Sous Chef - Employee Dining Room (EDR)

Key Job Functions

• Supervise and direct daily Employee Dining Room culinary operations.
• Lead food production, preparation, presentation, and portion control.
• Support banquet functions, marketing events, VIP events, and special catered events.
• Conduct pre-shift meetings and communicate operational priorities.
• Maintain consistent food quality, cleanliness, and service standards.
• Resolve operational concerns and support service recovery efforts.
• Ensure compliance with company standards and food safety regulations.

Team Leadership & Development

• Directly supervise Employee Dining Room Cooks and Employee Dining Room Attendants.
• Coach, develop, and motivate team members.
• Conduct training on culinary techniques, sanitation, safety, and operational procedures.
• Aid in hiring, onboarding, performance management, and corrective action.
• Foster teamwork, accountability, and employee engagement.

Food Cost & Inventory Management

• Monitor inventory levels, ordering, receiving, storage, and product rotation.
• Conduct inventory counts and investigate variances.
• Control food costs through proper portioning and waste reduction.
• Ensure products are stored and handled according to regulatory standards.

Financial Accountability

• Monitor labor utilization and productivity.
• Aid in preparing schedules supporting business demands.
• Identify opportunities to improve quality while controlling costs.
• Support budget objectives and operational efficiency.

Compliance & Safety

• Ensure compliance with health department regulations, OSHA requirements, food safety standards, and company policies.
• Maintain a safe working environment.
• Document incidents and operational concerns appropriately.
• Support audits and inspections by regulatory agencies.

Communication & Collaboration

• Partner with Culinary, Banquets, Beverage, Facilities, Marketing, and Casino Operations teams.
• Provide operational updates and shift summaries.
• Support property-wide food and beverage initiatives.

Operational Readiness

• Conduct opening, shift, and closing inspections.
• Verify adequate staffing, inventory, and equipment readiness.
• Ensure EDR and event spaces are prepared for service demands.

Qualifications

• Required: High School Diploma or GED, minimum three (3) years of culinary leadership experience, experience supervising and developing front-line team members, experience with inventory control, scheduling, labor management, and food cost controls.
• PREFERRED: Associate degree in Culinary Arts, Hospitality Management, or related field, previous casino, hotel, resort, employee dining, institutional dining, or banquet experience, ServSafe Manager Certification or equivalent.
• Strong leadership, coaching, and team-building skills, extensive culinary knowledge and banquet production experience, strong organizational and decision-making abilities, ability to multitask in a fast-paced environment, proficiency with Microsoft Office and hospitality management systems, ability to obtain and maintain required gaming credentials.
• Physical Requirements: Ability to stand and walk for extended periods, ability to lift, carry, push, and pull up to 50 pounds, ability to bend, stoop, reach, and move throughout kitchen operations.

Work Environment

• Fast-paced 24-hour casino and entertainment environment.
• Availability for days, evenings, weekends, holidays, and special events.
• Expected to work extended hours when business demands require.
• Must maintain composure during high-volume business periods.

Pay

$55,000.00 USD