Sous Chef

Caesars Entertainment•Black Hawk, CO

About The Position

The Sous Chef supports daily kitchen operations and ensures consistent execution of culinary standards across restaurant outlets. Reporting to the Kitchen Manager, this hands-on culinary leader uses independent judgment to supervise kitchen staff, coordinate production, and maintain compliance with health, safety, and regulatory requirements while participating in food production and supporting service excellence.

Requirements

Three to five years of experience as a chef de cuisine or sous chef.
Valid gaming license, or willingness and ability to attain one.
Ability to analyze and interpret departmental needs and results.
Ability to solve complex problems and make sound decisions.
Ability to perform duties under frequent time pressure in an interruptive environment.
Knowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards.
Ability to work an irregular schedule due to a broad variety of tasks and deadlines.
Ability to perform all essential duties with or without reasonable accommodation.
Ability to work in both office and kitchen environments.
Ability to work in a casino environment with exposure to smoke, bright lights, noise, and varying temperatures.
Ability to work in a high-rise hotel environment.
Compliance with company policies, safety procedures, and regulatory requirements.

Responsibilities

Report to the Kitchen Manager and ensure successful performance of assigned duties.
Supervise and support cooks and kitchen workers, maintaining collaborative relationships and alignment with Restaurant Managers and Supervisors.
Assist and advise other departments and company personnel as needed to support the Food and Beverage department and the company.
Develop, manage, and implement kitchen budgets, including food cost of sales and kitchen labor costs, while meeting Health Department guidelines.
Train kitchen personnel in safe operating procedures for equipment, utensils, and machinery.
Establish equipment maintenance schedules in accordance with manufacturer instructions.
Delegate authority and assign responsibilities appropriately.
Develop and support kitchen staff through training and coaching.
Train kitchen personnel to prepare food that retains maximum nutrients and meets special dietary requests, including low-fat, low-sodium, vegetarian, and low-calorie meals.
Control food costs and establish purchasing specifications, storeroom requisition systems, product storage standards, portion control, and waste control.
Manage programs and processes to control and reduce lost-time injuries.
Ensure employee safety and security, and maintain strict confidentiality regarding financial data, company policies, and procedures.
Provide oral and written reports to the Director of Food and Beverage as required.
Perform additional assigned duties and demonstrate effective management abilities in kitchen operations.
Maintain positive interpersonal working relationships with all personnel.
Demonstrate strong oral and written communication skills.
Assume responsibility for kitchen performance and operational success.
Effectively manage and develop staff.
Complete assigned duties, paperwork, and reports accurately and in a timely manner.