Executive Sous Chef (65784)

Catawba Two Kings Casino • Kings Mountain, NC

22d

About The Position

The Executive Sous Chef serves on the casino’s executive culinary operations team, reporting directly to the Executive Chef and helping execute the property’s overall culinary vision. The role oversees day-to-day back-of-house operations across outlets, ensuring consistency, quality, and efficiency. It leads culinary staff and supports hands-on kitchen execution, menu development, financial and inventory controls, guest experience, food safety, sanitation, and regulatory compliance. The position requires flexibility to work nights, weekends, holidays, and special events as business needs require.

The role designs seasonal menus aligned with guest demographics, culinary trends, and the casino’s brand; develops recipes and plating techniques; and customizes offerings for events, banquets, holidays, and promotions. It also manages food and labor costs, budgets, forecasts, purchasing, inventory, portion control, and waste reduction. The Executive Sous Chef collaborates with front-of-house, banquet, food and beverage, marketing, facilities, and maintenance teams to support service, promotions, guest feedback, and equipment upkeep.

The position requires at least five years of progressive food and beverage experience as a senior culinary leader in a high-volume resort, hotel, or casino environment. Michelin or James Beard experience is preferred. A culinary arts degree, business degree, or related field experience is preferred. The employee must be able to obtain a Catawba Gaming License.

Requirements

• At least 5 years of progressive food and beverage experience as a senior culinary leader in a high-volume resort, hotel, or casino environment.
• Advanced understanding of kitchen operations, production systems, menu engineering, and team leadership.
• Proven experience managing large culinary teams, overseeing multiple outlets, and maintaining profitability in a competitive food and beverage environment.
• Flexibility to work nights, weekends, holidays, and special events as required by business needs.
• Proficiency in food costing, recipe development software, POS systems, and Microsoft Office Suite, including Word, Excel, Outlook, and PowerPoint.
• Excellent communication, interpersonal, and conflict resolution skills.
• Ability to remain calm, focused, and solutions-oriented in high-pressure or guest-facing situations.
• Must be able to obtain a Catawba Gaming License.

Nice To Haves

• Michelin or James Beard experience.
• A degree in Culinary Arts, business, or a related field, or related field experience.

Responsibilities

• Direct and oversee culinary staff, including restaurant chefs, sous chefs, kitchen managers and supervisors, cooks, stewarding supervision, and kitchen workers.
• Coach and mentor employees to support skill development, accountability, and a respectful, inclusive, growth-oriented workplace.
• Schedule staff and manage labor to meet business demands, maintain productivity, and control overtime costs.
• Lead by example on the kitchen floor and provide hands-on support during high-volume periods.
• Design seasonal menus and develop recipes, plating techniques, and ingredient pairings suited to guest demographics, culinary trends, and the property’s brand.
• Customize menus for special events, banquets, holidays, and promotions in collaboration with food and beverage and marketing teams.
• Maintain inclusive menu options for dietary needs and restrictions, including vegetarian, gluten-free, low-sodium, and allergen-sensitive options.
• Forecast, budget, and report on food and labor costs to support property financial goals.
• Monitor food cost percentages and adjust preparation levels, portions, and menu pricing as needed.
• Oversee ordering, receiving, vendor management, inventory, and waste reduction.
• Implement portion control and recipe standardization to reduce waste, improve margins, and maintain consistency.
• Partner with front-of-house leaders, banquet managers, and the food and beverage director to align service goals, plan events, and resolve operational issues.
• Support front-of-house teams with culinary knowledge and help marketing develop culinary campaigns and promotions, including photography and social media initiatives.
• Resolve food-related guest concerns and use feedback to improve offerings and operations.
• Oversee food production from ingredient sourcing and preparation through final plate execution, ensuring consistency in flavor, appearance, and timing.
• Set and enforce plate presentation and taste standards, and coordinate preparation and kitchen-line operations during high-volume service.
• Conduct line checks and walkthroughs to verify food temperatures, appearance, cleanliness, and ingredient rotation.
• Ensure compliance with federal, state, and local food safety regulations, including FDA, OSHA, and tribal health standards.
• Lead sanitation and food handling practices, including deep-cleaning schedules, temperature logging, and cross-contamination prevention.
• Conduct safety training and certifications covering allergen protocols, knife safety, equipment use, and hygiene.
• Maintain kitchen equipment in safe, working condition and coordinate repairs or replacements with facilities and maintenance.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed