Sous Chef

About the role

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.
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• 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.

This position does not earn tips.