SEASONS SOUS CHEF bei Turtle Creek Casino & Hotel

JOIN A WINNING TEAM!

Are you looking for an exciting and fulfilling career opportunity? Join us at Grand Traverse Resort & Casinos and start a career that will provide you with rewarding opportunities and unforgettable experiences.  Our mission is to provide economic stability for the Grand Traverse Band of Ottawa & Chippewa Indians, by emphasizing on our core values of Fun, Integrity, Communication, and Teamwork.

As part of our team, full and part time employees will enjoy the following benefits and perks: 

• One FREE meal per shift
• 401K with match (after 1 year) plus weekly contributions
• Weekly Pay Days and Daily Pay Available
• Paid Time Off (PTO), Paid Holidays & Jury Pay
• Voluntary Vision
• Voluntary AFLAC Plans Available
• Employee Referral Program
• Gas Discounts at our Markets
• Cannabis Store Discounts
• Giftshop and Food Discounts
• Employee appreciation events and prizes

In addition, full time employees are eligible for the following: 

• Competitive Medical, Dental, Prescription Plans
• Paid Bereavement 
• Life Insurance Coverage
• Voluntary Short and Long Term Disability Coverage
• Voluntary AFLAC Plans Available

Seasonal employees contact the Benefits Department for eligible benefits and perks!!

We look forward to having you join our team and being a part of our mission.

SUMMARY

Responsibilities include various functions of food preparation independently or under the direction of the Specialty Chef/Assistant and the Executive Chef, including the requisition and purchase of food items, development of menus, specials, supervision of kitchen staff, preparation of food, ensuring the highest standards of food quality and proper quantity is maintained and that preparation is done in an efficient and cost effective manner. Is responsible for maintaining the kitchen sanitation procedures as well as providing a healthy and safe work environment. Assist in the hiring process, scheduling, and ensuring excellent and proper operations of the kitchens.

ESSENTIAL JOB FUNCTIONS

• The main and most important priority is ensuring that quality of food prepared and presented is done from scratch, it has to taste great and has to look great, following real recipes.
• Be a consistent participant cooking daily, developing and mentoring your team, hands on performance, teach by example by coaching and praising your team.
• Responsible controlling food, supplies and labor expenses to meet or exceed budget
• Work closely with the executive sous chef and vendors with the ordering of food, supplies and other products
• Praising great performance, coaching, training and developing the technical and personal skills of Back of the House personnel; oversee team members to insure safety and sanitation and serve as a role model.
• Practice all safety policies, procedures and standards as set by OSHA and Health Department/FDA Food Code. 
• Oversee the completion of the Temperature Logs and Documentation of the Food/Storage as per HACCP Guidelines in all F&B areas.
• Ensure that all stock is rotated and labeled properly and put away in a timely and efficient manner. Maintains par levels.
• Complete and document disciplinary action of all kitchen employees.
• Complete monthly inventory of all food and supply products.
• Delegate food preparation assignments to kitchen line personnel using par sheets.
• Delegate daily, weekly, and monthly cleaning assignments to kitchen staff.
• Check quality of all prepared foods by taste, temperature, smell, portioning and appearance ensuring the highest quality food products are available to customers.
• Schedule kitchen personnel while maintaining labor cost percentages.
• Generate excitement and unity throughout the department to enhance the experience for customers and employees.
• Establish and maintain a strong working relationship with vendors, other departments, frontline staff, upper management and other departments.
• Provide input on updating operations to meet guest demands and industry trends.
• Train team members; including the importance of consistency in preparation, plate and dish presentation.
• Willingness to cross-train and provide support in related areas of operations
• Other duties may be assigned as needed

OTHER NECESSARY SKILLS AND ABILITIES

• Must have excellent customer service and communication skills both verbal and written.
• Must be highly motivated team player with a positive attitude, excellent organizational skills and able to multi-task .
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time.  
• Must possess the ability to work with various personalities while maintaining impartiality.  
• Must respond positively to supervisory guidance and assignments and accept constructive criticisms in order to learn and grow in position. Attend training requirement set forth by the company. 
• Ability to adjust to the work environment and maintain flexibility with changes.
• Must have computer knowledge and experience with Microsoft Word, Excel, Outlook, Micros POS systems and the payroll Kronos system. 

EDUCATION / EXPERIENCE

Minimum of five (5) years of cooking experience in a la carte and banquets required. Two or four-year formal culinary degree or formal apprenticeship is highly desired, OR in lieu of the cooking and banquets experience or education, must be willing to participate and pass an F&B on-the-job training program within the parameters and duration of the program. ServSafe certified or become certified within 6 months of hire required.   

SUPERVISORY RESPONSIBILITIES

• Must have excellent communication skills and have the ability to delegate duties to achieve maximum results.
• Reinforcement of company and department policies and procedures.
• Maintain in-depth knowledge of all departmental operations.
• Monitor, take part or perform all interviews.
• Staff Performance Evaluations.
• Perform employee disciplinary actions and corrections including hiring and terminating performers.
• Attend seminars and assigned classes for increased job knowledge.
• Kronos and employment records such as absentee reports and time off requests.
• Maintaining safety and security in the department including all emergency responses and reports.
• Assist in the planning and organization of all departmental functions.
• Ensure completion of scheduled shift reports and other shift details as required by management.
• Assist in creating and administering a mentoring program within the department.
• Oversee departmental training procedures and evaluate effectiveness of the training program.
• Have the ability to foresee and handle employee issues and concerns in a positive and professional manner.

EQUIPMENT TO BE USED

Equipment to be used is indicative of a typical office setting and restaurant.   Items include, but are not limited to: dishwasher, fryer, broiler, mixer, slicer, steamer, char grill, flat top grill, freezer, cooler, hot box, knives, juicer, sauté station, personal computer, phone, fax, shredder, printer, etc.  

TYPICAL PHYSICAL DEMANDS

Regularly required to stand, walk, talk or hear, listen, taste and smell. 

Frequently required to sit, use hands to finger, handle or feel, reach with hands and arms. 

May be required to lift up to 75 lbs. and must be able to stand and/or walk for entire shift.   

May also be required to reach, bend, stretch, kneel, crawl, lift and carry.     

TYPICAL MENTAL DEMANDS

Requires the ability to interact with people beyond giving and receiving instructions. 

Must be adaptable to performing under stress when confronted with an emergency. 

Must be able to effectively handle stressful and compromising situations while remaining focused and professional. 

Must be able to deal with difficult people without losing perspective.

Must be able to work productively under strict time restraints with variable deadlines.

WORKING CONDITIONS

Must be willing and able to work in a crowded, loud, warm, humid and smoky environment.    

Must be able to work under constant surveillance.

May be required to work in a confined space.

Must practice all safety policies, procedures and standards as set by OSHA and Health Dept.

Must be able to work flexible hours including days, evenings, weekends and holidays. 

COMMENTS

Native American and Tribal Preference will apply.

Must be able to pass a background investigation and a drug and alcohol urinalysis as a condition of employment.

Must be able to take on additional responsibilities when needed.

Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification.  They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.   Management retains the right to add or to change the duties of the position at any time.  Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.