Restaurant Sous Chef- Omaha
Ho-Chunk, Inc.•Omaha, NE
•Onsite
About The Position
The Restaurant Sous Chef supports the Executive Chef in leading daily kitchen operations while ensuring all menu items are prepared and presented to the highest standards of quality, consistency, and food safety. This position provides hands-on leadership to the culinary team, coordinates daily kitchen operations, assists with cost and inventory controls, and helps create an exceptional dining experience for every guest.
Requirements
- Must be at least 19 years of age.
- Minimum of 5 years of kitchen experience, including at least 2 years in a supervisory or leadership role.
- Strong leadership, communication, coaching, and team-development skills.
- Excellent organizational and time-management abilities.
- Thorough knowledge of food preparation techniques, kitchen equipment, sanitation practices, and food safety standards.
- Strong problem-solving and decision-making skills.
- Ability to effectively lead and perform in a fast-paced, high-volume culinary environment.
- Demonstrated commitment to food quality, consistency, and exceptional guest service.
- Must be able to obtain and maintain a Nebraska Gaming License.
- ServSafe Certification required.
- Food Handler Certification required.
- TIPS Alcohol Certification required.
Nice To Haves
- Associate degree in Culinary Arts or a related field preferred; equivalent education and/or relevant experience may be considered.
Responsibilities
- Assists the Executive Chef with the day-to-day operation of the kitchen, including task delegation and supervision of culinary team members.
- Ensures food is prepared according to established recipes, specifications, portion requirements, and presentation standards.
- Monitors food quality, consistency, freshness, and portion control.
- Collaborates with the Executive Chef on menu development, including specialty menus and large-party offerings.
- Trains, coaches, develops, and provides ongoing direction to culinary team members.
- Assists with employee scheduling, performance management, and staff development.
- Ensures compliance with food handling, sanitation, health, and safety standards.
- Oversees inventory, ordering, receiving, storage, and rotation of food products and kitchen supplies.
- Assists with food and labor cost controls, including menu costing and waste reduction.
- Maintains cleanliness, organization, and operational readiness throughout kitchen and food preparation areas.
- Utilizes POS and inventory systems to track products and maintain accurate records.
- Provides exceptional guest service and maintains a professional appearance and demeanor.
- Attends required meetings, training sessions, and departmental activities.
- Performs other duties as assigned.
Benefits
- Medical, dental, and vision coverage
- 401(k) with company match and immediate vesting
- Paid vacation, holidays, and sick time
- Quarterly incentive program
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
