Plank Sous Chef

Why this job matters

The Plank House Sous Chef plays a key leadership role overseeing daily back‑of‑house operations, managing kitchen staff, and ensuring the highest standards of food quality, presentation, and consistency. In this hands‑on position, you’ll blend culinary expertise with people leadership, working closely with the Executive Chef to deliver memorable dining experiences that embody the heart of hospitality.

• Make sure the space stays safe, clean, and friendly for both guests and the rest of the team; speak up and report any safety concerns to the Safety Committee.
• Lead and inspire back‑of‑house team members by modeling exceptional guest service, professionalism, and teamwork.
• Ensure all staff are thoroughly trained and confident in their roles, including station assignments, prep work, recipes, plate presentation, product rotation, and par levels.
• Oversee time and attendance tracking, communicating edits or concerns to the Chef as needed.
• Support the creation and execution of weekly specials that reflect the Plank House's quality and style.
• Provide clear guidance on policies, procedures, and employee relations while fostering a positive, respectful, and motivated work environment.
• Collaborate with staff and leadership to achieve cost control measures, production goals, and operational efficiency.
• Conduct fair and constructive performance evaluations that encourage growth and accountability.
• Partner with the Executive Sous Chef in menu development and product costing to ensure both creativity and profitability.
• Maintain uncompromising quality standards, ensuring every dish meets established specifications.
• Demonstrate strong leadership experience by overseeing daily kitchen operations and supporting staff development.
• Manage departmental inventories with accuracy, including scheduling, cost transfers, and value extensions.
• Verify product quality and quantity upon receipt, ensuring par levels are met and reporting any discrepancies.
• Assist in expediting service to ensure timely and polished execution during peak service periods.
• Communicate regularly with the Chef regarding menu execution, food quality, and opportunities for improvement.
• Step in as a line cook when needed, while continuing to provide guidance and oversight to the team.
• Champion company goals by training staff effectively and maintaining rigorous sanitation and safety standards throughout the facility.
• Jump in where needed to support the team and keep things running smoothly. (Other duties as assigned)

You’ll need to be available to work weekends, holidays, and evenings when we are busy. In this role, you will be required to stand for extended periods, frequently walk, and use hands to handle or feel objects, tools, or controls. The employee must regularly lift up to 50 pounds frequently. Occasionally sit. It’s important to stay calm and make good decisions under pressure, especially when dealing with stressful situations or upset people.

Just a heads‑up—the casino environment may expose you to second‑hand smoke.

This is a quick summary of the main duties and requirements—it might not cover everything you could be asked to do.

• Friendly and approachable attitude that helps guests (and the team) feel welcome and cared for every day.
• Four (4) years progressive working kitchen experience with one year experience preferred in a mid‑management capacity.
• Must be 18 years of age minimum with a GED or HS Diploma; applicants with a degree in culinary arts are preferred.
• Serve Safe certification required or must have the ability to become certified within 90 days of employment.
• Must have supervised staff of at least five (5) for one year.
• Proven ability to lead a diverse team with positive results; must demonstrate positive leadership attributes that align with company culture.
• Demonstrated ability to work with a minimum of supervision with strong conflict and change management abilities.
• Must have ability to provide instructions to others both verbally and in written form.
• Comfortable communicating clearly and positively with both guests and teammates.