Sous Chef Multi Outlet

Job Summary

The Sous Chef supports the day-to-day culinary operations of the restaurant by ensuring the preparation and presentation of high-quality food, maintaining food safety and sanitation standards, controlling food costs, and providing leadership to kitchen team members. This position assists with menu development, staff training, inventory management, and operational oversight while delivering exceptional guest service in a fast-paced, high-volume environment.

How You Will Create the Extraordinary

• Ensure consistent preparation and presentation of menu items in accordance with established recipes, quality standards, and portion controls.
• Monitor food quality, freshness, and inventory levels to maintain adequate supplies for service.
• Provide guidance, coaching, and training to cooks and kitchen staff to support performance and professional development.
• Assist in creating new menu items, seasonal offerings, and daily specials.
• Prepare food requisitions and support inventory control efforts to minimize waste and maximize cost effectiveness.
• Conduct yield tests and monitor food production to ensure operational efficiency.
• Maintain proper storage, handling, labeling, and rotation of perishable products.
• Ensure compliance with food safety, sanitation, and health regulations throughout all kitchen operations.
• Inspect kitchen facilities and coordinate cleaning and maintenance activities to maintain a safe and sanitary environment.
• Demonstrate proper use, care, cleaning, and storage of kitchen equipment and tools.
• Protect company assets by reducing loss due to waste, theft, or breakage.
• Collaborate effectively with culinary, stewarding, maintenance, and front-of-house teams.
• Oversee kitchen operations in the absence of the Chef and assist with daily operational management.
• Deliver exceptional guest service and professionally handle customer concerns when needed.
• Continuously expand culinary knowledge and stay current with industry trends and best practices.

What You Will Need

• Associate degree in Culinary Arts from an accredited institution or completion of an approved American Culinary Federation (ACF) apprenticeship program.
• Minimum of two (2) years of culinary experience in a high-quality, high-volume food service environment.
• Advanced knowledge of cooking techniques, food production, and kitchen operations.
• Experience with breads, pastries, bakery production, and la carte dessert preparation.
• Demonstrated proficiency across multiple kitchen stations.
• Strong leadership, coaching, and mentoring abilities.
• Ability to read, understand, and follow recipes, production sheets, and written instructions in English.
• Excellent communication and interpersonal skills.
• Ability to work independently and make sound decisions in a fast-paced environment.
• Strong commitment to integrity, accountability, and regulatory compliance.
• Ability to work flexible schedules, including nights, weekends, holidays, and varying shifts as business needs require.
• Ability to work across multiple food and beverage outlets within a resort or hospitality environment.
• Ability to lift, carry, push, or pull up to 50 pounds.
• Ability to stand and move continuously for extended periods, including shifts of eight (8) hours or more.
• Manual dexterity to safely operate food preparation equipment and perform repetitive hand movements.
• Ability to work safely in environments with hot surfaces, sharp tools, and varying temperatures.
• Ability to work effectively in a fast-paced, high-noise environment.
• Must maintain compliance with all company, departmental, and regulatory policies and procedures.
• Serves as a role model by demonstrating professionalism, teamwork, and a commitment to organizational values.

About Us

At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world's most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah's, Horseshoe, and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values Together We Win, All In On Service and Blaze the Trail every day. Our mission, "Create the Extraordinary". Our vision, "Create spectacular worlds. That immerse, inspire and connect you. We don't perform magic; we create it with excellence. #WeAreCaesars". If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.

Job Info

• Job Identification 88352
• Job Category Food and Beverage & Culinary
• Job Schedule Full time
• Locations Horseshoe Lake Charles (On-site)