Executive Sous Chef

Catawba Two Kings Casino•Kings Mountain, NC

24d

About The Position

The Executive Sous Chef is a member of the casino’s executive culinary operations team and works directly under the Executive Chef to support and execute the property’s overall culinary vision. The role oversees day-to-day back-of-house operations, ensuring consistency, quality, and efficiency across all outlets. It directs culinary staff and supports a cohesive, productive kitchen team through coaching, mentorship, scheduling, hands-on leadership, and management of labor. The Executive Sous Chef develops seasonal menus and recipes, adapts offerings for events and promotions, and maintains inclusive options for guests with dietary needs and restrictions. The role manages kitchen financials, food and labor costs, inventory, procurement, vendor relationships, portion control, and waste reduction. It collaborates with front-of-house, banquet, food and beverage, and marketing teams to support service, events, promotions, and guest experience. The position oversees food production and quality standards, including preparation, presentation, timing, line operations, and regular checks. It ensures compliance with food safety and sanitation requirements, leads safety and food-handling training, and coordinates maintenance of kitchen equipment. The role requires flexibility to work nights, weekends, holidays, and special events as business needs require.

Requirements

Minimum 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, including production systems, menu engineering, and team leadership.
Proven experience managing large culinary teams, overseeing multiple outlets, and maintaining profitability.
Flexibility to work nights, weekends, holidays, and special events as business needs require.
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

Experience with Michelin- or James Beard-recognized operations.
A degree in culinary arts, business, or a related field, or related field experience.

Responsibilities

Direct and oversee culinary staff across restaurant kitchens, kitchen management and supervision, cooking, and stewarding.
Coach and mentor staff to develop skills, promote accountability, and foster a respectful, inclusive workplace.
Schedule staff and manage labor to meet business demands, maintain productivity, and control overtime costs.
Provide hands-on leadership during high-volume periods and model effective kitchen practices.
Design seasonal menus aligned with guest demographics, culinary trends, and the casino’s brand and concepts.
Experiment with recipes, plating techniques, and ingredient pairings.
Customize menus for special events, banquets, holidays, and promotions in collaboration with food and beverage and marketing teams.
Maintain menu options that address dietary needs and restrictions, including vegetarian, gluten-free, low-sodium, and allergen-sensitive options.
Forecast, budget, and report on food and labor costs to meet or exceed financial goals.
Monitor food costs and adjust preparation levels, portions, and menu pricing as needed.
Oversee inventory, ordering, receiving, vendor management, and waste-reduction strategies.
Implement portion control and recipe standardization to reduce waste and improve consistency and margins.
Partner with front-of-house leaders, banquet managers, and the food and beverage director to coordinate service and events and resolve operational issues.
Support front-of-house staff with culinary knowledge so they can communicate effectively with guests.
Work with marketing on culinary campaigns, promotions, 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.
Establish and enforce standards for flavor, presentation, and timing.
Coordinate food preparation and kitchen-line operations during high-volume service.
Conduct line checks and walkthroughs, including checks of 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.
Ensure kitchen equipment is safe and in working condition and coordinate repairs or replacements with facilities and maintenance.