Sous Chef Jobs

About The Position

Requirements

• Knowledge of preparing stocks, soups, mother sauces, and a variety of meats, poultry, game, and seafood.
• Demonstrated understanding of kitchen operations.
• Prior supervisory experience.
• Typically acquired through 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 role.

Responsibilities

• Deliver friendly, courteous, and responsive service to internal and external guests in accordance with the Boyd Gaming Way.
• Staff, schedule, evaluate, train, develop, and monitor team members; recommend wage increases, promotions, demotions, discipline, and other employment actions.
• Apply department objectives, standards, guidelines, and budget while adjusting daily schedules to business levels.
• Oversee cooking methods, portion control, food-delivery timing, garnishing, food quality, and presentation.
• Monitor compliance with health regulations for food handling, storage, temperatures, and workplace cleanliness.
• Assist the Room Chef with department management plans, including budgets, labor schedules, and accountability systems.
• Assist the Room Chef in developing and implementing policies, procedures, rules, and operations manuals.
• Maintain communication between front-of-house and back-of-house teams and take ownership of assigned areas.
• Prepare and post daily table-talks for specials, produce sample dishes for pre-shifts, and review nightly special postings, prep-level reports, and critical inventory comparisons.
• Conduct periodic quality checks, including temperature checks.
• Monitor purchasing, staffing, food preparation, and inventory to control food and labor costs and waste within budget.
• Evaluate food preparation by observing techniques and tasting results to maintain quality and consistency.
• Assist with menu changes to support variety and food quality.
• Monitor food storage for quality and compliance with health requirements.
• Coordinate with front-of-house staff to expedite orders and service, maintain clean work areas, and address customer requests.
• Help write and cost recipes and develop a recipe collection.
• Ensure all stations are stocked and set up properly.
• Conduct kitchen walkthroughs to check food quality and cleanliness against corporate specifications.
• Ensure kitchen equipment and working conditions are maintained.
• Perform other duties assigned by management.