Sous Chef - Employee Dining Room (EDR)

KEY JOB FUNCTIONS - OPERATIONS & CULINARY LEADERSHIP

• 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.
• Assist with 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.
• Assist 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.

EDUCATION & EXPERIENCE

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.

QUALIFICATIONS

• 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.

Salary $55,000.00 USD