Buffet Sous Chef $60,000-$99,000/annually

Grand Casino Mille Lacs & Hinckley; Onamia (MN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Weekly pay

Medical, dental, and vision coverage

401(k) with match, tuition reimburs\u1

Job summary

Grand Casinos Mille Lacs/Hinckley is seeking a Buffet Sous Chef to lead a high-volume buffet kitchen with a focus on consistency, quality, and presentation. You will manage daily operations, coordinate production, and drive menu innovation while mentoring cooks and prep staff.

This exempt, full-time role offers competitive pay, comprehensive benefits, and opportunities to grow within a dynamic casino dining program. A strong emphasis on teamwork and guest satisfaction guides all priorities.

Qualifications

• 7+ years of progressive culinary experience including sous chef/leadership roles.
• Strong ability to lead a high-volume buffet kitchen with consistent quality.
• Certification requirements include ServSafe and Alcohol Awareness (CARE) within 1 year if not already held.

Responsibilities

• Lead day-to-day culinary operations in the Buffet kitchen, ensuring quality, flavor, temperature, and presentation.
• Coordinate high-volume production to keep the buffet line full and Guest-ready.
• Maintain recipe adherence, batch cooking, replenishment timing, and portion control across stations.
• Lead culinary innovation and R&D for new buffet items and seasonal features.
• Supervise, train, coach, and support kitchen staff to ensure teamwork and execution.
• Ensure food safety, sanitation, and back-of-house standards are upheld.

Skills

Culinary leadership

High-volume service

Team leadership

ServSafe

Alcohol awareness

GRA license

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

For current employees of Mille Lacs Corporate Venture and its subsidiaries, please login to Workday and visit the Jobs Hub for internal career opportunities.

Grand Casinos Mille Lacs/Hinckley

Buffet Sous Chef

Department: F&B

Exempt (y/N): Y

Reports To: Executive Chef

Salary Grade: E09

Lead the Line. Elevate the Buffet. Inspire Culinary Excellence.

This role is built for a hands‑on culinary leader who thrives in high-volume execution, team development, and consistent quality. As the Buffet Sous Chef, you’ll oversee daily kitchen operations for the Buffet and production —ensuring food is prepared, presented, and replenished with excellence throughout service.

You’ll lead cooks and prep staff to deliver a buffet experience that is abundant, fresh, visually appealing, and consistently on brand. From production planning to sanitation standards, you’ll drive execution that supports Guest satisfaction, team confidence, and operational performance.

If you’re a calm, capable leader who can balance speed, quality, and teamwork in a fast‑paced environment—this is your opportunity to lead from the heart of the kitchen.

What You’ll Do

Drive Buffet Culinary Execution

• Lead day‑to‑day culinary operations in the Buffet kitchen, ensuring consistent food quality, flavor, temperature, and presentation.
• Coordinate high‑volume production to keep the buffet line full, fresh, and Guest‑ready throughout service.
• Maintain strong execution standards for recipe adherence, batch cooking, replenishment timing, and portion control.
• Ensure food presentation remains appealing and abundant across all stations and meal periods.
• Lead culinary innovation and R&D for new buffet menu items, seasonal features, and station enhancements that align with brand standards and evolving Guest expectations.

Build + Lead a High-Performing Culinary Team

• Supervise, train, coach, and support kitchen Associates to ensure consistent execution and teamwork.
• Support scheduling and daily deployment to ensure the right coverage for prep, line, carving, and replenishment needs.
• Conduct pre‑shift briefings and prep coordination to align priorities and pacing.
• Reinforce performance expectations, policies, and procedures through clear leadership and accountability.

Operational Excellence

• Ensure strict compliance with all food safety, sanitation, and health regulations.
• Maintain cleanliness, organization, and readiness of all kitchen areas, equipment, and storage spaces.
• Partner with culinary leadership to maintain and protect kitchen equipment and overall back‑of‑house standards.

Cost Awareness + Inventory Support

• Support food cost and labor cost controls through smart production planning and waste reduction.
• Assist with ordering, inventory practices, and proper storage/rotation to maintain quality and control spend.
• Monitor product usage and communicate needs and shortages proactively.

Guest Impact + Service Partnership

• Support a strong Guest experience by ensuring the buffet line is always clean, stocked, and visually inviting.
• Collaborate with front‑of‑house leaders to adjust pacing, respond to volume changes, and meet Guest expectations.
• Respond to service concerns with urgency and professionalism to protect Guest satisfaction.

You’ll Thrive If You

• Love the energy of high-volume, high‑visibility culinary execution.
• Lead with calm, clarity, and consistency—especially during peak rush.
• Take pride in keeping food abundant, fresh, and beautifully presented.
• Coach your team in the moment and build confidence through repetition and standards.
• Know how to balance speed, quality, and cost control without sacrificing Guest experience.

What You’ll Get

Support + Benefits

• Weekly pay + competitive salary
• Medical, dental, and vision coverage
• 401(k) with match, tuition reimbursement, and paid parental leave
• PTO that’s used and encouraged
• Recognition for birthdays, anniversaries, and leadership milestones

Culture + Legacy

• A leadership team that trusts you to lead boldly
• A culture rooted in Mille Lacs Band values: Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty
• A rare opportunity to serve those who serve others

What You Bring

• 7+ years of progressive culinary experience, including 3+ years in a sous chef, Chef de Cuisine or room chef role
• Demonstrated success in high-volume, casual dining kitchen operations
• SERV Safe Certification preferred (required within 1 year)
• Alcohol Awareness Certification (CARE) preferred (required within 1 year)
• Strong communication, organization, and team leadership skills
• Must be able to secure and maintain a license from Gaming Regulatory Authority (GRA)
• Responsible for following all relevant Detailed Gaming Regulations (DGR’s)
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process

Physical Requirements And Work Environment

• Flexibility to work varying shifts including early mornings, evenings, weekends, and holidays based on operational needs
• Standing/walking for extended periods; ability to lift up to 50 lbs.
• Fast‑paced, warm kitchen environment with regular interaction across departments