Sous Chef

Job DescriptionJoin the world's largest gaming company! Starting Pay: $62,000The Sous Chef is responsible for supporting daily kitchen operations and ensuring consistent execution of culinary standards across restaurant outlets. Reporting to the Kitchen Manager, this role exercises independent judgment in supervising kitchen staff, coordinating production, and maintaining compliance with all health, safety, and regulatory requirements. The Sous Chef is a hands-on culinary leader who balances operational oversight with active food production to support service excellence.Responsibilities Support and assist the Kitchen Manager in overseeing daily kitchen operations, ensuring operational priorities and production standards are consistently met. Supervise, direct, and coordinate the work of cooks and kitchen staff during assigned shifts, including assigning tasks, monitoring performance, and addressing operational issues as they arise. Serve as a working culinary leader by performing hands-on food preparation, cooking, and plating while ensuring presentation and quality standards are upheld. Exercise judgment and discretion to support staffing needs, workflow efficiency, and service execution during service periods. Assist with controlling food and labor costs through adherence to portion standards, purchasing guidelines, production planning, and productivity expectations. Train and reinforce safe operating procedures for kitchen equipment, tools, and machinery in accordance with company policies and regulatory requirements. Provide ongoing coaching, instruction, and corrective feedback to support skill development, performance improvement, and team accountability. Ensure preparation of food that meets quality standards and accommodates special dietary needs, including low-fat, low-sodium, vegetarian, and low-calorie requests. Monitor and support compliance with food storage, rotation, sanitation, inventory control, and waste management procedures. Promote and model safe work practices to reduce risk of injury and maintain a clean, safe, and compliant kitchen environment. Maintain confidentiality of sensitive company information, including personnel matters, policies, and operational procedures. Complete required documentation such as temperature logs, production records, and safety reports accurately and in a timely manner. Communicate effectively with management and Front of House leadership to ensure seamless coordination of service and staffing needs. Perform additional job-related duties as assigned that are consistent with the scope and level of this leadership role. Qualifications Three to five years of progressive culinary experience in a Sous Chef, Lead Cook, or comparable kitchen leadership role. Demonstrated ability to supervise staff, prioritize tasks, and support operational goals in a high-volume, fast-paced environment. Ability to obtain and maintain a valid gaming license, Alcohol Beverage Control card, and all required food safety and health certifications. Working knowledge of food safety standards, Health Department regulations, and basic OSHA guidelines. Strong organizational, decision-making, and time-management skills with the ability to adapt to changing operational demands. Effective verbal and written communication skills and the ability to work collaboratively across departments. Ability to work a flexible schedule, including nights, weekends, and holidays, as required to support business operations. Ability to perform all essential job functions with or without reasonable accommodation. Additional Requirements Ability to work primarily in a kitchen environment with limited administrative duties performed in an office setting as needed. Ability to work in a casino and high-rise hotel environment with exposure to bright lights, noise, heat, cold, and fluctuating temperatures. Must comply with all company policies, safety standards, and regulatory requirements at all times.