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

Grand Casino Mille Lacs; Onamia (MN); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Weekly pay

Medical coverage

Dental coverage

Vision coverage

401(k) with match

Tuition reimbursement

Paid parental leave

PTO

Job summary

Grand Casinos Mille Lacs/Hinckley is looking for a Buffet Sous Chef to lead a high-volume buffet kitchen, ensuring excellence in food quality, presentation, and replenishment throughout service.

You will oversee daily operations, coach cooks and prep staff, and drive production planning, sanitation, and guest satisfaction while balancing speed, quality, and cost control in a fast-paced environment.

Qualifications

• 7+ years of progressive culinary experience with 3+ years in a sous chef/lead role.
• SERV Safe Certification preferred (required within 1 year).
• Alcohol Awareness Certification preferred (required within 1 year).

Responsibilities

• Lead day-to-day culinary operations in the Buffet kitchen for high-volume service.
• Coordinate production to keep buffet line full, fresh, and guest-ready.
• Ensure recipe adherence, proper portioning, costs, and presentation across stations.

Skills

Culinary leadership

High-volume kitchens

Staff training

Food safety

Communication

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/HinckleyBuffet Sous ChefDEPARTMENT:F&BEXEMPT (Y/N):YREPORTS TO:Executive ChefSALARY GRADE:E09Lead 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 DoDrive Buffet Culinary ExecutionLead 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 TeamSupervise, 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 ExcellenceEnsure 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 SupportSupport 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 PartnershipSupport 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 YouLove 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 GetSupport + BenefitsWeekly pay + competitive salaryMedical, dental, and vision coverage401(k) with match, tuition reimbursement, and paid parental leavePTO that’s used and encouragedRecognition for birthdays, anniversaries, and leadership milestonesCulture + LegacyA leadership team that trusts you to lead boldlyA culture rooted in Mille Lacs Band values: Wisdom, Love, Respect, Truth, Humility, Bravery, and HonestyA rare opportunity to serve those who serve othersWhat You Bring7+ years of progressive culinary experience, including 3+ years in a sous chef, Chef de Cuisine or room chef roleDemonstrated success in high-volume, casual dining kitchen operationsSERV Safe Certification preferred (required within 1 year)Alcohol Awareness Certification (CARE) preferred (required within 1 year)Strong communication, organization, and team leadership skillsMust 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 processPhysical Requirements and Work EnvironmentFlexibility to work varying shifts including early mornings, evenings, weekends, and holidays based on operational needsStanding/walking for extended periods; ability to lift up to 50 lbs.Fast-paced, warm kitchen environment with regular interaction across departments#FB2