Sous Chef

Our team members are the key to our company’s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status.  To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits

Job Description:

Seminole Classic Casino pioneered Indian gaming when it opened as the country’s first large stakes bingo hall in 1979, eventually expanding with gaming machines and poker. The landmark casino is now home to over 1,000 state-of-the-art, newest-title slot machines and other local favorites such as Diamond Lottos, Fort Knox, Pirate’s Loot. The gaming leader also offers 24/7 live table game action with games including Blackjack, Baccarat, Spanish 21, Three Card Poker and many more. Seminole Classic Casino also features the Hollywood Hall entertainment pavilion and the Stage Bar, a full-service bar that features live entertainment nightly. Patrons can enjoy the EATstreet dining area with food options such as Slice and Mojoe as well as a burger and wing joint named Flying Cow.

Our Commitment to Service:
We don’t have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home. You take a certain level of pride when you have an invited Guest in your home. You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn’t just a part of our mission statement at Seminole Gaming; it’s a commitment to each and every one of our current and future Guests.

Responsibilities:

Under the direction of the Executive Chef, plans and supervises daily operations of a Restaurant kitchen in an effort to provide a positive guest experience.   

May include but are not limited to:

• Conducts themselves in accordance with all Gaming Commission Regulations, and Seminole Tribe of
  Florida departmental policies and procedures.
• Responsible for scheduling employees.
• Consults employees on daily responsibilities, following their progress in completing tasks in time-frame allotted to ensure proper production.
• Controls production levels in order to minimize waste and advising Executive Chef of progress.
• Implements operations, standards and procedures established by Chef including sanitation, tasting of products and presentation.
• Ensures all food is prepared in accordance with operation standards. Maintains clean, safe, hazard-free work environment within area of responsibility.
• Promotes positive guest relations; handles guest complaints.

QUALIFICATIONS:

• Requires formal training and accreditation from an accredited culinary institute with two (2) to four (4) years of food production experience or the equivalent combination of education and experience. 
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and / or ability required. 
• Ability to deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.
• Commitment to routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.
• Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
   

WORK ENVIRONMENT:

• Must be able to work in a smoking environment
• Regularly required to stand or walk, use hands to finger, handle or feel; reach with hands and arms; and talk or hear
• Specific vision abilities required by this job include close, distance, color, peripheral vision and depth perception.
• Position required bending, lifting and carrying supplies and equipment up to 50 pounds. With assistance, required to lift or carry items in excess of 50 pounds, push or pull carts and/or furniture weighing several hundred pounds.

The Company gives preference in all of its employment practices to Native Americans. First preference in hiring, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements.