Buffet Sous Chef: High-Volume Culinary Leader

Grand Casino Mille Lacs; Onamia (MN); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Weekly pay

Medical, dental, and vision coverage

401(k) with match

Tuition reimbursement

Paid parental leave

PTO and recognition program

Job summary

Grand Casinos Mille Lacs is seeking a Buffet Sous Chef to lead the Buffet kitchen with hands-on culinary excellence. You will oversee production, ensure consistent food quality, and drive replenishment and presentation for a premium buffet experience.

You will manage cooks and prep staff, maintain safety standards, and collaborate with leadership on menu innovation and cost controls in a fast-paced, guest-focused environment.

Qualifications

• Minimum 7+ years in progressive culinary roles, including 3+ in sous chef or similar leadership.
• Strong track record in high-volume casual dining kitchen operations.
• Serv Safe certification and gaming regulatory compliance knowledge preferred.
• Excellent communication, organization, and team leadership skills.

Responsibilities

• Lead day-to-day operations in the Buffet kitchen to ensure quality, flavor, temperature, and presentation.
• Coordinate high-volume production to keep buffet line full and Guest-ready.
• Oversee recipe adherence, batch cooking, replenishment timing, and portion control.
• Drive culinary innovation and R&D for new buffet items and features.
• Supervise, train, and schedule kitchen staff to ensure coverage and teamwork.

Skills

High-volume kitchen

Team leadership

Food safety

Communication

GRA compliance

Education

SERV Safe Certification

Alcohol Awareness Certification (CARE)

Job description

Grand Casinos Mille Lacs is seeking a Buffet Sous Chef to lead the Buffet kitchen with hands-on culinary excellence. You will oversee production, ensure consistent food quality, and drive replenishment and presentation for a premium buffet experience.

You will manage cooks and prep staff, maintain safety standards, and collaborate with leadership on menu innovation and cost controls in a fast-paced, guest-focused environment.