Wind Creek
Native American Indian Preference in hiring policy is adhered to at all times; Wind Creek Hospitality does not discriminate on the basis of age, disability, gender or religious orientation. Drug Free Workplace Policy.
Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality Authority.
Description Job Overview: The Sous Chef is responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Sous Chef is responsible for providing fast, friendly and courteous service to co-workers (internal customers) and all guests.
During your tenure, candidate must continually demonstrate their culinary passion, creativity and guest interaction. The Sous Chef will have the opportunity to create menus and servings of their choice in their respective venues. Success will be graded on passion, drive and creativity. Failure of an item or menu is not failure of the program, rather viewed as learning and successful growth. Sous Chef will report to Room Chef.
Purpose: Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.
Value System: Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.
Duties and Responsibilities:
Ensures that all food products prepared meet or exceed the established specifications and standards
Checks the quality of raw and cooked food products to ensure standards have been met
Demonstrates new cooking techniques, recipes, and equipment to kitchen staff
Administers production schedules and staffing schedules based on guest volume
Ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
Demonstrates innovation with current trends and takes ownership of work environment
Completes food orders for the various outlets and special events and
Trains and teaches cooks and other employees in menu preparation.
Ensures the minimum level of labor is used to perform the required level of production
Assists Room Chef in menu planning and food cost control to adhere to budgetary requirements
Completes required daily financial tools and reports
Communicates variances from standards to Culinary Room Chef
Maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
Ensures that kitchen equipment is handled safely and with reasonable care
Other duties & responsibilities as assigned
Job Requirements: (please ensure you meet the listed requirements prior to applying)
High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
Associate’s Degree in related field–
required
OR
Two (2) years’ Supervisory experience in a culinary environment–
required
OR
One (1) year experience as a Dual-Rate Supervisor in a PCI Gaming Department–
required
OR
Two (2) years’ experience in the hiring position’s Department–
required
Candidate will be required to perform a successful timed food presentation
-required
Graduate of a post high school accredited two-year Culinary Arts School– preferred
Must successfully pass job interview, including a guest service audition–
required
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment; ServSafe Certification or its equal (or ability to obtain certification) –
required
Willingness and ability to frequently stand, walk, occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl
Willingness and ability to use hands to finger, handle, or feel
Willingness and ability to occasionally lift and/or move up to 50 lbs
Must be able to work in an environment where being occasionally exposed to hot, wet and/or humid
Must be able to withstand moderate or higher noise level in the work environment
Must possess excellent oral and written communication skills, including recipes
Extensive/advanced knowledge of food preparation techniques
Must be able to work independently and as part of a team
Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
Ability to adequately and successfully perform all aspects of this position
Must possess a high level of maturity, dependability, and punctuality
Willing to travel and participate in training as recommended or required
Willing to work odd and irregular hours including nights, weekends and holidays
Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position
Base Pay:
Pay range - $43,400.00 - $59,300.00 (The base pay will depend factors such as experience level and skillset.)
Voluntary full-time benefit offerings include the following - group medical, dental, vision, and life insurance as well as access to a flexible spending account (FSA) option. We also offer Employee Assistant Program (EAP), paid time off, 401K with matching, shift differential, and discretionary quarterly bonuses to all employees.
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Complaints about the recruitment or selection process for employment should be directed in writing to office of the President and CEO of Wind Creek Hospitality Authority.
Description Job Overview: The Sous Chef is responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Sous Chef is responsible for providing fast, friendly and courteous service to co-workers (internal customers) and all guests.
During your tenure, candidate must continually demonstrate their culinary passion, creativity and guest interaction. The Sous Chef will have the opportunity to create menus and servings of their choice in their respective venues. Success will be graded on passion, drive and creativity. Failure of an item or menu is not failure of the program, rather viewed as learning and successful growth. Sous Chef will report to Room Chef.
Purpose: Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.
Value System: Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.
Duties and Responsibilities:
Ensures that all food products prepared meet or exceed the established specifications and standards
Checks the quality of raw and cooked food products to ensure standards have been met
Demonstrates new cooking techniques, recipes, and equipment to kitchen staff
Administers production schedules and staffing schedules based on guest volume
Ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
Demonstrates innovation with current trends and takes ownership of work environment
Completes food orders for the various outlets and special events and
Trains and teaches cooks and other employees in menu preparation.
Ensures the minimum level of labor is used to perform the required level of production
Assists Room Chef in menu planning and food cost control to adhere to budgetary requirements
Completes required daily financial tools and reports
Communicates variances from standards to Culinary Room Chef
Maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
Ensures that kitchen equipment is handled safely and with reasonable care
Other duties & responsibilities as assigned
Job Requirements: (please ensure you meet the listed requirements prior to applying)
High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
Associate’s Degree in related field–
required
OR
Two (2) years’ Supervisory experience in a culinary environment–
required
OR
One (1) year experience as a Dual-Rate Supervisor in a PCI Gaming Department–
required
OR
Two (2) years’ experience in the hiring position’s Department–
required
Candidate will be required to perform a successful timed food presentation
-required
Graduate of a post high school accredited two-year Culinary Arts School– preferred
Must successfully pass job interview, including a guest service audition–
required
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment; ServSafe Certification or its equal (or ability to obtain certification) –
required
Willingness and ability to frequently stand, walk, occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl
Willingness and ability to use hands to finger, handle, or feel
Willingness and ability to occasionally lift and/or move up to 50 lbs
Must be able to work in an environment where being occasionally exposed to hot, wet and/or humid
Must be able to withstand moderate or higher noise level in the work environment
Must possess excellent oral and written communication skills, including recipes
Extensive/advanced knowledge of food preparation techniques
Must be able to work independently and as part of a team
Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
Ability to adequately and successfully perform all aspects of this position
Must possess a high level of maturity, dependability, and punctuality
Willing to travel and participate in training as recommended or required
Willing to work odd and irregular hours including nights, weekends and holidays
Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position
Base Pay:
Pay range - $43,400.00 - $59,300.00 (The base pay will depend factors such as experience level and skillset.)
Voluntary full-time benefit offerings include the following - group medical, dental, vision, and life insurance as well as access to a flexible spending account (FSA) option. We also offer Employee Assistant Program (EAP), paid time off, 401K with matching, shift differential, and discretionary quarterly bonuses to all employees.
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