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 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. The role is next in command after the Assistant Room Chef. The Sous Chef supports food production and quality, maintains sanitation and safety standards, monitors storage and temperature control, and communicates with staff and management. The role also supports Room Chefs and other Assistant Restaurant Chefs, helps onboard and cross-train hourly culinary staff, and delivers the company’s core values, family-style service, mission, vision, and DEI culture. This position requires at least five years of progressive culinary experience across multiple stations. A high school diploma or equivalent is required; a culinary degree or equivalent professional experience and prior lead or senior cook experience are preferred. The role involves standing and walking for most of the shift, lifting or carrying up to 50 pounds unassisted, working overhead, repetitive hand and arm movements, and tolerating hot and cold temperature fluctuations. Scheduling may include nights, weekends, holidays, and overtime as needed.

Requirements

Read, write, and verbally communicate effectively in English; above-average English speech and reading/writing ability is required.
Follow established company policies and procedures.
Think on their feet and make quick decisions.
Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and solve problems using independent judgment and decision-making skills.
Establish and maintain effective working relationships with staff and guests.
Have knowledge of all culinary departments.
Have superior knife skills.
Have excellent communication, observation, and interpersonal skills, with an easygoing demeanor.
Have the ability to shift between two or more activities in a timely manner and complete each activity.
Have at least five years of progressive culinary experience across multiple stations.
Have a high school diploma or equivalent.
Push, pull, lift, and carry 50 pounds unassisted.
Work overhead and tolerate repetitive hand, arm, and wrist movements.
Stand and walk for most of the shift and tolerate hot and cold temperature fluctuations.
Meet schedule flexibility requirements, which may include days off, nights, weekends, holidays, and overtime as needed.

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 involving 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 company’s core values, family-style service, mission, vision, and DEI culture.
Perform other job-related duties as assigned.
Lead assigned stations or shifts to ensure timely, accurate execution.
Support onboarding and cross-training of hourly culinary staff.
Ensure station setup, breakdown, and cleanliness standards are met.
Maintain sanitation and safety according to Washoe County Health Department Guidelines in all restaurant kitchens.
Use proper hand-washing techniques.
Provide service excellence to internal and external guests and help ensure a fun and safe guest environment.