Fine Dining Sous Chef

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DEPARTMENT

F&B

REPORTS TO

Executive Chef Lead with Precision. Plate with Purpose. Create Culinary Legacy. The Winds is Grand Casino Hinckley's signature fine dining destination, offering refined service, precision pacing, and elevated culinary artistry. At Winds, fine dining is an experience—and your leadership is the secret ingredient. As Sous Chef, you'll guide an elite kitchen team in crafting exquisite dishes with consistency, elegance, and impact. This is a strategic culinary leadership role where high standards meet high visibility. What You'll Own Lead the

Kitchen Team:

Oversee daily BOH operations—including supervision of line cooks—with a focus on prep, execution, and Guest satisfaction. Maintain operational excellence through effective shift leadership and collaboration. Mentor with

Vision:

Coach and develop a disciplined, motivated team. Deliver hands-on training in techniques, plating standards, and safety protocols. Foster clarity, accountability, and skill growth. Provide development pathways for aspiring chefs. Protect the

Standards:

Uphold all food quality, safety, and presentation protocols. Conduct daily quality checks, enforce proper food handling procedures, and ensure exceptional cleanliness. Ensure fine dining service expectations are not only met—but elevated.

Collaborate Seamlessly:

Partner with FOH leadership to synchronize pace, experience, and ambiance. Anticipate service needs and maintain open lines of communication for seamless guest experiences.

Optimize Performance:

Manage labor, food cost, inventory, and kitchen systems to ensure consistency and profitability. Analyze kitchen metrics to drive efficiencies while maintaining quality. Design with

Intention:

Lead contributions to seasonal menu evolution, specialty events, and high-touch experiences. Bring innovation and intention to menu planning, recipe development, and costed execution. Participate in tastings and creative sessions with the Executive Chef. Train +

Inspire:

Conduct routine culinary training to raise standards across the team. Cross-train staff on multiple stations, ensuring agility and depth. Mentor junior team members to expand capability and leadership readiness. Own the

Moment:

Represent culinary excellence during VIP experiences, special events, and service recovery situations. Be the face of calm confidence when it matters most. You'll Thrive If You Have mastered fine dining kitchens and are ready to take the lead. Balance composure with urgency—and flavor with finesse. Lead with presence and grow your people with purpose. Care about impact, not just execution. What You'll Get Growth + Support Weekly pay + competitive salary Premium medical, dental, and vision insurance 401(k) with match, paid parental leave, and tuition reimbursement PTO, birthday and anniversary recognition Support from a team that values your time and growth Culture + Clarity A leadership culture rooted in Wisdom, Love, Respect, Truth, Humility, Bravery, and Honesty A supportive structure that recognizes your drive. Clear goals, regular feedback, and a team that's got your back What You Bring 6+ years progressive Food & Beverage Operations experience with 5+ years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience, preferably in the hospitality industry with emphasis on Food & Beverage. Proven leadership in BOH team management, kitchen systems, and culinary standards Calm, strategic leadership and a relentless eye for detail Strong background in menu development and execution ServSafe + Alcohol Awareness Certification (or ability to obtain) Must be able to secure 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 Must be able to stand for long periods and frequently lifting of up to 25 pounds and occasional lifting of up to 50 pounds may be required. Work environment includes hot kitchens, occasional freezer/refrigerator exposure, and potentially noisy areas. May be required to work a flexible schedule including weekends and holidays. Work environment includes exposure to loud noise and a smoking environment consistent with Casino operations. #FB2

Source:

Hospitality Online