Fine Dining Sous Chef

Introduction Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day‑one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

to discover how we empower team members to grow, thrive, and advance in their careers.

• Provides daily supervision and guidance to kitchen team members while supporting operational goals related to performance, quality, and profitability.
• Enforces company, departmental, safety, sanitation, and conduct policies consistently and in real time.
• Coordinates staffing and scheduling needs with culinary leadership to support service demands and guest satisfaction.
• Produces menu items according to established recipes and prep lists, ensuring kitchens are stocked, organized, and ready for service.
• Supports departmental budget compliance through cost control, inventory monitoring, par management, and waste reduction.
• Actively demonstrates and enforces superior customer service standards and addresses service or performance issues as they arise.
• Maintains strict control over food products, including proper handling of banquet food, transfers, spoilage, waste, and disposal.
• Assists culinary leadership with administrative responsibilities such as attendance tracking, documentation, and reporting.
• Ensures adherence to quality assurance, food safety, and health department standards across all assigned kitchen areas.
• Oversee completion and accuracy of required kitchen documentation, including temperature logs, sanitation records, opening and closing checklists, waste tracking, and incident reports.
• Responds effectively to emergencies such as equipment failures, power outages, medical incidents, fire alarms, or unexpected volume surges and escalating issues per protocol.
• Maintains strict confidentiality of all departmental, employee, and company information.
• Performs additional job-related duties as assigned to support efficient kitchen operations.

• Must be at least 21 years of age.
• Associate degree in culinary arts or related field preferred, or a minimum of two years of culinary experience with an equivalent combination of education and experience.
• Minimum of one year of supervisory or lead culinary experience required.
• Prior experience in a high-volume, multi-outlet, hotel, or casino food and beverage operation preferred.
• Strong verbal and written communication skills with the ability to prepare reports, correspondence, and procedures.
• Proficiency in Microsoft Office applications including Excel, Word, and Outlook.
• Working knowledge of labor management, productivity standards, scheduling, and overtime control.
• Demonstrated ability to analyze basic financial and operational metrics, including ratios, percentages, and productivity measures.
• Proven ability to interact professionally with guests, team members, and leadership and resolve issues diplomatically and effectively.
• Flexibility to work varying shifts including nights, weekends, holidays, and overtime as business needs require.