Buffet Kitchen Supervisor Full-Time $18-$27/hr. w/$1000 bonus

Essential Duties Of The Position

• Enforce performance standards, policies and procedures in the venue are in accordance with Grand Casino’s mission and objectives.
• Comply with all food and beverage health, liquor and safety regulations; as well as all Tribal, Federal, State and Local applicable laws.
• Evaluate and train the Associates ensuring staff’s compliance with all guest service standards.
• Ensure venue operations are run in a smooth, efficient manner to ensure guests satisfaction.
• Review and approve all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all Associates in a fair and equitable manner.
• Listen to, evaluate and assure control of guest grievances and settle them without delay.
• Provide feedback on the job performance of all Associates to aid the Associates in developing and enhancing skills.
• Provide input to Management concerning operational deficiencies and areas in need of attention.
• Establish priorities for all Team members and provide assistance as needed.
• Maintain all venue equipment and the appearance of the venues in accordance with Mille Lacs Corporate Ventures standards.
• Maintain open communication throughout the venues, through staff meetings, weekly supervisory meeting, and daily pre-shift meetings.
• Staff, train, evaluate and coordinate all food production Associates.
• Ensure all specs in all recipes and food apportionment are met.
• Maintain excellent kitchen hygiene conditions at all times.
• Control food and labor costs on a continual basis within approved budgetary controls.
• Ensure all State Health Department regulations and standards are met.
• Provide Associates with proper training and counseling as needed in accordance with Corporate Commissions’ policies and procedures.
• Supervise, prepare, portion, and garnish all food to meet Grand Casino standards as well as develop and execute new menus and specials.
• Maintain standards of health, safety, and sanitation regulations.
• Thoroughly know proper food storage, food and handling, and safe temperature.
• Manage inventory control, transfers, payroll issues and scheduling.
• Work in food outlets as needed.

Qualifications

• Three (3) years progressive Food & Beverage Kitchen Operations experience with Two (2) years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience, preferably in the hospitality industry with emphasis on Food & Beverage.
• Serv-Safe Certification preferred (Certification is required within one (1) year of placement).

Competencies

• Trustworthy and collaborative relationships with others.
• Organized and flexible to meet the needs of the business, guests and associates.
• Exhibit the values of the company culture; honesty, humility, truth, wisdom, love, respect, and bravery.
• Begin work on time for their scheduled shifts, schedule PTO in advance and exhibit flexibility in scheduling or supporting other Associates by assuming shifts from other team members or Department demands.
• Accomplish required work within expected guidelines.
• Flexibility to work various roles and outlets.
• Strong leader with skills to develop and lead team to productivity and financial success.