Floating Chef Jobs (NOW HIRING)

Position Summary:

The Floating Sous Chef provides adaptive culinary leadership across multiple outlets at Thunder Valley Casino Resort, ensuring exceptional food quality, operational consistency, and elevated guest experiences wherever business needs arise. This role supports kitchen operations by providing coverage for Sous Chefs and Room Chefs for absenteeism and peak business periods, while also contributing to special events and culinary initiatives.
This position requires a highly versatile culinary professional capable of executing across diverse concepts, including high-volume casual outlets to a premium steakhouse. The Floating Sous Chef partners closely with the Executive Chef and culinary leadership team to uphold brand integrity, drive operational efficiency, and develop high-performing teams.
All responsibilities are performed in accordance with company standards, policies, and procedures, while maintaining a professional and positive image at all times.

Essential Functions:

1.    Practice, support, and promote Thunder Valley Casino Resort’s “ELITE” company-wide service mission and demonstrate AAA Four Diamond service standards at all times.

2.    Foster a culture of professionalism, accountability, teamwork, and culinary excellence across all assigned outlets.

3.    Provide hands-on culinary leadership by supervising, training, coaching, and mentoring Team Members in all aspects of food preparation, cooking, plating, and presentation while ensuring quality, consistency, and adherence to standardized recipes, portion controls, and production requirements.

4.    Actively participate in kitchen operations, including mise en place, line execution, banquets, and special events, utilizing a wide range of cooking techniques across multiple culinary disciplines.

5.    Coordinate and oversee daily kitchen operations, including production planning, staffing assignments, par levels, and workflow execution, while effectively communicating priorities to ensure timely and efficient service.

6.    Adapt to varying kitchen environments, concepts, and service styles, working rotating schedules to provide leadership coverage across all outlets as needed.

7.    Monitor Team Member performance, provide feedback, and support ongoing development through coaching, training, and corrective action when necessary.

8.    Ensure strict compliance with sanitation, food safety, and hygiene standards in accordance with HACCP, Indian Health Department regulations, and company policies; maintain clean, safe, and organized kitchen environments.

9.    Inspect raw and finished food products to ensure quality standards are consistently met.

10.    Support financial performance by managing food and labor costs through portion control, waste reduction, inventory management, requisitioning, and participation in recipe costing and menu optimization.

11.    Oversee proper use, maintenance, and cleanliness of kitchen equipment and facilities, including submitting and tracking maintenance requests.

12.    Maintain clear and consistent communication with culinary leadership and management, collaborating on menu development, seasonal offerings, and operational improvements.

13.    Engage with Guests as appropriate to address feedback and ensure a high-quality dining experience.

14.    Adhere to all company policies, SOPs, recipes, appearance standards, and emergency procedures.

15.    Support special events, holidays, and peak business periods, performing additional duties as assigned.

Minimum Qualifications:

1.    High school diploma or equivalent required.

2.    Minimum of five (5) years of progressive culinary leadership experience in a high-volume, upscale restaurant, resort, casino, or similar environment.

3.    Previous Sous Chef experience required.

4.    Strong knowledge of multi-outlet kitchen operations and diverse culinary styles.

5.    Ability to lead in fast-paced, high-volume environments with minimal supervision.

6.    Excellent communication and organizational skills.

7.    Strong attention to detail and commitment to quality and consistency.

8.    Proficiency in food cost control, inventory systems, and kitchen technology preferred.

9.    Ability to read, write, and communicate effectively in English; strong math skills for recipes and costing required.

10.    Current ServSafe Manager Certification required.

11.    Must be at least 21 years of age. 

12.    Must be able to obtain UAIC Tribal Gaming License.

Physical Requirements:

1.    Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols.

2.    Must be able to lift 50 lbs. with or without assistance.

3.    Must be able to push up to 250 lbs. on a pushcart.

4.    Must be able to enter walk-in units with temperatures to -10 degrees.

5.    Must be able to bend and reach to a height of 6 feet with or without assistance.

6.    Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment. 

7.    Manual dexterity to operate job related equipment.