Sous Chef - Fireside Kitchen (Overnight)

Ameristar Casino Resort Spa Black Hawk•Black Hawk, CO

5d•$60,000 - $63,000

About The Position

The Sous Chef provides guidance and daily supervision to the Fireside Kitchen team and supports operational goals, performance, and profit objectives. The role leads kitchen service across breakfast, all-day, and late-night operations, including overnight shifts, running expo and maintaining station standards through close. The Sous Chef is expected to work at every station, train employees across stations, and fill in as a kitchen employee when needed. The position produces menu items, follows prep lists, keeps the kitchen stocked and ready for service, and helps develop menus and new food items. It maintains food specifications, recipe and allergen accuracy, and food quality, presentation, and portion standards. The Sous Chef orders supplies through Coupa, verifies vendor orders against pars and delivery schedules, and helps manage food and labor costs, inventory, and budgets. The Sous Chef oversees training and coaching, develops supervisors, interviews and hires employees, evaluates performance, conducts annual reviews, and administers corrective counseling. The role also supports Banquets, Sportsbook, and other culinary operations as business needs require. It ensures food safety, sanitation, employee safety, customer service, quality assurance, regulatory compliance, and adherence to company policies and service standards. This position requires the ability to work overnight and across shifts, including nights, weekends, and holidays.

Requirements

Five years of varied cooking experience.
One year of supervisory experience.
Two years of high-volume à la carte cooking experience.
Excellent written and verbal communication skills and fluency and literacy in English.
Proficiency in Microsoft Office applications, including Excel, Word, and Outlook, and ability to use ordering and inventory systems such as Coupa.
Ability to maintain confidentiality and professionalism.
Ability to interact with guests, staff, and colleagues and resolve problems and conflicts diplomatically and tactfully.
Ability to work the overnight shift and all shifts, including nights, weekends, and holidays, as business needs dictate.
Current food manager certification (ServSafe or state equivalent), or ability to obtain it within 30 days of the start date.

Nice To Haves

A degree or certificate from a major culinary institute.

Responsibilities

Guide and supervise Fireside Kitchen staff and support operational, performance, and profit objectives.
Lead kitchen service across breakfast, all-day, and late-night operations, including overnight shifts; run expo and maintain station standards through close.
Schedule Fireside Kitchen staff and coordinate scheduling concerns with the manager, with attention to guest satisfaction.
Prepare menu items, follow prep lists, and ensure the kitchen is stocked and ready for service.
Maintain mastery of all Fireside Kitchen stations, work at any station as needed, train employees at every station, and fill in for kitchen employees when necessary.
Provide culinary operational support to Banquets, Sportsbook, and other Food & Beverage operations as needed.
Control food specifications, including taste, appearance, presentation, portion control, and quality.
Maintain recipe and specification standards, ensure accurate allergen information, and update Fireside Kitchen recipes and the restaurant’s electronic cookbook.
Enforce food safety, sanitation, and employee safety procedures, including temperature monitoring and logs at least every two hours during service, cooling documentation, labeling, and corrective action.
Order food and beverage supplies using Coupa, verify vendor orders against pars and delivery schedules, and maintain product availability.
Assist with menu development and create new Fireside Kitchen food items.
Support departmental budgets and maintain budgeted food and labor costs through cost controls, pars, and inventory monitoring.
Develop supervisors; oversee employee training; coach culinary team members and document coaching conversations with team member acknowledgement.
Interview and hire employees, evaluate job performance, conduct annual reviews, and administer corrective counseling.
Complete assigned myField audits and ensure assigned team audits are completed accurately.
Communicate task completion among chefs and cooks; share and enforce Food and Beverage policies, procedures, and dress codes.
Promote and model superior customer service, ensure team members follow service standards, and address customer service issues.
Assist in maintaining quality assurance procedures that meet health department and customer service standards.
Ensure regulatory compliance within the area of authority and report potential issues to management.
Maintain confidentiality and follow company policies and procedures professionally.
Work assigned duties across Banquets, Sportsbook, and Fireside Kitchen as directed by management.

Benefits

Day-one medical, dental, vision, life, and short-term disability insurance for full-time team members.
Discounted casino bus tickets.
Discounted RTD EcoPass.
Monthly hot meal served by the Leadership Team.
20% discount for Starbucks, Ara Spa, and food outlets.
100% Colorado Gaming License reimbursement after 90 days of employment.
Hotel discounts at 43 PENN properties and discounts on goods and services.
Education reimbursement program and Annual Scholarship Program.
Career development opportunities.
401(k) matching.
Annual performance bonus.
Wellness programs.
Paid time off, earned according to local policy and increasing with length of employment.