WNBD Sous Chef- Overnight

ESSENTIAL JOB FUNCTIONS AND RESPONSIBILITIES

• Maintain a consistent high level of food quality and guest service, maintaining food, labor, and other expenses at budgeted levels.
• Maintain cleanliness of all back-of-the-house areas.
• Keep equipment in proper working order.
• Complete financial analysis and reports as assigned.
• Develop and maintain a positive work environment throughout the back-of-the-steakhouse kitchen areas.
• Communicate and work closely with front-of-the-house management to ensure a quality employee‑guest experience.
• Provide adequate training and tools for employees so they may effectively perform necessary job duties.
• Ensure effective training, recognition, coaching and other personnel related matters are being handled appropriately within the department.
• Meet the attendance guidelines of the job and adhere to departmental and company policies.
• Adhere to regulatory, departmental, and company policies in an ethical manner.
• Provide exceptional customer service to all patrons and communicate in a pleasant, friendly, and professional manner always. Maintain a professional work environment with supervisors and staff.
• Attend all necessary training meetings.
• Assist in other projects, as directed.
• Duties, responsibilities, requirements, and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24‑hour schedule.

• Must be at least 21 years old or older upon employment.
• High School Graduate with two-year Culinary Arts School or equivalent technical training in Food & Beverage.
• Five years of restaurant industry work, including two to three years progressive supervisory experience in food production in a hotel or chain restaurant environment.
• Knowledge of food and labor costs.
• Budget and P&L knowledge and experience.
• Proven performance in implementing and maintaining food production operational standards.
• Familiarity with MS Word, Excel, and Outlook is a plus.
• Team Player.
• Must present a well‑groomed and professional appearance.
• Must possess excellent communication skills.
• Must be able to read, write, speak, and understand English. Must be able to respond to visual and oral cues.
• Ability to write routine correspondence and to speak effectively to the public, employees, and customers.
• Must be able to deal effectively and interact well with customers and employees.
• Must have the ability to resolve problems / conflicts in a diplomatic and tactful manner.
• Must be able to be approved for and maintain a valid gaming license.
• Work nights, weekends and holidays as required.
• Employment is contingent upon a favorable outcome of a background investigation and drug screening.

• Must be physically mobile with reasonable accommodations and be able to maneuver to all areas of the casino.
• Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights, and dust.
• Respond to visual and oral cues.
• Operate in mentally and physically stressful situations.
• Able to operate the following equipment: cutting boards, mixers, pourers, knives, and other necessary equipment.
• Must be able to stand, walk, and move through all areas of the casino.
• Maintain physical stamina and proper mental attitude to work under pressure in a fast‑paced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations.
• The Downstream Casino Resort adheres to all applicable Resolutions of the Quapaw Nation. Native American Preference policy does apply.
• Under Downstream Casino Resort employment, the duties described in this job description will also be performed for other Quapaw Nation owned business enterprises as needed, including, but not limited to, LLC enterprises, Quapaw Casino, and the Quapaw Nation business office.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.