Sous Chef

The Sous Chef is responsible for supporting daily kitchen operations and ensuring consistent execution of culinary standards across restaurant outlets. Reporting to the Kitchen Manager, this role exercises independent judgment in supervising kitchen staff, coordinating production, and maintaining compliance with all health, safety, and regulatory requirements. The Sous Chef is a hands-on culinary leader who balances operational oversight with active food production to support service excellence.

• Three to five years of experience as a chef de cuisine or sous chef. 
• Valid gaming license or willingness/ability to attain gaming license
• Ability to analyze and interpret departmental needs and results. 
• Ability to solve complex problems and make sound decisions. 
• Ability to perform duties under frequent time pressure in an interruptive environment. 
• Knowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards. 
• Ability to work an irregular schedule due to a broad variety of tasks and deadlines. 
• Ability to perform all essential duties with or without reasonable accommodation. 

ADDITIONAL REQUIREMENTS 

• Ability to work in both office and kitchen environments. 
• Ability to work in a casino environment with exposure to smoke, bright lights, noise, and varying temperatures. 
• Ability to work in a high-rise hotel environment. 
• Compliance with all company policies, safety procedures, and regulatory requirements.

Starting Salary: $ 62,000

• Report to the Kitchen Manager and ensure successful performance of assigned duties. 
• Supervise and support all cooks and kitchen workers while maintaining collaborative relationships and alignment with Restaurant Managers and Supervisors. 
• Assist and advise other departments and company personnel as needed to ensure the success of the Food and Beverage department and the company. 
• Develop, manage, and implement kitchen budgets including food cost of sales and kitchen labor costs while meeting Health Department guidelines. 
• Train kitchen personnel in safe operating procedures for all equipment, utensils, and machinery. 
• Establish maintenance schedules for equipment in accordance with manufacturer instructions. 
• Delegate authority and assign responsibilities appropriately. 
• Develop and support kitchen staff through training and coaching. 
• Train kitchen personnel to prepare food that retains maximum nutrients and meets special dietary requests including low-fat, low sodium, vegetarian, and low-calorie meals. 
• Control food costs and establish purchasing specifications, storeroom requisition systems, product storage standards, portion control, and waste control. 
• Manage programs and processes to control and reduce lost time injuries.
• Ensure the safety and security of all employees. Maintain strict confidentiality regarding financial data, company policies, and procedures. 
• Provide oral and written reports to the Director of Food and Beverage as required. 
• Perform additional duties as assigned. Demonstrate effective management abilities in kitchen operations.
• Maintain positive interpersonal working relationships with all personnel. 
• Demonstrate strong oral and written communication skills. 
• Assume responsibility for kitchen performance and operational success. 
• Effectively manage and develop staff. Complete assigned duties, paperwork, and reports accurately and in a timely manner.