Sous Chef- Lounge Kitchen

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Position Overview: Under the direction of the Restaurant Chef, the Sous Chef prepares and cooks food, maintains cleanliness, stocks, and manages all kitchen, preparation, service, dining, and storage areas. Responsibilities include venue management tasks such as expediting, inventory management, and supervising personnel.

Qualifications: An Associate Degree or higher in culinary arts, or equivalent experience in a similar role with comparable business volume. A minimum of four (4) years in a full-service or production kitchen is required, along with proficiency in cooking methods, preparing soups, stocks, sauces, and operating all culinary stations according to departmental standards. Ability to understand food requests, communicate effectively in English, and ensure guest satisfaction is essential.

Physical Requirements: Ability to lift at least 35 lbs multiple times daily, push carts weighing up to 100 lbs. Must be able to work during weekends, holidays, and peak periods, including any shifts assigned by the department.

Personal Attributes: Approachable, confident, respectful, attentive to guests’ needs, knowledgeable, and able to create memorable experiences by sharing stories and showcasing your style.

• Seniority level:
  Mid-Senior level
• Employment type:
  
  Full-time
• Job function:
  Management and Manufacturing
• Industry: Gambling Facilities and Casinos

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