Sous Chef Ramsay Kitchen

Caesars Entertainment•Reno, NV

About The Position

The Sous Chef is a senior hourly culinary role responsible for leading line execution, maintaining station excellence, and supporting service flow. The position emphasizes hands-on food production, station leadership, professionalism, and coaching line cooks during service. The Sous Chef works the line and provides coverage for breaks, vacations, changeovers, callouts, and volume surges. This role is next in command after the Assistant Room Chef. The Sous Chef supports food production and quality, maintains sanitation and food-safety standards, checks storage areas, and communicates with staff and management. The role also assists Room Chefs and other Assistant Restaurant Chefs, supports onboarding and cross-training, and helps ensure timely and accurate station execution. The employee is expected to deliver the organization’s core values, service standards, family-style service, mission and vision, and DEI culture. The position requires at least five years of progressive culinary experience across multiple stations. A high school diploma or equivalent is required; a culinary degree and/or equivalent professional experience and prior lead or senior cook experience are preferred. Work requires schedule flexibility, including possible nights, weekends, holidays, and overtime. Physical demands include lifting or carrying up to 50 pounds unassisted, standing and walking for most of the shift, working overhead, repetitive hand and arm movements, and tolerating hot and cold temperature fluctuations.

Requirements

At least five years of progressive culinary experience across multiple stations.
High school diploma or equivalent.
Ability to read, write, and communicate verbally effectively in English.
Ability to think quickly and make decisions during service.
Ability to supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and solve problems using independent judgment and decision-making skills.
Ability to establish and maintain effective working relationships with staff and guests.
Knowledge of all culinary departments.
Superior knife skills.
Ability to maintain proper use, cleaning, and handling of kitchen equipment.
Excellent communication, observation, and interpersonal skills; above-average English speaking, reading, and writing ability.
Ability to push, pull, lift, or carry 50 pounds unassisted.
Ability to work overhead, tolerate repetitive hand, arm, and wrist movements, and stand and walk for most of the shift.
Ability to shift between two or more activities in a timely manner and complete each activity.
Ability to tolerate hot and cold temperature fluctuations.
Schedule flexibility, potentially including nights, weekends, holidays, and overtime.

Nice To Haves

Culinary degree and/or equivalent professional experience.
Prior lead or senior cook experience.

Responsibilities

Coach line cooks on technique, timing, and organization during service.
Cook during changeovers, callouts, vacations, breaks, and volume surges as needed.
Assist with production and quality of incoming and outgoing food products.
Maintain proper sanitation, including appropriate use, cleaning, and handling of equipment and products.
Maintain open, daily communication with staff and management.
Assist Room Chefs and other Assistant Restaurant Chefs as needed.
Check storage areas daily and communicate problems with food storage, receiving, handling, or temperature control.
Maintain speed, organization, and consistency during service.
Maintain professionalism and a strong work ethic on the line.
Meet food-safety, sanitation, and temperature standards.
Exemplify the organization’s core values, family-style service, mission and vision, and DEI culture.
Perform other job-related duties as assigned.
Lead assigned stations or shifts to ensure timely, accurate execution.
Supervise and instruct others, support onboarding and cross-training of hourly culinary staff, and follow established company policies and procedures.
Ensure station setup, breakdown, and cleanliness standards are met.
Maintain sanitation and safety in all restaurant kitchens in accordance with Washoe County Health Department guidelines.
Use proper hand-washing techniques.
Provide service excellence to internal and external guests and help ensure a fun and safe guest environment.