Buffet Sous Chef $60,000-$99,000/annually

Mille Lacs Corporate Ventures•Hinckley, MN

1d•$60,000 - $99,000•Onsite

About The Position

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. For current employees of Mille Lacs Corporate Venture and its subsidiaries, please login to Workday and visit the Jobs Hub for internal career opportunities. Grand Casino Hinckley Buffet Sous Chef DEPARTMENT: F&B REPORTS TO: Executive Chef Lead the Line. Elevate the Buffet. Inspire Culinary Excellence. This role is built for a hands-on culinary leader who thrives in high-volume execution, team development, and consistent quality. As the Buffet Sous Chef, you’ll oversee daily kitchen operations for the Buffet and production —ensuring food is prepared, presented, and replenished with excellence throughout service. You’ll lead cooks and prep staff to deliver a buffet experience that is abundant, fresh, visually appealing, and consistently on brand. From production planning to sanitation standards, you’ll drive execution that supports Guest satisfaction, team confidence, and operational performance. If you’re a calm, capable leader who can balance speed, quality, and teamwork in a fast-paced environment—this is your opportunity to lead from the heart of the kitchen. What You’ll Do Drive Buffet Culinary Execution Lead day-to-day culinary operations in the Buffet kitchen, ensuring consistent food quality, flavor, temperature, and presentation. Coordinate high-volume production to keep the buffet line full, fresh, and Guest-ready throughout service. Maintain strong execution standards for recipe adherence, batch cooking, replenishment timing, and portion control. Ensure food presentation remains appealing and abundant across all stations and meal periods. Lead culinary innovation and R&D for new buffet menu items, seasonal features, and station enhancements that align with brand standards and evolving Guest expectations. Build + Lead a High-Performing Culinary Team Supervise, train, coach, and support kitchen Associates to ensure consistent execution and teamwork. Support scheduling and daily deployment to ensure the right coverage for prep, line, carving, and replenishment needs. Conduct pre-shift briefings and prep coordination to align priorities and pacing. Reinforce performance expectations, policies, and procedures through clear leadership and accountability. Operational Excellence Ensure strict compliance with all food safety, sanitation, and health regulations. Maintain cleanliness, organization, and readiness of all kitchen areas, equipment, and storage spaces. Partner with culinary leadership to maintain and protect kitchen equipment and overall back-of-house standards. Cost Awareness + Inventory Support Support food cost and labor cost controls through smart production planning and waste reduction. Assist with ordering, inventory practices, and proper storage/rotation to maintain quality and control spend. Monitor product usage and communicate needs and shortages proactively. Guest Impact + Service Partnership Support a strong Guest experience by ensuring the buffet line is always clean, stocked, and visually inviting. Collaborate with front-of-house leaders to adjust pacing, respond to volume changes, and meet Guest expectations. Respond to service concerns with urgency and professionalism to protect Guest satisfaction. You’ll Thrive If You Love the energy of high-volume, high-visibility culinary execution. Lead with calm, clarity, and consistency—especially during peak rush. Take pride in keeping food abundant, fresh, and beautifully presented. Coach your team in the moment and build confidence through repetition and standards. Know how to balance speed, quality, and cost control without sacrificing Guest experience. What You’ll Get Support + Benefits Weekly pay + competitive salary Medical, dental, and vision coverage 401(k) with match, tuition reimbursement, and paid parental leave PTO that’s used and encouraged Recognition for birthdays, anniversaries, and leadership milestones Culture + Legacy A leadership team that trusts you to lead boldly A culture rooted in Mille Lacs Band values: Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty A rare opportunity to serve those who serve others What You Bring 7+ years of progressive culinary experience, including 3+ years in a sous chef, Chef de Cuisine or room chef role Demonstrated success in high-volume, casual dining kitchen operations SERV Safe Certification preferred (required within 1 year) Alcohol Awareness Certification (CARE) preferred (required within 1 year) Strong communication, organization, and team leadership skills Must be able to secure and maintain a license from Gaming Regulatory Authority (GRA) Responsible for following all relevant Detailed Gaming Regulations (DGR’s) Mille Lacs Band Member and American Indian preference will be exercised in the hiring process Physical Requirements and Work Environment Flexibility to work varying shifts including early mornings, evenings, weekends, and holidays based on operational needs Standing/walking for extended periods; ability to lift up to 50 lbs. Fast-paced, warm kitchen environment with regular interaction across departments #FB2 Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the #1 Top Workplace in the area.

Requirements

7+ years of progressive culinary experience, including 3+ years in a sous chef, Chef de Cuisine or room chef role
Demonstrated success in high-volume, casual dining kitchen operations
Strong communication, organization, and team leadership skills
Must be able to secure and maintain a license from Gaming Regulatory Authority (GRA)
Responsible for following all relevant Detailed Gaming Regulations (DGR’s)
Mille Lacs Band Member and American Indian preference will be exercised in the hiring process
Flexibility to work varying shifts including early mornings, evenings, weekends, and holidays based on operational needs
Standing/walking for extended periods; ability to lift up to 50 lbs.

Nice To Haves

SERV Safe Certification preferred (required within 1 year)
Alcohol Awareness Certification (CARE) preferred (required within 1 year)

Responsibilities

Lead day-to-day culinary operations in the Buffet kitchen, ensuring consistent food quality, flavor, temperature, and presentation.
Coordinate high-volume production to keep the buffet line full, fresh, and Guest-ready throughout service.
Maintain strong execution standards for recipe adherence, batch cooking, replenishment timing, and portion control.
Ensure food presentation remains appealing and abundant across all stations and meal periods.
Lead culinary innovation and R&D for new buffet menu items, seasonal features, and station enhancements that align with brand standards and evolving Guest expectations.
Supervise, train, coach, and support kitchen Associates to ensure consistent execution and teamwork.
Support scheduling and daily deployment to ensure the right coverage for prep, line, carving, and replenishment needs.
Conduct pre-shift briefings and prep coordination to align priorities and pacing.
Reinforce performance expectations, policies, and procedures through clear leadership and accountability.
Ensure strict compliance with all food safety, sanitation, and health regulations.
Maintain cleanliness, organization, and readiness of all kitchen areas, equipment, and storage spaces.
Partner with culinary leadership to maintain and protect kitchen equipment and overall back-of-house standards.
Support food cost and labor cost controls through smart production planning and waste reduction.
Assist with ordering, inventory practices, and proper storage/rotation to maintain quality and control spend.
Monitor product usage and communicate needs and shortages proactively.
Support a strong Guest experience by ensuring the buffet line is always clean, stocked, and visually inviting.
Collaborate with front-of-house leaders to adjust pacing, respond to volume changes, and meet Guest expectations.
Respond to service concerns with urgency and professionalism to protect Guest satisfaction.