Sous Chef - Stadium

Belterra Park Gaming•Cincinnati, OH

About The Position

The Sous Chef provides direct and general supervision to the culinary team in an assigned outlet and shift. The role ensures quality food preparation and guest satisfaction while supporting Belterra Park’s vision, mission, and values. The position oversees cooking operations, food quality and presentation, kitchen cleanliness, staffing, inventory, and coordination between front-of-house and back-of-house teams.

Requirements

Knowledge of and ability to prepare stocks, soups, mother sauces, and all varieties of meat, including veal, pork, beef, lamb, poultry, game, and seafood.
Demonstrated understanding of kitchen operations.
Prior supervisory experience.
Typically acquired through completion of 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 duties.

Responsibilities

Deliver internal and external guest service according to the Boyd Gaming Way, maintaining a friendly, approachable, polite, courteous, sincere, and helpful manner.
Staff, schedule, evaluate, train, develop, and monitor team members.
Recommend wage increases, promotions, demotions, discipline, and other employment actions for team members.
Apply department objectives, standards, guidelines, and budget to supervise effectively, adjusting daily schedules according to business levels.
Oversee cooking operations, preparation methods, portion control, food-delivery timeliness, garnishing, quality, and presentation in accordance with corporate standards and policies.
Monitor staff compliance with health department regulations for food handling, storage, temperature, and workplace cleanliness.
Assist the Room Chef with department management plans, including budgets, labor schedules, and accountability systems.
Assist the Room Chef with policies, procedures, rules, and operations manuals that support compliance with company and regulatory guidelines.
Ensure effective communication between front-of-house and back-of-house operations and take ownership of assigned areas.
Meet daily deadlines for opening, preparing and posting table-talks for specials, producing sample dishes for pre-shifts, and reviewing nightly special postings, prep-level reports, and critical inventory comparisons.
Ensure periodic quality checks, including temperature checks, are conducted for products.
Monitor food purchasing, staffing, food preparation, and inventory to control food and labor costs and waste and adhere to the budget.
Evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency.
Assist in developing menu changes to maintain variety and food quality.
Monitor and advise on food storage to preserve quality and comply with health requirements.
Coordinate with front-of-house staff to expedite food orders and service effectively.
Monitor work areas for cleanliness and ensure customer requests are addressed and resolved.
Help write and cost recipes and develop a recipe-book collection.
Ensure all stations are properly stocked and set up.
Conduct periodic kitchen walkthroughs to verify food quality and cleanliness meet corporate specifications and standards.
Ensure kitchen equipment and working conditions are well maintained.
Perform other duties as assigned by management.