ML Buffet Supervisor FT/SW weekends included $18 to $27

Grand-Casino-Mn; Onamia (MN); In loco; USD 52.000 - 72.000; Tempo pieno

Descrizione del lavoro

Grand Casino Mille Lacs is seeking an experienced kitchen supervisor to lead food production and a team of Associates. You will ensure high standards of service, maintain kitchen hygiene, and enforce health and safety regulations while controlling costs and supporting menu execution.

The role requires oversight capability, strong communication, and a commitment to quality in a fast-paced casino environment.

Competenze

• Three years of progressive kitchen operations experience, including supervising others.
• Serv-Safe Certification preferred; certification required within one year.

Mansioni

• Oversee kitchen operations and staff, assign tasks and monitor performance.
• Train staff and ensure adherence to Grand Casino standards.
• Manage food production, portioning, garnishing, and new menus.
• Maintain kitchen hygiene and sanitation; ensure health regulations.
• Control food and labor costs within budget.
• Coordinate scheduling, inventory, and payroll issues.
• Ensure recipes and specs are met.
• Lead pre-shift meetings and staff communication.

Conoscenze

Trustworthy

Collaborative

Organized

Flexible

Punctual

Leadership

Team development

Formazione

Serv-Safe Certification (preferred; required within 1 year)

Descrizione del lavoro

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.SUMMARYResponsible for ensuring maximum guest service satisfaction, by orchestrating, through the team, production of quality food/Beverage and in accordance with Grand Casino’s high standards of service.ESSENTIAL DUTIES OF THE POSITION:Enforce performance standards, policies and procedures in the venue are in accordance with Grand Casino’s mission and objectives.Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all Tribal, Federal, State and Local applicable laws.Responsible for evaluating and training of 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.Responsible for listening to, evaluating and assuring control of guest grievances and settles them without delay.Responsible for the job performance of all Associates and provides feedback on it 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 provides assistance as needed.Knowledge of Grand Casino’s internal controls, policies and procedures.Responsible for maintaining all venue equipment and the appearance of the venues in accordance with Mille Lacs Corporate Ventures standards.Responsible for maintaining open communication throughout the venues, through staff meetings, weekly supervisory meeting, and daily pre-shift meetings.Responsible for the staffing, training, evaluating and coordination of 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.Knowledge of all State Health Department regulations and ensures all conditions and standards are met.Provide all Associates with proper training and counseling as needed in accordance with Corporate Commissions’ policies and procedures.Responsible for the supervising, preparing, portioning, and garnishing of all food to meet Grand Casino standards as well as develop and execution of new menus and specials.Responsible for maintaining standards of health, safety, and sanitation regulations.Thorough knowledge of proper food storage, food and handling and safe temperature.Responsible for operational duties inventory control, transfers, payroll issues and scheduling.Works food outlets as needed.Any and all other duties as assigned.EDUCATION and/or EXPERIENCE:Three (3) years of progressive kitchen operations experience, including two (2) years overseeing others’ work or projects — assigning tasks, training staff, monitoring performance or outcomes to goals, and holding some responsibility for the team’s or department’s results; orAn equivalent combination of demonstrated leadership experience through employment, community involvement, tribal organizations, military service, volunteer activities, training responsibilities, or other comparable experiences.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 exhibits flexibility in scheduling or supporting other Associates by assuming shifts from other team members or Department demands.Accomplishes 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.#FB2