Executive Sous Chef - Casino jobs in Minnesota

Manages culinary operations for multiple outlets as assigned by the Executive Chef. Supports the casino goals by ensuring a quality dining experience appropriate for each venue. Ensures efficiency for culinary operations as they pertain to production, quality control, administration, and cost control.

Job Overview:

• Personally handles the more complex cooking assignments to ensure a high quality product.
• Assists in the effective supervision of the entire kitchen operation for assigned venues.
• Recruits, interviews, hires, and promotes team members. This includes training, developing, performance management, disciplinary actions and terminations for all kitchen team members.
• Ensures that food and labor costs for assigned back of the house venues are in line with the budget. Uses indicators of systems and\or organizational performance to identify the functions that must be changed to achieve cost effective, quality restaurant experiences for casino guests. Makes recommendations to the Executive Chef for necessary changes.
• Oversees the scheduling of staff, reviews kitchen operations and makes recommendations for improvements in the food production areas according to the latest trends and business levels.
• Establishes quality and taste standards for the food served. Conducts taste tests on food to ensure that quality standards are being met. Ensures sanitation standards are met at assigned area of responsibility.
• Orders food product using approved purchasing software applications and maintains inventory control and rotation in accordance with established procedures.
• Completes all necessary paperwork (meal guides, food purchase orders, menu specs, etc.).
• Resolves guest and team member complaints and concerns.
• Plans, develops and implements menus and menu items for restaurant operations. 

Outstanding Benefits & Awesome Perks: Enjoy competitive weekly pay, outstanding benefits, and advancement opportunities. Generous benefits include medical, dental, life and disability insurance, onsite medical clinics and pharmacy, 401(k) retirement plan, paid time off, wellness programs, and more. Plus, take advantage of perks like discounts on childcare, fuel, bus passes and fitness membership, free uniforms, free uniform cleaning, and tuition reimbursement.

Who We Are: Mystic Lake Casino Hotel® and Little Six Casino® are owned and operated by the Shakopee Mdewakanton Sioux Community (SMSC). SMSC has a diverse collection of enterprises on its lands in Prior Lake and Shakopee, Minnesota. From Mystic Lake Casino Hotel, Little Six Casino, and Mystic Lake Center® to natural grocery stores and fitness centers, our enterprises help drive the local economy.

SMSC has donated more than $350 million to organizations and causes and has contributed millions more to regional governments and infrastructure such as roads, water and sewer systems, and emergency services. The SMSC is the largest philanthropic benefactor for Indian Country nationally and one of the largest charitable givers in Minnesota.

We are committed to inspiring possibilities, fostering meaningful connections and creating memorable experiences for our guests. We welcome all voices and encourage innovation. We’re always looking for talented people to join our community. You’ll be part of a fun, connected team that values your skills and supports you as you grow. Stay connected with us at mysticlake.com/careers.

Job Requirements:

Reflects MINIMUM EDUCATION, TRAINING, CERTIFICATION and EXPERIENCE required in order to meet the expectations of this job:

• High school graduate or GED.
• Four years experience in kitchen management. Three-five years experience at Sous Chef or Executive Shakopee Mdewakanton Sioux Community Sous Chef level.
• Some experience with word-processing, spreadsheets, database and electronic mail software.
• Ability to communicate basic information and ideas in spoken English so others will understand.
• Basic knowledge of sanitation practices, quality control, recipe interpretation, and prep duties.
•  Must pass Cook I test.
• Must complete formal tasting audition in the presence of the Executive Chef.
• Certified Food Service Manager Certificate or ability to obtain within one year of employment.
• Valid Class D driver’s license may be required with good driving record.