Sous Chef - In Room Dining

Wynn Resorts•Everett, MA

About The Position

The Sous Chef for In Room Dining supports culinary management in kitchen operations, including cost control, inventories, food requisitions, staff management and training, and supervision of food production across kitchen stations. The role ensures food quality meets outlet standards and that applicable health regulations, safety standards, and company and departmental policies are followed. The position assists with daily kitchen activities, menu planning and meal preparation for groups of varying sizes. It also supports hiring, performance management, employee engagement, team communication, guest relations, purchasing, budgeting, and inventory. The Sous Chef may prepare food alongside cooks and chefs, maintain sanitary kitchen and storage areas, and help resolve guest and team-member concerns. The role requires managing competing priorities in a hospitality environment with varying schedules based on business needs.

Requirements

Must be at least 21 years of age.
Must obtain and maintain registration or a license issued by the Massachusetts Gaming Commission, and any required licenses or active work cards.
High school degree or equivalent required.
At least 3 years of experience as a chef in a full-service restaurant required.
Extensive sanitation and culinary knowledge and demonstrated knife skills required.
Experience with planning and project management required.
Outstanding organizational, interpersonal, and administrative skills and excellent attention to detail required.
Ability to read, analyze, and interpret policy and procedure manuals, maintenance instructions, and related documents.
Ability to respond to common inquiries from employees or guests, write detailed instructions and correspondence, and present information effectively in individual and group settings.
Fluency in English required.
Ability to perform basic mathematical calculations, interpret reports, maintain reports upon request, define problems, collect data, establish facts, and draw valid conclusions.
Ability to meet the physical demands of the role, including regularly standing, walking, sitting, using hands to handle objects or controls, and lifting or maneuvering at least 50 pounds.
Ability to work varying schedules to reflect business needs.
Ability to interact professionally with internal and external guests.

Nice To Haves

ServSafe or equivalent certification preferred.
Culinary arts degree or equivalent experience preferred.
One year of leadership experience preferred.
Hospitality experience preferred.
General computer skills and basic knowledge of Microsoft Office preferred.
Knowledge of union and non-union working environments preferred.
A second language is a plus.

Responsibilities

Implement Encore Boston Harbor core values and property and department standards.
Assist in managing daily kitchen activities and maintaining restaurant performance.
Manage and support team members within the area of responsibility, including hiring, performance management, engagement, training, and feedback.
Monitor kitchen activities to ensure compliance with internal policies, applicable laws, regulations, and controls.
Help maintain high levels of property-wide service and satisfaction.
Facilitate communication through regularly scheduled meetings with kitchen team members and other departments.
Keep informed of departmental developments and recommend improvements to support department and company success.
Manage internal and external guest relations and address guest and team-member issues as appropriate.
Manage multiple priorities and meet deadlines in stressful, high-pressure situations.
Assist with menu planning and prepare meals for groups of varying sizes.
Clean or ensure sanitary conditions and operating order of kitchen appliances, equipment, food storage areas, and the kitchen.
Purchase food and kitchen supplies and verify their quality and quantity for daily operations and functions.
Estimate food purchasing needs based on the function and number of guests.
Plan, budget, provision, and maintain inventory.
Mix, chop, and cook as needed to support cooks and chefs.
Ensure meal quality and guest satisfaction.
Prioritize safety and follow department and company safety standards.
Maintain industry knowledge through continuing education and training.
Perform other job-related duties as assigned.