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