SER Sous Chef FT- Pastry

Soaring Eagle Casino & Resort; Mount Pleasant (MI); On-site; USD 29,000 - 33,000; Full time

Job summary

Soaring Eagle Casino & Resort is seeking a qualified culinary supervisor to ensure top-quality dining experiences in our restaurants. You will supervise the Culinary Shift Supervisor and line staff, uphold HACCP standards, and maintain sanitation and inventory controls in a fast-paced kitchen.

Requirements include a high school diploma or GED, 18+ years old, 3 years kitchen experience with supervisory exposure, and the ability to obtain a gaming license.

Qualifications

• High School Diploma or GED.
• Must be at least 18 years of age.
• Three years kitchen experience in a quality operation; one year in supervision.
• Must pass 65% culinary competency test and 70% product ID and cooking practical test.
• Must obtain and maintain a gaming license for employment.

Responsibilities

• Under supervision of the SECR Food & Beverage Chef, ensure high quality of food in our restaurants.
• Supervise Culinary Shift Supervisor and line staff to uphold quality standards.
• Maintain HACCP, quality, safety, recipe adherence, prep and pull counts, and training.
• Ensure sanitation rules and regulations are followed at all times.
• Assist with department reports, attendance, timekeeping, and employee issues.
• Estimate food cost; manage inventory and ordering procedures.
• Direct the assignment of personnel and oversee schedules for the outlet.
• Resolve food quality and service complaints; ensure taste and presentation are top standards.

Education

High School Diploma or GED

Culinary degree (ACF accredited)

Job description

OPEN TO THE PUBLIC

SHIFT: VARIES

SCHEDULE: VARIES

FULL TIME

WAGE: $21.73

POSTED DATES: 06/03/2026- OUF

Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government

Under the supervision of the SECR Food & Beverage Chef, assure that guests of the Soaring Eagle Casino & Resort receive the highest quality levels of food when dining in our restaurants. Supervise the Culinary Shift Supervisor and culinary line staff to ensure that all food is prepared at the highest standards of quality.

Essential Duties And Responsibilities

• Ensure strict levels of control in regards to HACCP, quality, safety, recipe adherence, prep and pull, production lists, and training.
• Maintain all sanitation rules and regulations.
• Supervise area personnel.
• Assist Department Chef with departmental reports, paperwork, recording of attendance, timekeeping, and dealing with employee issues.
• Estimate food cost where applicable, be familiar with inventory, and ordering procedures.
• Direct the assignment of personnel where applicable.
• Investigate and resolve food quality and service complaints if needed.
• Insure all food preparation and methodology is in keeping with classical culinary standards.
• Oversee Culinary Shift Supervisor in assisting Department Chef and Manager in all aspects of internal inventory control (counts, ordering, proper rotation of products, cooler cleanliness and maintenance).
• Schedule Culinary Shift Supervisor and oversee schedule for line employees for the outlet.
• Ensure that all foods are prepared with the highest of standards of taste and presentation and never compromise quality.
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.
  
  

Contacts/Purpose Of Contacts

• Contact with associates to offer guidance in daily duties.
• Contact with the SECR Executive Sous Chef and other managerial staff to ensure our guests are receiving the best service possible.
  
  

Minimum Qualifications

• High School Diploma or GED.
• Must be at least 18 years of age.
• Three years kitchen experience in a quality operation specializing in food production. One year in a supervisory capacity.
• Must have ability to comprehend house training and pass by 65% standardized written culinary competency test and by 70% product I.D. and cooking practical test.
• Must be able to obtain and maintain a gaming license to meet the employment eligibility requirements as they pertain to the position.
  
  

Desired Qualifications

• Culinary degree from an ACF (American Culinary Federation) accredited school.
  
  

License, Certification, Or Special Requirements

• Must be able to pass ServSafe certification.
• Native American preference shall apply to all positions.
  
  

Knowledge, Skills, And Abilities

• Knowledge of food preparation methods and techniques.
• Knowledge of operation of food preparation equipment and machinery.
• Knowledge of operation of holding ovens and baking ovens.
• Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
• Knowledge of inventory control.
• Skill in supervising and managing assigned staff.
• Skill in overseeing the preparation and quality of food.
• Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
• Ability to work well under pressure.
• Ability to communicate effectively both verbally and in writing.
• Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
• Ability to maintain confidentiality.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.
  
  

Physical Demands

• Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
• Required to stand for extended periods of time.
• Frequent bending, stooping, reaching, and walking required.
• Normal auditory, visual acuity, and verbal communications skills.
• Occasionally lift and/or move up to 50 pounds.
  
  

Work Environment

• Commercial production kitchen environment.
• Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
• Exposure to heat, flame, steam and noise in a kitchen environment.
• Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
• Will work under high volume stressful situations.
• Extended hours and irregular shifts may be required.