F&B Executive Sous Chef FT

Reports To

Executive Chef

Job Summary

Responsible for the assisting the Executive Chef in all areas of food production; sanitation,

presentation, cost control, training of staff and organization of the different food operations in

order to attract and retain gaming guests while contributing to the operating success of the food

and beverage department. The Executive Sous Chef is responsible for executing food in the

kitchens, drives menu design and creativity and is responsible for growing and developing food

products and profitability. The Executive Sous Chef provides a consistent product and

experience achieving revenue targets and managing costs while providing the highest level of

food product to our guests.

Essential Functions

• Ensure compliance with the applicable Tribal, Federal and other laws and gaming regulations
  
  

and Kickapoo Lucky Eagle policies and procedures.

• Ensure the highest possible standards of guest services by properly listening and responding
  
  

to guest and team member concerns and questions.

• Ensure that all food products prepared meet the established specifications and standards and
  
  

proper levels of food are prepared based on forecasted needs. Ensure prompt food delivery

to the designated outlets or for guest consumption.

• With a "Hands on Approach," assign tasks effectively for the efficient use of allocated labor
  
  

ensuring maximum results are achieved and daily production needs are met in a timely and

organized manner.

• Responsible for complete set up of assigned food outlets.
• Inspect each assigned outlet for readiness and timely opening of each outlet.
• Ensure production schedules, cleaning schedules, time and temperature logs are followed
  
  

using specified methods during the assigned shifts.

• Complete required daily reports, convey issues, identify problems and offer solutions for
  
  

improvement.

• Relay guest and staff complaints and reports health and safety concerns.
• Communicate variances from standards and expectations to the Executive Chef, Sous Chefs,
  
  

Head Cooks, Cooks, Buffet Attendants and utility staff. Maintain awareness of all changes

and conveys the correct information to the next shift.

• Ensure that a sanitary, neat, clean, organized, safe, and comfortable environment for team
  
  

members and guests is maintained at all times.

• Review menu items and makes changes as necessary.
• Ensure that kitchen equipment is clean and in working order, report and prepare work orders
  
  

for required repairs. Ensure that all equipment is handled safely and with reasonable care.

• Create recipe cards for all menu items and train cooks on the use of recipe cards.
• Prepare dishes and all food items for special events.
• Create menus for Steakhouse including daily/nightly features offerings that attract guests.
• Ensure food items are appealing, tasty and creative.
• Assist the Executive Chef with annual budget process and make recommendations with
  
  

regards to staffing, menu items, training and kitchen equipment.

• Demonstrate and promote KLECH core values and MAD skills
• Manage and maintain security of confidential information entrusted to position.
• Attend and satisfactorily complete all required training as assigned.
• Monitor compliance with Federal currency transaction reporting requirements, Title 31
  
  

requirements and IRS Currency Transaction Reports and property established Anti-Money

Laundering policies. Maintain accurate MTL, MIL, CTR and SAR as needed.

• The essential functions listed above are not an all-inclusive list but rather a general
  
  

representation of the duties and responsibilities pertinent to this position. The duties and

responsibilities will be subject to change based on organizational needs and/or deemed

necessary by the Director.

• Perform other duties as assigned.
  
  

Minimum Requirements To Qualifications

• Must have High School Diploma or GED.
• A culinary certificate or degree from an accredited culinary school is preferred.
• Seven (7) to ten (10) years of experience in a professional, fast-paced kitchen, pub or
  
  

restaurant with proven successful results.

• Strong communication skills in English both written and oral. Spanish or other language
  
  

skills a plus.

Other Criteria

Qualified Kickapoo Traditional Tribe of Texas Members and qualified Native American

preference is observed.

Skills And Abilities

• Ability to work independently with minimal supervision.
• Ability to maintain effective relationships with the General Manager, Directors, Managers
  
  

and all staff.

• Strong leadership skills, ability to motivate teams.
• Ability to work under pressure in a fast paced, stressful environment.
• Ability to meet multiple deadlines and multi-task.
• Ability to have strong critical thinking, analytical and guest service skills.
• Must possess a positive attitude with strong organizational and leadership qualities.
• Ability to add, subtract, multiply and divide in all units of measure.
• Ability to define problems, collect data, establish facts and draw conclusions.
• Ability to understand complex instructions and material.
• Ability to establish and maintain professional relationships with individuals of varying social
  
  

and cultural backgrounds and with co-workers of all levels.

• Ability to work effectively with individuals and demonstrate leadership and team building
  
  

skills with empathy and enthusiasm.

• Ability to maintain confidentiality.
• Ability to follow and comply with established Casino guest service programs.
  
  

Physical Demands

• While performing the duties of this position, the team member is regularly required to stand,
  
  

sit, walk, push, pull, bend for extended periods; reach with hands and arms; talk and listen on

a regular basis.

• The team member must be able to concentrate for prolonged periods.
• Specific vision abilities required by this job include close vision, distance vision, peripheral
  
  

vision and depth perception.

• The team member must be able to communicate effectively in person or using
  
  

telecommunications equipment.

• The team member must have the hand-eye coordination and manual dexterity to operate a
  
  

keyboard, touch-screen display, telephone and calculator.

• Frequently lift and/or move up to 30 lbs.
  
  

Work Environment

• Normal office setting and casino floor.
• Frequent walking and standing in a smoke filled environment and frequent contact with the
  
  

general public.

• Temperature controlled environment with varying noise levels. May be exposed to high
  
  

levels of noise throughout the day.

• Extended hours and irregular shifts may be required including nights, weekends and
  
  

holidays.

• Must be able to perform under pressure and work long hours under stressful conditions.
• May be exposed to the risks associated in attempting to resolve issues with difficult guests
  
  

and extremely irate staff members.

• May be exposed to various types of lighting including, but not limited to: artificial
  
  

fluorescent lights, flashing lights, strobe lights, multiple colored lights, etc.

• Travel may be required to perform one or more essential functions of this position.
  
  

Conditions Of Employment

• Must be able to obtain and retain a KTTT Gaming Commission License, including successful
  
  

completion of background check necessary to obtain and maintain license. Responsible to

keep all documents current and valid at all times.

• Must be able to provide authorization to work in the United States.
• Must be at least 18 years of age.
• Must have access to reliable transportation to commute to and from work.
• Must comply with KLEC handbook, internal policy and procedures, and gaming regulations
  
  

set within KLEC.

• Must participate in tip reporting program. [For tipped positions only.]