Lead Sous Chef

Odawa Casino Resort•Petoskey, MI

About The Position

The Lead Sous Chef assists the Executive Chef in directing the daily operations of assigned culinary areas and serves as a senior culinary leader within the Food & Beverage department. The position is responsible for food quality, operational efficiency, food safety compliance, labor management, and team member development. The Lead Sous Chef supervises culinary staff, oversees food production and service standards, supports menu development, manages food and labor costs, and maintains a safe, organized, productive kitchen. The role serves as the operational leader of the kitchen in the Executive Chef’s absence. The Lead Sous Chef oversees food production and service, supports menu and recipe development, coordinates preparation for restaurants, banquets, catering, and special functions, and ensures products meet established standards. The role also supports financial and inventory management, including monitoring costs and waste, placing orders, and maintaining proper receiving, storage, rotation, and product use. It ensures food safety and regulatory compliance, oversees kitchen equipment and facility upkeep, maintains required records, and communicates with other departments and leadership. The position requires a high school diploma or equivalent and an associate degree or formal certification from an accredited culinary institution. Candidates must have at least five years of progressive culinary leadership experience in a high-volume food service environment and at least ten years of professional culinary experience or an equivalent combination of education and experience. Prior supervisory or management experience is required. The position requires a gaming license and certifications in TIPS and ServSafe Manager within the specified timeframes unless current certification is provided.

Requirements

High school diploma or equivalent.
Associate degree or formal certification from an accredited culinary institution.
At least five years of progressive culinary leadership experience in a high-volume food service environment.
At least ten years of professional culinary experience or an equivalent combination of education and experience.
Previous supervisory or management experience.
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.
Working knowledge of current culinary trends and industry best practices.
Ability to lead, coach, and develop employees effectively.
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.
Must be able to obtain a gaming license in accordance with LTBB Gaming Regulatory Commission regulations and applicable law.
Ability to lift and carry up to 75 pounds; stand and walk for extended periods; and frequently bend, reach, twist, push, and pull.
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.

Nice To Haves

Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
Casino, resort, hotel, or multi-outlet food and beverage experience.

Responsibilities

Make recommendations concerning hiring, termination, promotion, demotion, transfer, training opportunities, merit increases, performance evaluation, performance standards, scheduling, disciplinary action, and fair treatment of team members.
Set performance expectations and monitor team member productivity and effectiveness.
Support employee development through feedback, learning opportunities, and coaching.
Create and maintain schedules that meet operational needs and control labor costs.
Conduct department meetings, training sessions, and daily lineups.
Promote teamwork, accountability, and continuous improvement.
Oversee daily food production and service to meet quality, consistency, and presentation standards.
Assist with menu development, recipe creation, testing, and implementation.
Ensure menu items are prepared according to established recipes and specifications.
Coordinate food preparation for restaurants, banquets, catering events, and special functions.
Monitor food quality throughout production and service.
Work at kitchen stations and provide hands-on leadership during service.
Develop and maintain culinary Standard Operating Procedures.
Support departmental financial objectives through food, labor, and inventory controls.
Monitor food costs, waste, spoilage, and product utilization.
Review inventory levels and place orders through approved purchasing systems.
Ensure proper receiving, storage, rotation, and utilization of products.
Recommend equipment, smallware, and supply purchases to improve operational efficiency.
Participate in budget planning and expense management initiatives.
Ensure compliance with federal, state, tribal, health department, and organizational food safety requirements.
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 compliance with applicable Occupational Safety and Health standards and safe work practices.
Ensure kitchen equipment is maintained, cleaned, and operated safely.
Coordinate preventive maintenance schedules and repair requests.
Inspect kitchens, storage areas, walk-in coolers, freezers, and production spaces.
Maintain a clean, organized, and 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.