Sous Chef- Sports Bar

Hollywood Casino Lawrenceburg • Lawrenceburg, IN

19d

About The Position

The Sous Chef assists the Chef with the day-to-day operation of the kitchen and is responsible for daily menus and specials while controlling costs and maintaining high quality. The role provides guidance and daily supervision to department staff, supports operational goals and performance and profit objectives, and helps ensure guest satisfaction. The position may include supervisory responsibilities, including staff development, training, performance feedback, recognition, workflow coordination, and recommendations related to staffing and scheduling.

The Sous Chef produces menu items, follows preparation lists, keeps kitchens stocked and ready for service, supports departmental budgets, and assists with cost controls through consistent pars and inventory monitoring. The role also assists the Chef de Cuisine with administrative work, maintains quality assurance and health standards, supports regulatory compliance, and promotes safe work practices and strong customer service. The position requires flexibility to work all shifts, including holidays, nights, weekends, and overtime as business needs dictate.

Requirements

• Must be at least 21 years of age.
• Associate degree (A.A.) in culinary arts or a related field, with at least two years of culinary experience, or an equivalent combination of education and experience.
• At least one year of previous supervisory experience.
• Excellent verbal and written communication skills.
• Proficiency in Microsoft Excel, Word, and Outlook.
• Flexibility to work all shifts, including holidays, nights, weekends, and overtime as business needs dictate.
• Ability to write reports, business correspondence, and procedure manuals; present information effectively and respond to questions from groups and individuals.
• Ability to perform arithmetic with whole numbers, fractions, and decimals; compute rates, ratios, and percentages; and draw and interpret bar graphs.
• Ability to interact with guests, staff, and colleagues and resolve problems and conflicts diplomatically and tactfully.
• Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals, and to write routine reports and correspondence.
• Ability to perform calculations using American money and weight, volume, and distance measurements.
• Ability to operate an adding machine and demonstrate basic computer skills.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to qualify for licenses and permits required by federal, state, and local regulations.
• Ability to meet the physical requirements of the role, including regularly standing, using hands, reaching, and talking, walking, or hearing; occasionally stooping, kneeling, crouching, climbing, balancing, and sitting; and occasionally lifting or moving up to 100 pounds.

Responsibilities

• Assist the Chef with the day-to-day operation of the kitchen and maintain daily menus and specials at the lowest possible cost consistent with quality standards.
• Provide guidance and daily supervision to department staff and support operational goals and performance and profit objectives.
• Follow scheduling requirements and coordinate scheduling concerns with the manager, with attention to guest satisfaction.
• Produce menu items, follow preparation lists, and ensure kitchens are stocked and ready for service.
• Support compliance with departmental budgets and assist with cost-control procedures by monitoring pars and inventory.
• Promote superior customer service and ensure team members follow customer service standards; address issues as they arise.
• Assist the Chef de Cuisine with administrative duties, including tracking and maintaining attendance records.
• Help maintain quality assurance procedures and acceptable health department and customer service standards.
• Ensure regulatory compliance within the area of responsibility and report potential issues to management.
• Maintain confidentiality in departmental and company matters.
• Communicate positively and use ACES Training skills with patrons and coworkers.
• Perform duties safely and report potential safety hazards to management.
• Perform reasonable temporary duties outside the position description when considered necessary for efficiency, productivity, or guest service.
• Support staff development and training programs and rewards and recognition programs.
• Evaluate team members and provide constructive performance feedback.
• Recommend staffing actions, including interviewing and hiring, and scheduling plans and assignments to meet business needs.
• Manage work procedures and expedite workflow.
• Recommend employee performance actions, including discipline, coaching, and counseling.

Benefits

• Wellness programs supporting financial, physical, and mental well-being.
• Day-one medical coverage may be available depending on position.
• 401(k) matching may be available depending on position.
• Annual performance bonus may be available depending on position.
• Paid time off earned according to local policy and increasing with length of employment.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree