F&B Riverbend Sous Chef

Food and Beverage Specialist

Responsible for 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.

Executive Chef

• Head Cooks
• BOH Kitchen Shift Supervisors

• Ensure compliance with applicable Tribal, Federal and other laws and gaming regulations, 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 that the correct amount of food is 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 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.
• Use specified methods during assigned shifts to follow production schedules, cleaning schedules, time and temperature logs.
• 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, and maintain awareness of all changes and convey 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 make changes as necessary; utilize leftovers where possible.
• Ensure kitchen equipment is clean and in working order, report and prepare work orders for required repairs, and handle all equipment safely.
• Create recipe cards for all menu items and train cooks on their use; prepare dishes and all food items for special events.
• Create menus for Steakhouse, including daily/nightly feature offerings that attract guests; ensure food items are appealing, tasty, and creative.
• Assist the Executive Chef with the annual budget process and make recommendations concerning 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 the position, attend and satisfactorily complete all required training, monitor compliance with Federal currency transaction reporting requirements, Title 31 requirements, IRS Currency Transaction Reports and Anti-Money Laundering policies, and maintain accurate MTL, MIL, CTR and SAR as needed.
• Perform other duties as assigned.

• Must have a High School Diploma or GED.
• A degree from an accredited culinary school is preferred.
• Opening or start-up experience is preferred.
• Minimum three (3) years BOH experience in a Management/Supervisory position in a full-service à la carte restaurant, fine dining and/or Steakhouse concept is preferred.
• Strong communication skills in English, both written and oral;
  Spanish or other language skills are a plus.

• Qualified Kickapoo Traditional Tribe of Texas Members and qualified Native American preference is observed.

• Ability to work independently with minimal supervision.
• Maintain effective relationships with General Manager, Directors, Managers, vendors and all staff.
• Work under pressure in a fast paced, stressful environment; meet multiple deadlines and multi-task.
• Strong critical thinking, analytical and guest service skills; positive attitude with strong organizational and leadership qualities.
• Basic arithmetic skills.
• Problem definition, data collection, fact establishment and conclusion drawing.
• Understand complex instructions and material.
• Establish and maintain professional relationships with individuals of varying social and cultural backgrounds.
• Demonstrate leadership and team building skills with empathy and enthusiasm.
• Maintain confidentiality.
• Follow and comply with established Casino guest service programs.

• Regularly required to stand, sit, walk, push, pull, climb and bend for extended periods; reach with hands and arms; talk and listen on a regular basis.
• Concentration required for prolonged periods.
• Specific vision abilities: close vision, distance vision, peripheral vision and depth perception.
• Effective communication in person or using telecommunications equipment.
• Hand-eye coordination and manual dexterity to operate keyboard, touch-screen display, telephone and calculator.
• Frequently lift and/or move up to 50 lbs.

• Back of house, casino…