Executive Sous Chef

Caesars Entertainment•Chandler, OK

12d

About The Position

The Executive Sous Chef oversees food production and kitchen operations across multiple outlets. The role develops and ensures compliance with standard recipes and production methods, manages food-cost controls to support financial performance, and maintains guest service and food quality standards. It coordinates hot and cold food production, inspects food and beverage products, and maintains cleanliness and kitchen safety. The Executive Sous Chef trains, develops, and directs kitchen staff; interviews and selects employees; conducts performance reviews; handles employee complaints or grievances; and may recommend or take disciplinary action. The role monitors compliance with federal, state, and gaming laws and follows company and department policies. A flexible schedule, including weekends, evenings, and holidays, and a reasonable amount of overtime may be required.

Requirements

College degree in Hotel, Restaurant Management, and/or Culinary Arts.
Minimum of 5 years of culinary management experience at the Sous Chef level or above.
Fluent ability to speak, read, write, and understand English; must also understand the primary language(s) used in the workplace.
Knowledge of food and beverage management in food-service operations.
Ability to lead, implement a strategic vision, and plan day-to-day operations.
Ability to coordinate multiple tasks and handle high-stress work environments.
Ability to perform job-related physical activities, including bending, reaching, grasping, lifting, carrying, repetitive motions, and using knives, handheld instruments, and food-preparation equipment.
Visual acuity for near and far distances and hearing sufficient for the immediate environment.
Ability to move about the property and kitchen areas easily.
Ability to work in extreme hot and cold temperatures.

Nice To Haves

Previous casino-related experience.

Responsibilities

Develop and ensure compliance with standard recipes and production methods.
Manage food-cost controls and generate maximum financial performance for all outlets.
Improve and maintain guest service that meets or exceeds company standards.
Ensure consistently high-quality food production across all outlets.
Maintain and improve cleanliness, kitchen safety, and food quality.
Plan and coordinate hot and cold food production.
Inspect food and beverage products for quality, specifications, and proper quantities.
Train, develop, and direct kitchen staff using approved management practices.
Oversee multiple outlets simultaneously, prioritizing and delegating according to business demands.
Act as a role model and encourage others to represent Harrah’s positively.
Adhere to department and company policies and procedures.
Interview, select, and train employees.
Conduct performance reviews and recommend wage increases and promotions.
Handle employee complaints or grievances.
Recommend disciplinary action or discipline employees.
Monitor compliance with federal, state, and gaming laws.
Work a flexible schedule that includes weekends, evenings, and holidays, and work a reasonable amount of overtime when required.