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 covers breaks, vacations, changeovers, callouts, and volume surges as needed. This role is next in command after the Assistant Room Chef and supports Room Chefs and other Assistant Restaurant Chefs. The Sous Chef helps maintain food quality, sanitation, safe equipment handling, storage standards, and consistent service execution. The role also supports onboarding and cross-training of hourly culinary staff and requires flexibility to work days off, nights, weekends, holidays, and overtime as needed.

Requirements

High school diploma or equivalent.
Minimum 5 years of progressive culinary experience across multiple stations.
Required knowledge of all culinary departments.
Superior knife skills.
Ability to read, write, and communicate verbally effectively in English.
Ability to think quickly and make decisions during service.
Ability to establish and maintain effective working relationships with staff and guests.
Ability to provide excellent internal and external guest service, with strong communication and observation skills and an easygoing demeanor.
Excellent interpersonal skills and above-average English speaking, reading, and writing skills.
Ability to supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem-solve using independent judgment and decision-making skills.
Ability to push, pull, lift, and 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 multiple activities in a timely manner and complete each activity.
Ability to tolerate hot and cold temperature fluctuations.
Schedule flexibility, potentially including days off, nights, weekends, holidays, and overtime as needed.
Ability to follow established company policies and procedures.

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 busy changeovers, callouts, vacations, breaks, and volume surges as needed.
Assist with production and quality of incoming and outgoing food products.
Maintain proper sanitation, including the proper use, cleaning, and handling of equipment and products.
Maintain open and 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, and 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.
Lead assigned stations or shifts to ensure timely, accurate execution.
Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and solve problems using independent judgment.
Support onboarding and cross-training of hourly culinary staff.
Ensure station setup, breakdown, and cleanliness standards are met.
Maintain sanitation and safety in all restaurant kitchens according to Washoe County Health Department guidelines, including proper handwashing.
Deliver core values, service standards, and family-style service, providing service excellence and helping ensure a fun and safe environment for guests.
Perform other job-related duties as assigned.