Sous Chef
*Tribal preference will apply to qualified applicants in accordance with the Lac Courte Oreilles Policies & Procedures Manual, consistent with federal Indian preference requirements.
The Sous Chef is responsible for overseeing kitchen operations and ensuring food quality, safety, and service standards are consistently met. Working closely with the Food & Beverage Director, this position supervises kitchen staff, manages food productions, supports menu development, and ensures compliance with food safety regulations. The Sous Chef plays a key leadership role in restaurant, banquet, conference, and special event operations.
- Oversee food production, inventory management, quality control, and kitchen operations
- Supervise, train, mentor, evaluate, and schedule kitchen staff
- Assist with menu development, recipe creation, portion control, and food costing
- Maintain compliance with food safety standards, sanitation requirements, and preventative maintenance programs
- Coordinate food service for restaurants, banquets, conferences, and special events
- Monitor inventory levels, purchasing activities, and waste reduction efforts
- Handle staffing concerns, guest issues, and operational challenges professionally
- Support department leadership in achieving operational and financial goals
- High school diploma or equivalent
- Minimum of 18 years of age
- Prior supervisory experience with strong leadership skills
- Extensive experience in cooking, menu development, banquet service, and restaurant operations
- Knowledge of food safety standards and IHS regulations
- Strong communication, organizational, and team development skills
- Proficiency with Microsoft Office, Excel, and Outlook
- Ability to work a flexible schedule with evenings, weekends, and holidays
- Must complete Title 31 training and obtain a Key Gaming License
