Assistant Sous Chef - Steakhouse Kitchen Leader

Caesars Entertainment; South Lake Tahoe (CA); On-site; USD 55,000 - 75,000; Full time

Job summary

Caesars Entertainment in South Lake Tahoe is seeking an Assistant Sous Chef for Friday’s Station Steak House. You will support the Sous Chef and Executive Chef in daily kitchen operations, ensuring high-quality food production, consistency, and guest satisfaction.

The role emphasizes kitchen leadership, food preparation, inventory control, and maintaining cleanliness, safety and regulatory standards while mentoring and coaching assigned staff.

Qualifications

• 2 year Culinary Arts Degree preferred.
• Minimum of 4 years of cooking in a high quality/high volume establishment.
• Ability to understand and respond to written orders in English.
• Demonstrated expert skill level on all cook stations.
• Demonstrated leadership skills with coaching and mentoring ability.
• Oversee daily kitchen operations in the absence of a Chef.
• Uphold integrity and comply with regulatory requirements.
• Be a role model to Caesars Entertainment team.
• Adheres to all policies and procedures.

Responsibilities

• Supervises the preparation of food in assigned areas.
• Performs frequent checks of food prep areas and assists in production when needed.
• Maintains standards for quality, quantity and appearance of food through guidance.
• Assigns stations and breaks and directs staff activity.
• Maintains adequate food stock; controls ordering to reduce waste; keeps sanitary conditions.
• Encourages cooperation to ensure quick, efficient service from the kitchen.
• Maintains facilities and equipment in clean, operable condition and inspects areas.

Skills

Leadership

English proficiency

Kitchen leadership

Food preparation

Quality control

Mentoring

Safety/compliance

Inventory management

Education

Culinary Arts Degree (2-year)

Job description

Caesars Entertainment in South Lake Tahoe is seeking an Assistant Sous Chef for Friday’s Station Steak House. You will support the Sous Chef and Executive Chef in daily kitchen operations, ensuring high-quality food production, consistency, and guest satisfaction.

The role emphasizes kitchen leadership, food preparation, inventory control, and maintaining cleanliness, safety and regulatory standards while mentoring and coaching assigned staff.