Sous Chef - Employee Dining Room (EDR)

Caesars Entertainment•Baltimore, MD

16d•Onsite

About The Position

The Sous Chef will supervise and direct daily Employee Dining Room culinary operations, leading food production, preparation, presentation, and portion control. This role supports various events, conducts pre-shift meetings, and ensures consistent food quality, cleanliness, and service standards. The Sous Chef is responsible for resolving operational concerns and ensuring compliance with company standards and food safety regulations. Additionally, the role involves team leadership and development, food cost and inventory management, financial accountability, compliance and safety, communication and collaboration, and ensuring operational readiness.

Requirements

Supervise and direct daily Employee Dining Room culinary operations.
Lead food production, preparation, presentation, and portion control.
Support banquet functions, marketing events, VIP events, and special catered events.
Conduct pre-shift meetings and communicate operational priorities.
Maintain consistent food quality, cleanliness, and service standards.
Resolve operational concerns and support service recovery efforts.
Ensure compliance with company standards and food safety regulations.
Directly supervise Employee Dining Room Cooks and Employee Dining Room Attendants.
Coach, develop, and motivate team members.
Conduct training on culinary techniques, sanitation, safety, and operational procedures.
Assist with hiring, onboarding, performance management, and corrective action.
Foster teamwork, accountability, and employee engagement.
Monitor inventory levels, ordering, receiving, storage, and product rotation.
Conduct inventory counts and investigate variances.
Control food costs through proper portioning and waste reduction.
Ensure products are stored and handled according to regulatory standards.
Monitor labor utilization and productivity.
Assist in preparing schedules supporting business demands.
Identify opportunities to improve quality while controlling costs.
Support budget objectives and operational efficiency.
Ensure compliance with health department regulations, OSHA requirements, food safety standards, and company policies.
Maintain a safe working environment.
Document incidents and operational concerns appropriately.
Support audits and inspections by regulatory agencies.
Partner with Culinary, Banquets, Beverage, Facilities, Marketing, and Casino Operations teams.
Provide operational updates and shift summaries.
Support property-wide food and beverage initiatives.
Conduct opening, shift, and closing inspections.
Verify adequate staffing, inventory, and equipment readiness.
Ensure EDR and event spaces are prepared for service demands.

Responsibilities

Supervise and direct daily Employee Dining Room culinary operations.
Lead food production, preparation, presentation, and portion control.
Support banquet functions, marketing events, VIP events, and special catered events.
Conduct pre-shift meetings and communicate operational priorities.
Maintain consistent food quality, cleanliness, and service standards.
Resolve operational concerns and support service recovery efforts.
Ensure compliance with company standards and food safety regulations.
Directly supervise Employee Dining Room Cooks and Employee Dining Room Attendants.
Coach, develop, and motivate team members.
Conduct training on culinary techniques, sanitation, safety, and operational procedures.
Assist with hiring, onboarding, performance management, and corrective action.
Foster teamwork, accountability, and employee engagement.
Monitor inventory levels, ordering, receiving, storage, and product rotation.
Conduct inventory counts and investigate variances.
Control food costs through proper portioning and waste reduction.
Ensure products are stored and handled according to regulatory standards.
Monitor labor utilization and productivity.
Assist in preparing schedules supporting business demands.
Identify opportunities to improve quality while controlling costs.
Support budget objectives and operational efficiency.
Ensure compliance with health department regulations, OSHA requirements, food safety standards, and company policies.
Maintain a safe working environment.
Document incidents and operational concerns appropriately.
Support audits and inspections by regulatory agencies.
Partner with Culinary, Banquets, Beverage, Facilities, Marketing, and Casino Operations teams.
Provide operational updates and shift summaries.
Support property-wide food and beverage initiatives.
Conduct opening, shift, and closing inspections.
Verify adequate staffing, inventory, and equipment readiness.
Ensure EDR and event spaces are prepared for service demands.