Assistant Sous Chef - Friday's Station Steak House

Responsibilities

• Supervises the preparation of food in assigned areas of responsibility.
• Performs frequent checks of assigned food preparation areas and assists in food production when volume requires.
• Aids in the maintenance of prescribed standards for quality, quantity, and appearance of food prepared in assigned food preparation area through effective guidance, counseling, and instruction of assigned personnel.
• Assigns stations and breaks for subordinate personnel and directs their work activity.
• Maintains an adequate supply of food stock for the needs of assigned kitchens; controls ordering to eliminate waste; and keeps sanitary conditions at acceptable standards.
• Encourages cooperation between assigned food preparation personnel and food service personnel to ensure quick and efficient service from the kitchen.
• Maintains facilities and equipment in clean and operable condition. Performs inspections of assigned areas as directed.
• Prepares and presents periodic performance appraisals of assigned personnel.
• Counsels, coaches, and guides assigned personnel in the performance of their duties.

Qualifications

• 2 year Culinary Arts Degree from an accredited program preferred
• Minimum of 4 years of cooking in a high quality/high volume establishment
• Ability to understand and respond to written orders, recipes, and directions in English
• Demonstrated expert skill level on all cook stations
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor
• Ability to oversee the daily operations of the kitchen in the absence of a Chef
• Good communication skills
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same

About the Role

The Assistant Sous Chef supports the Sous Chef and Executive Chef in overseeing daily kitchen operations at Friday’s Station Steakhouse, ensuring high-quality food production, consistency, and exceptional guest satisfaction. This role is responsible for assisting with kitchen leadership, food preparation, inventory control, and maintaining strict standards of cleanliness, safety, and compliance.