Banquets Sous Chef: Lead Kitchen & Events

Cache Creek Casino Resort; California; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Great Pay

Opportunities to Grow

Gas Discounts

Life Insurance

Paid Time Off (PTO)

Recognition Program

Free meals in our Employee Dining Room

Weekly Paychecks

Affordable Healthcare

Medical Insurance

Vision Care Insurance

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Job summary

Cache Creek Casino Resort is seeking a Lead Cook to manage daily kitchen operations, oversee culinary staff, and ensure meals are prepared to standard. You will work closely with front-of-house management to guarantee smooth service and high-quality guest experiences.

The role requires supervising 12–15 employees, coaching staff, ensuring portion control, and coordinating inventory. A culinary background with leadership experience is essential.

Qualifications

• Must have a high school diploma or equivalent.
• One to two years of culinary school or ACF apprenticeship.
• One to two years as Lead Cook or Sous Chef in a quality-oriented restaurant.
• Experience managing portions and FIFO in a busy kitchen.

Responsibilities

• Manage by shift Culinary Staff in restaurant.
• Coach and counsel staff as required.
• Execute menu per recipe standards.
• Control portions and manage FIFO of all food.
• Requisition from IP system for restaurant inventory and maintain storage areas.
• Expedite line and oversee plating.
• Coordinate with FOH on specials and menu changes.

Skills

Team leadership

Communication

Food safety

Guest service

Education

High School diploma

Culinary school or apprenticeship

Lead Cook / Sous Chef experience

Tools

Inventory system

IP system

Job description

Cache Creek Casino Resort is seeking a Lead Cook to manage daily kitchen operations, oversee culinary staff, and ensure meals are prepared to standard. You will work closely with front-of-house management to guarantee smooth service and high-quality guest experiences.

The role requires supervising 12–15 employees, coaching staff, ensuring portion control, and coordinating inventory. A culinary background with leadership experience is essential.