Sous Chef - Timberline Grill

PENN Entertainment•Black Hawk, CO

20h

About The Position

The Sous Chef at Timberline Grill provides guidance and daily supervision to department staff and supports operational, performance, and profit objectives. The role leads the kitchen during service when the Chef de Cuisine is absent, including running expo and maintaining station standards through close. The Sous Chef prepares menu items, follows prep lists, keeps the kitchen stocked and ready for service, and maintains mastery of the steakhouse program, including steak cuts and temperatures, grill and broiler execution, dry-aged products, and Wagyu offerings. The position trains team members on tableside presentations, maintains recipe and specification standards—including the house-extruded pasta program—and ensures menu allergen information is accurate and followed. It models and enforces food safety and sanitation practices, places and verifies vendor orders using Coupa, and supports special events such as wine dinners, prix fixe services, and banquet functions featuring Timberline menu items. The Sous Chef also supports departmental budgets and cost controls, monitors pars and inventory, trains and coaches culinary team members, documents coaching conversations, and completes assigned field audits using myField. The role promotes superior customer service, assists the Chef de Cuisine with administrative tasks such as attendance records, supports quality assurance and regulatory compliance, reports potential issues to management, and maintains confidentiality. Ability to work all shifts, including nights, weekends, and holidays, is required as business needs dictate.

Requirements

Associate degree (A.A.) in culinary arts or a related field and at least two years of culinary experience, or an equivalent combination of education and experience.
At least one year of previous supervisory experience.
Excellent written and verbal communication skills; fluency and literacy in English.
Proficiency in Microsoft Office applications, including Excel, Word, and Outlook, and ability to work with ordering and inventory systems such as Coupa.
Ability to maintain a high level of confidentiality and professionalism.
Ability to write reports, business correspondence, and procedure manuals.
Ability to present information effectively and respond to questions from groups of managers, clients, customers, and the general public.
Ability to perform arithmetic using whole numbers, common 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 work all shifts, including nights, weekends, and holidays, as business needs dictate.
Must hold a current food manager certification (ServSafe or state equivalent), or obtain it within 30 days of the start date.

Nice To Haves

Fine dining or steakhouse experience preferred.

Responsibilities

Provide guidance and daily supervision to staff in the department.
Support operational goals and monitor performance and profit objectives.
Lead the kitchen during service in the absence of the Chef de Cuisine, run expo, and maintain station standards through close.
Adhere to scheduling and coordinate concerns with the manager, with attention to guest satisfaction.
Prepare Timberline Grill menu items, follow prep lists, and ensure the kitchen is stocked and ready for service.
Maintain working mastery of steak cuts and temperatures, grill and broiler execution, the dry-aged program, and Wagyu offerings.
Execute and train team members on tableside presentations, including bourbon flambé carving and tableside composed presentations.
Uphold recipe and specification standards, including the house-extruded pasta program, and ensure allergen information is accurate and followed at station level.
Model and enforce food safety and sanitation standards, including temperature monitoring and logs, cooling documentation and labeling, and corrective action when standards slip.
Place and verify vendor orders against pars and delivery schedules using Coupa.
Support special events, including wine dinners, prix fixe services, and banquet functions featuring Timberline menu items.
Support compliance with departmental budgets and assist with cost-control methods and procedures by monitoring pars and inventory.
Train and coach culinary team members and document coaching conversations with team member acknowledgement.
Complete assigned field audits under the employee’s own myField login and ensure assigned team audits are completed accurately.
Promote and demonstrate superior customer service in accordance with department and company standards and programs.
Ensure customer service standards are followed by team members and address issues as they arise.
Assist the Chef de Cuisine with administrative duties, such as tracking and maintaining attendance records.
Assist in maintaining quality assurance procedures to meet health department and customer service standards.
Ensure regulatory compliance within the area of authority and report potential issues to management.
Maintain strict confidentiality in departmental and company matters.

Benefits

Day-one medical coverage for eligible positions
Medical, dental, vision, life, and short-term disability insurance for full-time team members
401(k) matching
Annual performance bonus
Paid time off, accrued according to local policy and increasing with length of employment
Discounted casino bus tickets
Discounted RTD EcoPass
Monthly hot meal served by the Leadership Team
20% discount for Starbucks, Ara Spa, and food outlets
Colorado Gaming License reimbursement after 90 days of employment
Hotel discounts at PENN properties and discounts on goods and services
Education reimbursement program
Annual scholarship program
Career development opportunities
Wellness programs supporting financial, physical, and mental well-being