Sous Chef

Job Duties

• Provide guests of the Black Bear Casino dining facilities with great food served attractively, in a prompt, efficient, cost‑effective manner.
• Operate all kitchen equipment proficiently and follow preventative maintenance procedures.
• Ensure the highest degree of safety and sanitation with regard to food handling, ware washing, and kitchen cleaning.
• Collaborate with the Executive Chef, Executive Sous Chef, dining room staff, and kitchen staff to serve the freshest, highest‑quality foods in an attractive manner.
• Maintain food cost control, kitchen labor cost control, and cost control on dry items (paper, chemicals, etc.).
• Conduct daily inspections of assigned areas for compliance with all food safety standards.
• Apply strong knowledge of food ingredients and modern cooking techniques.
• Work with the purchasing agent to achieve and maintain proper inventory levels.
• Communicate openly with staff about food quality, menu selection, service standards, and par levels.
• Ensure cleanliness of all kitchen areas.
• Supervise kitchen staff, including evaluating performance, determining training needs, and discipline.
• Occasionally perform duties of subordinates and other duties as needed.
• Train employees in all aspects of food production and skills.
• Greet guests, maintain a friendly and inviting atmosphere, and promote positive guest relations through prompt, courteous, and efficient service.
• Respond professionally to all requests, complaints, and problems.
• Represent the Fond du Lac Band of Lake Superior Chippewa and the department positively and professionally in the community.
• Maintain proper attendance and punctuality in accordance with applicable policies.
• Keep a clean and organized work area.
• Adapt to changes and assume additional responsibilities as assigned by management.

Minimum Education Required

No Formal Education

Minimum Experience Required

• No Driver’s License required; Culinary Degree and/or background in Culinary Management is preferred.
• 5–7 years in progressively responsible positions.
• Knowledge of cleanliness and sanitation standards for food serving.
• Knowledge of personal cleanliness standards and ability to conform to good hygienic practices.
• Highly developed sense of customer service and interpersonal skills, including high integrity and respect for individuals.
• Mathematical ability.
• Skill in menu planning and volume food preparation.
• Knowledge of cost and funding control procedures; skill in maintaining and controlling expenditures.
• Effective oral and written communication skills.
• Ability to work independently and establish priorities.
• Ability to take direction and feedback well.
• Flexibility with work schedule; willingness to work any days/hours as needed.
• Working knowledge of and adherence to all food safety standards and regulations.
• Must acquire and maintain ServSafe® Manager Certification within 6 months of hire.
• Attention to detail and accuracy.
• Ability to establish professional and harmonious working relationships on all projects.
• Subject to drug and alcohol testing per Fond du Lac Reservation Personnel Policies.
• Subject to pre‑employment and annual background checks.

Shift

Rotating

Number of Openings

1

Veterans Encouraged to Apply

Yes

Physical Requirements

• Prolonged walking and standing.
• Bending, stooping, and lifting/carrying up to 25 pounds.
• Thorough hand and arm washing with soap and water before starting work and as needed during work hours.
• Work in potential smoking environment and other inside environmental conditions.

Drug Test Required

Yes

Compensation

$24.20 – $27.23 per hour

Postal Code

55718

Job Type

Full Time

Place of Work

On‑site

Job Benefits

• 401(k) retirement
• Vision plan
• PTO
• Dental insurance
• Health insurance

Requisition ID: 35036