make changes as necessary. Utilize leftovers whenever possible. Ensure that kitchen equipment is clean and in working order, report and prepare work orders for required repairs. Ensure that all equipment is handled safely and with reasonable care.
• Create recipe cards for all menu items and train cooks on their use. Prepare dishes and all food items for special events. Create menus for the Steakhouse including daily/nightly features that attract guests. Ensure food items are appealing, tasty and creative.
• Assist the Executive Chef with annual budget process and make recommendations with regard to staffing, menu items, training and kitchen equipment.
• Demonstrate and promote KLECH core values and MAD skills. Manage and maintain security of confidential information entrusted to the position. Attend and satisfactorily complete all required training as assigned.
• Monitor compliance with Federal currency transaction reporting requirements, Title 31 requirements and IRS Currency Transaction Reports and property established Anti-Money Laundering policies. Maintain accurate MTL, MIL, CTR and SAR as needed.
• The essential functions listed above are not an all-inclusive list but rather a general representation of duties and responsibilities pertinent to this position. Duties and responsibilities may change based on organizational needs and/or deemed necessary by the Director.
• Perform other duties as assigned.

• Must have High School Diploma or GED.
• A degree from an accredited culinary school is preferred.
• Opening or start-up experience is preferred.
• Minimum three (3) years BOH experience in a Management/Supervisory position in a full-service à la carte restaurant, fine dining and/or Steakhouse concept, preferred.
• Strong communication skills in English both written and oral. Spanish or other language skills a plus.

Qualified Kickapoo Traditional Tribe of Texas Members and qualified Native American preference is observed.

• Ability to work independently with minimal supervision.
• Ability to maintain effective relationships with the General Manager, Directors, Managers, vendors and all staff.
• Ability to work under pressure in a fast paced, stressful environment.
• Ability to meet multiple deadlines and multi-task.
• Strong critical thinking, analytical and guest service skills.
• Positive attitude with strong organizational and leadership qualities.
• Mathematical abilities including addition, subtraction, multiplication and division as required.
• Ability to define problems, collect data, establish facts and draw conclusions.
• Ability to understand complex instructions and material.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers of all levels.
• Ability to work effectively with individuals and demonstrate leadership and teamwork with empathy and enthusiasm.
• Ability to maintain confidentiality and comply with established Casino guest service programs.

• Typically required to…