F&B Sous Chef- CBK
On-siteWayland, Michigan, United States
Job Summary
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. Oversee the preparation and cooking of all dishes while leading kitchen staff through training, scheduling, and performance evaluations. Manage supplier procurement for high-quality ingredients, enforce ServSafe food safety regulations, and monitor food costs to control waste. Collaborate with front-of-house staff to adjust dishes based on guest feedback and analyze operational results to recommend improvements. Maintain cleanliness and sanitation standards in compliance with Department of Health and OSHA guidelines while ensuring all team members adhere to established policies and procedures.
Required Qualifications
- 21+ years of age
- High School Diploma or GED
- At least four (4) years of culinary experience
- Ability to speak, write, and communicate in English
- Must hold/maintain certification with handling (ServSafe) and Alcohol Awareness (TIPS)
- Availability and willingness to work extended hours including nights, weekends, and holidays
- Ability to demonstrate their US work authorization
- Ability to pass a criminal background investigation
- Ability to pass a drug test
- Must be capable of lifting 50 lbs with or without assistance
- Ability to climb, bend, reach, walk, and stand for the duration of the shift
- Ability to read, write, and input data into the computer
- Must possess comprehensive computer skills in Microsoft Office systems
- Must be proficient in operating various kitchen equipment (braising pans, steam kettles, deep fryers, sauté pans, etc.)
- Must possess and demonstrate strong leadership skills
- Must demonstrate sound judgment and maturity in his or her decision-making ability
- Must possess and demonstrate the 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 be proficient in classical culinary techniques including but not limited to knife skills, production, protein butchery, soups, sauces, stocks, etc.
Desired Qualifications
- At least two (2) years in a culinary leadership role
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