Senior Sous Chef & Kitchen Operations

Black Bear Casino Resort; Minnesota; On-site; USD 66,000 - 74,000; Full time

Benefits offered by this job

401(K) retirement

PTO

Vision plan

Dental insurance

Health insurance

Job summary

Fond du Lac Band of Lake Superior Chippewa is seeking a seasoned kitchen supervisor to manage cooking operations and lead a team in a high-volume, upscale dining environment. You will develop recipes, plan menus, and ensure quality and safety standards are met.

Flexibility to work weekends and holidays is required, with strong leadership and communication skills essential for mentoring staff. The role emphasizes cost control, staff development, and adherence to health regulations, with on-site

Qualifications

• Minimum five years’ cooking experience.
• Minimum five years’ supervisory experience and training kitchen staff.
• Experience in a high-volume, fine dining, or upscale restaurant environment.
• Culinary Arts Degree preferred.
• Working knowledge of safety, sanitation, food handling, and health regulations.
• Able to work flexible hours including weekends and holidays.
• Computer literacy is required.
• Strong oral and written communication skills.

Responsibilities

• Estimate food consumption and requisition or purchase food.
• Select and develop recipes and standardize production recipes.
• Plan and price menus and maintain quality standards.
• Direct presentation technique and quality standards in kitchen outlets.
• Lead and coach kitchen staff, manage scheduling and training.
• Control food and labor costs; prepare reports with conclusions and recommendations.
• Maintain safety, sanitation, and cleanliness in kitchen areas.

Skills

Leadership

Mentoring

Food safety

Communication

Computer literacy

Education

Culinary Arts Degree

Job description

Fond du Lac Band of Lake Superior Chippewa is seeking a seasoned kitchen supervisor to manage cooking operations and lead a team in a high-volume, upscale dining environment. You will develop recipes, plan menus, and ensure quality and safety standards are met.

Flexibility to work weekends and holidays is required, with strong leadership and communication skills essential for mentoring staff. The role emphasizes cost control, staff development, and adherence to health regulations, with on-site