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 daily kitchen operations while ensuring high standards for food quality, safety, cleanliness, and service This position supervises and develops kitchen team members, coordinates food production and menu development, and manages inventory, scheduling, and food costs. The Sous Chef works closely with Food & Beverage leadership to support restaurant, banquet, and Conference Center operations while maintaining established food safety standards.
- Oversee kitchen operations, food production, ordering, quality, cleanliness, and service standards
- Supervise, train, schedule, and develop kitchen team members
- Assist with menu planning, priocing, portion standards, recipes, and event food service
- Control food costs, inventory, product storage, receiving, and waste
- Ensure compliance with food safety, sanitation, IHS, and National Restaurant Association standards
- High school diploma or equivalent and minimum age of 18
- Prior supervisory experience with demonstrated leadership and team-development skills
- Extensive cooking and menu-development experience in fast-casual, full-service restaurant, and banquet operations
- Strong communication, guest service, organizational, and computer skills, including MS Office, Excel, and Outlook
- Must complete Title 31 training and obtain Kep Gaming License
