Sous Chef - Employee Dining Room (EDR)

Caesars Entertainment•Baltimore, MD

13d•$55,000•Onsite

About The Position

This role supervises and directs daily Employee Dining Room (EDR) culinary operations, including food production, preparation, presentation, and portion control. The Sous Chef supports various events, conducts pre-shift meetings, and ensures consistent food quality, cleanliness, and service standards. They also resolve operational concerns and ensure compliance with company standards and food safety regulations. The position involves leading and developing the EDR Cooks and Attendants, conducting training, and assisting with hiring and performance management. Additionally, the Sous Chef monitors inventory, controls food costs, manages labor, and supports budget objectives. They are responsible for ensuring compliance with health department regulations, OSHA, food safety standards, and company policies, while maintaining a safe working environment. Collaboration with various departments and ensuring operational readiness are also key aspects of this role.

Requirements

High School Diploma or GED.
Minimum three (3) years of culinary leadership experience.
Experience supervising and developing front-line team members.
Experience with inventory control, scheduling, labor management, and food cost controls.
Strong leadership, coaching, and team-building skills.
Extensive culinary knowledge and banquet production experience.
Strong organizational and decision-making abilities.
Ability to multitask in a fast-paced environment.
Proficiency with Microsoft Office and hospitality management systems.
Ability to obtain and maintain required gaming credentials.
Ability to stand and walk for extended periods.
Ability to lift, carry, push, and pull up to 50 pounds.
Ability to bend, stoop, reach, and move throughout kitchen operations.

Nice To Haves

Associate degree in Culinary Arts, Hospitality Management, or related field.
Previous casino, hotel, resort, employee dining, institutional dining, or banquet experience.
ServSafe Manager Certification or equivalent.

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.