Sous Chef, Amici Italia (Full-Time; Varied)

Harrah's Cherokee Casino Resort•Cherokee, NC

2d•Onsite

About The Position

The Sous Chef supports the daily culinary operations of the assigned kitchen by overseeing food preparation, ensuring product quality, and providing hands‑on leadership to kitchen staff. This role maintains high standards of food production, sanitation, and safety while assisting with menu execution, inventory control, and cost management. The Sous Chef works all stations as needed, conducts shift‑level communication, and ensures that recipes, presentation standards, and operational procedures are consistently followed. As a key leader in the kitchen, the Sous Chef trains and develops team members, supports staffing and scheduling needs, and fosters a positive, team‑oriented environment that delivers exceptional service to guests and fellow associates. The position upholds all regulatory, departmental, and company policies while promoting the values and service culture of Caesars Entertainment.

Requirements

Must be 21 years of age or older.
High School diploma or GED required.
Two years successful culinary experience required.
One year culinary supervisory experience required.
ServSafe certification is required.
Strong guest service, communication, decision‑making, and teamwork skills; able to multitask, prioritize, and work closely with others while remaining adaptable, eager to learn, and receptive to direction.
Professional appearance with high personal hygiene standards; proficient with Microsoft applications, including Excel; extremely detail‑oriented with a strong work ethic and desire for continued growth.
Able to remain mobile throughout the casino, stand for extended periods, perform frequent physical movements, lift up to 50 pounds and push and pull up to 300 pounds in a cart, and respond to visual and auditory cues.
Effective in fast‑paced, high‑pressure environments; able to communicate clearly in English and follow instructions accurately.
Comfortable working amid varying noise, temperature, lighting, crowds, and air quality (including secondhand smoke), with flexibility to work evenings, weekends, and holidays.

Nice To Haves

Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred.

Responsibilities

Model the organization’s mission, values, ethics, and service culture in all daily interactions and decisions.
Support departmental goals by helping implement plans, procedures, and improvements set by management.
Identify operational challenges and recommend practical solutions to enhance efficiency and service quality.
Supervise daily activities within the assigned area to ensure accuracy, consistency, and adherence to established standards.
Coordinate staffing, task assignments, and workflow to meet operational needs and maintain service levels.
Ensure compliance with policies, procedures, and regulatory requirements, addressing issues promptly and escalating when necessary.
Monitor resource use, supplies, and labor to support cost‑effective operations.
Track key performance indicators and report trends, issues, or improvement opportunities to management.
Assist in implementing process improvements that enhance productivity and operational outcomes.
Maintain a welcoming, professional environment that reflects the organization’s brand and service expectations.
Resolve guest or internal partner concerns promptly and effectively, escalating when appropriate.
Use feedback and service observations to help improve the overall experience and uphold quality standards.
Provide daily guidance, coaching, and support to Team Members to ensure strong performance and engagement.
Foster a positive, collaborative work environment that encourages communication, teamwork, and accountability.
Assist with onboarding, training, and skill development to support Team Member growth and departmental readiness.
Participates in employment decisions, including hiring, promotion, discipline, and termination, with recommendations that are given particular weight by management.