Sous Chef - Stadium

Boyd Gaming•Cincinnati, OH

About The Position

The Sous Chef provides direct and general supervision to the culinary team in an assigned outlet and shift, ensuring quality food preparation and guest satisfaction while supporting Belterra Park’s vision, mission, and values. The role oversees cooking operations, team-member performance, food safety, service coordination, inventory, costs, and kitchen readiness. It also assists the Room Chef with department plans, budgets, policies, procedures, and menu development.

Requirements

Knowledge of preparing stocks, soups, mother sauces, and a variety of meats, poultry, game, and seafood.
Demonstrated understanding of kitchen operations.
Prior supervisory experience.
Typically acquired through a culinary arts degree or accredited apprenticeship and four years of progressive food-preparation experience, including at least one year in a supervisory capacity, or an equivalent combination of training, education, and experience demonstrating ability to perform the role.

Responsibilities

Deliver friendly, courteous, and responsive service to internal and external guests in accordance with the Boyd Gaming Way.
Staff, schedule, evaluate, train, develop, and monitor team members; recommend wage increases, promotions, demotions, discipline, and other employment actions.
Apply department objectives, standards, guidelines, and budget while adjusting daily schedules to business levels.
Oversee cooking methods, portion control, food-delivery timing, garnishing, food quality, and presentation.
Monitor compliance with health regulations for food handling, storage, temperatures, and workplace cleanliness.
Assist the Room Chef with department management plans, including budgets, labor schedules, and accountability systems.
Assist the Room Chef in developing and implementing policies, procedures, rules, and operations manuals.
Maintain communication between front-of-house and back-of-house teams and take ownership of assigned areas.
Prepare and post daily table-talks for specials, produce sample dishes for pre-shifts, and review nightly special postings, prep-level reports, and critical inventory comparisons.
Conduct periodic quality checks, including temperature checks.
Monitor purchasing, staffing, food preparation, and inventory to control food and labor costs and waste within budget.
Evaluate food preparation by observing techniques and tasting results to maintain quality and consistency.
Assist with menu changes to support variety and food quality.
Monitor food storage for quality and compliance with health requirements.
Coordinate with front-of-house staff to expedite orders and service, maintain clean work areas, and address customer requests.
Help write and cost recipes and develop a recipe collection.
Ensure all stations are stocked and set up properly.
Conduct kitchen walkthroughs to check food quality and cleanliness against corporate specifications.
Ensure kitchen equipment and working conditions are maintained.
Perform other duties assigned by management.