Lead Sous Chef

Odawa Casino Resort•Petoskey, MI

About The Position

The Lead Sous Chef assists the Executive Chef in directing daily operations across assigned culinary areas and serves as a senior culinary leader within the Food & Beverage department. The role oversees food production and service standards, food quality, operational efficiency, food safety compliance, labor management, and team member development. The Lead Sous Chef provides direct supervision and leadership to culinary staff, supports menu development, manages food and labor costs, and maintains a safe, organized, and productive kitchen environment. In the Executive Chef’s absence, this position acts as the operational leader of the kitchen and supports departmental and organizational objectives. The role provides hands-on leadership in a high-volume kitchen, coordinates food preparation for restaurants, banquets, catering, and special functions, and works to ensure consistent quality and presentation. It also contributes to menu and recipe development, inventory and purchasing, budgeting, regulatory compliance, equipment and facility oversight, staff scheduling, training, and administrative documentation. The Lead Sous Chef must be able to obtain the required gaming license and work flexible schedules that may include evenings, weekends, holidays, overtime, and special events.

Requirements

High school diploma or equivalent required.
Associate degree or formal certification from an accredited culinary institution required.
Minimum five years of progressive culinary leadership experience in a high-volume food service environment.
Minimum ten years of professional culinary experience, or an equivalent combination of education and experience.
Previous supervisory or management experience required.
Must obtain TIPS Certification within 30 days of employment or provide proof of current certification.
Must obtain ServSafe Manager Certification within 90 days of employment or provide proof of current certification; additional food safety certifications may be required.
Advanced knowledge of culinary techniques, food preparation, presentation, and menu development.
Strong understanding of food costing, inventory management, purchasing, and labor scheduling.
Thorough knowledge of food safety, sanitation, and regulatory compliance standards.
Ability to effectively lead, coach, and develop employees.
Strong organizational, problem-solving, and decision-making skills.
Ability to work effectively in a fast-paced, high-volume environment.
Proficiency with Microsoft Office and inventory management systems.
Ability to lift and carry up to 75 pounds and stand and walk for extended periods.
Ability to perform frequent bending, reaching, twisting, pushing, and pulling.
Ability to work in environments exposed to heat, cold, sharp tools, moving equipment, and wet surfaces.
Ability to work flexible schedules, including evenings, weekends, holidays, overtime, and special events.
Must be able to obtain a gaming license in accordance with LTBB Gaming Regulatory Commission regulations and serve in the position under applicable law.

Nice To Haves

Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred.
Casino, resort, hotel, or multi-outlet food and beverage experience preferred.
Working knowledge of current culinary trends and industry best practices.
Preference applies to Native Americans in accordance with applicable tribal law.

Responsibilities

Recommend hiring, termination, promotion, demotion, transfers, training opportunities, merit increases, performance evaluations, performance standards, scheduling, and disciplinary actions; support fair and equitable treatment of team members.
Establish performance expectations and monitor team member productivity and effectiveness.
Provide feedback and development opportunities to support team members’ personal and professional growth.
Create and maintain work schedules that meet operational needs while controlling labor costs.
Conduct department meetings, training sessions, and daily lineups; promote teamwork, accountability, and continuous improvement.
Oversee daily food production and service to ensure quality, consistency, and presentation standards.
Assist with menu development, recipe creation, testing, and implementation; ensure menu items follow established recipes and specifications.
Coordinate food preparation for restaurants, banquets, catering events, and special functions.
Monitor food quality throughout production and service, demonstrate proficiency at kitchen stations, and provide hands-on leadership during service.
Develop and maintain Standard Operating Procedures for culinary operations.
Support departmental financial objectives through food, labor, and inventory controls; monitor food costs, waste, spoilage, and product utilization.
Review inventory and place food and supply orders through approved purchasing systems.
Ensure proper receiving, storage, rotation, and utilization of products; recommend equipment, smallware, and supply purchases.
Participate in budget planning and expense management initiatives.
Ensure compliance with federal, state, tribal, health department, and organizational food safety requirements and applicable occupational safety standards.
Maintain ServSafe standards and promote safe food handling practices; conduct and document sanitation and food safety training.
Oversee food storage, product dating, temperature controls, cleaning schedules, and sanitation procedures.
Ensure kitchen equipment is maintained, cleaned, and operated safely; coordinate preventive maintenance and repair requests.
Inspect kitchens, storage areas, walk-in coolers, freezers, and production spaces, and maintain a clean, organized, professional work environment.
Maintain required records, reports, and departmental documentation; use Food Trak and other departmental systems to support operations.
Communicate effectively with other departments and leadership teams; protect confidential operational and employee information.
Attend required meetings, training sessions, and professional development activities; perform other duties as assigned.
Uphold the Odawa Casino mission and values in all aspects of the position.