Sous Chef

Sous Chef

The Sous Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management.

Responsibilities:

• Oversee and manage day-to-day kitchen operations, ensuring efficiency, quality, and adherence to brand standards.
• Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, providing training, guidance, and support.
• Monitor and manage food inventory levels, minimizing waste, and ensuring optimal stock levels.
• Ensure all dishes meet high standards for taste, presentation, and consistency.
• Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment.
• Work with management to control food and labor costs without compromising quality.

Qualifications:

• Proven experience in kitchen management within a casino or high-volume restaurant setting.
• Strong leadership and management abilities to inspire and guide kitchen staff.
• Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments.
• Strong problem-solving skills to address challenges in a fast-paced environment.
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills.
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate.
• Ability to work efficiently, independently and cohesively, consistently producing quality results.

Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. Tipped Position This position does not earn tips