Senior Sous Chef

The Big Easy Casino • Hallandale Beach, FL

6d • Onsite

About The Position

We are seeking a highly skilled and motivated Senior Sous Chef with at least 7 years of experience in a fast-paced, multi-venue environment, preferably within a casino and hotel setting. As an Senior Sous Chef, you will play a key leadership role in managing the day-to-day culinary operations of our diverse dining outlets. You will ensure the highest standards of food quality, presentation, and safety, while supporting and executing the vision of the Director of Food and Beverage.

Requirements

• High School Diploma.
• Minimum of 7 years of culinary experience, including 3+ years in a leadership role in a high-volume, multi-venue environment.
• Comfortable working in a hot, fast-paced kitchen environment.
• Must be able to obtain the appropriate state occupational license.
• Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
• Ability to lead, motivate, and develop kitchen staff.
• Ability to work under pressure and in a fast-paced environment.
• Exceptional attention to detail and a passion for high-quality food and guest service.
• Must adhere to the hygiene and dress code standards for the department.
• Strong time management and culinary skills.
• Must be able to lift up to 50lbs.
• Required to work a flexible schedule which includes nights, weekends and holidays.

Nice To Haves

• College degree or certification in culinary field/hospitality field preferred.

Responsibilities

• Kitchen Leadership: Oversee the day-to-day culinary operations across multiple venues, including fine dining, casual dining, and catering services.
• Team Management: Supervise, mentor, and develop a team of chefs, cooks, and kitchen staff. Foster a positive, collaborative work environment and ensure smooth coordination between kitchen teams.
• Menu Development: Assist the Director of Food and Beverage in designing, creating, and implementing seasonal menus. Contribute to the development of new recipes and ensure dishes meet quality and consistency standards.
• Quality Control: Ensure all food items are prepared, cooked, and presented to the highest standards. Conduct regular inspections of food storage, preparation, and serving areas to ensure cleanliness and compliance with health and safety regulations.
• Training & Development: Train kitchen staff in proper cooking techniques, kitchen operations, and food safety practices. Lead by example in maintaining cleanliness, organization, and adherence to safety protocols.
• Inventory & Ordering: Oversee inventory control, ensuring proper ordering and rotation of stock. Work closely with suppliers to ensure the best quality ingredients are always available.
• Budget & Cost Control: Assist in managing food costs, labor costs, and other expenses within the kitchen. Work closely with the Director of Food and Beverage to maintain budget targets and implement cost-saving initiatives without compromising quality.
• Guest Experience: Work collaboratively with the front-of-house teams to ensure exceptional guest satisfaction. Address guest concerns or special dietary requests in a timely and professional manner.
• Compliance: Ensure compliance with all food safety standards, health department regulations, and company policies. Maintain a safe and organized work environment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED