F&B Executive Sous Chef FT

Job Summary 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 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, driving menu design and creativity, developing food products and profitability, and providing a consistent product and experience to achieve revenue targets while managing costs.

Reports To Executive Chef

Essential Functions

Ensure compliance with applicable Tribal, Federal, gaming regulations and Kickapoo Lucky Eagle policies.

Ensure highest possible standards of guest services by listening and responding to guest and team member concerns and questions.

Ensure all food products prepared meet established specifications and standards; prepare proper levels of food based on forecasted needs and ensure prompt delivery to outlets.

With a "Hands on Approach," assign tasks effectively for efficient use of labor; ensure maximum results and timely, organized production.

Responsible for complete set up of assigned food outlets.

Inspect each outlet for readiness and timely opening.

Follow production schedules, cleaning schedules, time and temperature logs during shifts.

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

Relay guest and staff complaints and health and safety concerns.

Communicate variances from standards to executive chef, sous chefs, head cooks, cooks, buffet attendants, and utility staff; maintain awareness of changes and convey correct information to the next shift.

Maintain a sanitary, neat, clean, organized, safe, and comfortable environment for team members and guests at all times.

Review menu items and make changes as necessary.

Ensure kitchen equipment is clean and in working order, report and prepare work orders for required repairs; handle 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 the 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 regarding 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 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.

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

Stand, sit, walk, push, pull, bend for extended periods; reach with hands and arms; talk and listen on a regular basis.

Concentrate for prolonged periods.

Specific vision abilities required: close vision, distance vision, peripheral vision and depth perception.

Communicate effectively 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 30 lbs.

Work Environment

Normal office setting and casino floor.

Frequent walking and standing in a smoke‑filled environment and frequent contact with 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.

Work under pressure and long hours in stressful conditions; may be exposed to risks from difficult guests and irate staff.

Exposed to various lighting including 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 obtain and retain a KTTT Gaming Commission License, including successful completion of a background check necessary to obtain and maintain the license; keep all documents current and valid.

Provide authorization to work in the United States.

Be at least 18 years of age.

Have reliable transportation to commute to and from work.

Comply with KLEC handbook, internal policy and procedures, and gaming regulations set within KLEC.

Participate in tip reporting program (for tipped positions only).

Seniority Level Mid‑Senior level

Employment Type Full‑time

Job Function Management and Manufacturing

Industries Gambling Facilities and Casinos

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