Sous Chef - MarketPlace

The Sous Chef – MarketPlace assists the Executive Chef in leading the back-of-house kitchen team to ensure consistent food quality, sanitation, and service standards. This position plays a key role in daily kitchen operations, including training, supervising culinary staff, managing food preparation, and supporting overall team productivity. The Sous Chef helps implement procedures that ensure efficiency, safety, and a high-quality guest experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Supervises kitchen team members engaged in preparing, portioning, cooking, and garnishing food items to meet production and presentation standards. Provides guidance and instruction in cooking techniques, preparation methods, and safety procedures. Ensures food items are properly labeled, rotated, and stored in accordance with food safety standards. Coordinates and participates in the preparation of food and supply orders to maintain stock levels. Conducts regular inspections of equipment and kitchen facilities to ensure proper use, sanitation, and maintenance. Maintains the highest standards of cleanliness and safety in all back-of-house operations. Prepares a variety of dishes as needed, including meats, sauces, and hot line items during peak service periods. Ensures compliance with company policies, health regulations, and safety procedures. Assists with recipe development, menu planning, and seasonal changes. Supports the Executive Chef in daily operations and assumes leadership in their absence. Performs other job-related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

Provides daily leadership and guidance to the kitchen team. Assists in recruiting, hiring, onboarding, and training culinary staff. Communicates job expectations and monitors performance through coaching, feedback, and evaluations. Administers disciplinary actions and promotes personal and professional growth. Enforces grooming, food safety, and attendance standards. Supports productivity through efficient staffing, systems, and communication practices.

QUALIFICATIONS:

Excellent culinary skills, including knife handling and professional cooking techniques. Strong knowledge of food safety, sanitation, and kitchen operations. Ability to supervise, train, and motivate a culinary team in a high-volume environment. Excellent communication, leadership, and time-management skills. High standards for cleanliness, food quality, and presentation. EDUCATION and/or EXPERIENCE: Associate’s or Bachelor’s degree in Culinary Arts or a related field required. Certification from an accredited culinary institution is preferred. Food Safety Manager Certification required or must be obtained upon hire. Minimum of 5–7 years of culinary experience, including at least 2–3 years in a supervisory or sous chef role. Proven ability to manage multiple kitchen stations and support high-volume, fast-casual or multi-outlet food operations. Skilled in food preparation, station oversight, staff training, and maintaining consistency in quality and presentation. Strong knowledge of food safety regulations, sanitation practices, and inventory control. Experience collaborating with front-of-house leadership to ensure timely and efficient service. Prior experience in a casino, resort, or large-scale dining environment is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. Communication Skills: Must be able to communicate clearly, professionally, and effectively with culinary staff, front-of-house team members, vendors, and kitchen leadership; responsible for supervising production, assigning tasks, and ensuring food safety, quality, and presentation standards are upheld. Lifting and Carrying: Frequently lifts and carries food items, containers, kitchen tools, and equipment weighing up to 50 pounds; may involve overhead lifting and transporting items across multiple prep and service stations. Manual Dexterity: Constantly uses hands and fingers to chop, slice, mix, portion, and plate food items with precision; required to operate a variety of kitchen tools safely and efficiently. Mobility: Continuously moves throughout the MarketPlace kitchen, walk-in coolers, prep areas, and service counters; requires standing, walking, bending, lifting, and reaching for extended periods during busy production times. Stationary Work: Rarely remains seated; duties are performed while standing and actively managing production and service flow. Tool Operation: Frequent use of commercial kitchen equipment including ovens, grills, fryers, slicers, mixers, and knives; ensures safe handling, cleaning, and proper operation by all staff members. Visual Acuity: Requires both near and far vision to inspect food quality and consistency, read prep sheets and tickets, monitor kitchen flow, and uphold safety and cleanliness standards. Working Conditions: Routinely works in a hot, fast-paced kitchen environment with exposure to heated surfaces, open flames, sharp instruments, food allergens, and cleaning chemicals. Regular exposure to a smoking environment while transitioning through casino or public areas.

WORK ENVIRONMENT:

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Morongo Casino Resort & Spa