Culinary Sous Chef — High-Volume Casino Kitchen Lead

senecacasinos; Buffalo (NY); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Sign-on bonus

Job summary

Seneca Resorts & Casinos in Buffalo, NY is seeking a Culinary Sous Chef to oversee food production and lead a culinary team in a high-volume kitchen. The role requires strong leadership, recipe adherence, and focus on food quality.

You will work closely with the Executive Chef on menu development, cost controls, and staff training, while maintaining a safe and sanitary kitchen environment. Culinary training or equivalent experience and ServSafe certification are preferred.

Qualifications

• Postsecondary culinary arts training preferred or 4+ years cooking experience.
• Minimum 4 years in a large production kitchen or high-volume operation.
• Excellent interpersonal and communication skills; strong problem solving.

Responsibilities

• Lead kitchen production for all stations and ensure timely service.
• Supervise culinary team and enforce recipe standards and portion sizes.
• Assist in hiring, training, and mentoring staff.
• Support food and labor cost management, scheduling, and inventory control.
• Collaborate with Executive Chef on menu design and recipe development.
• Ensure sanitation and safety compliance with company policies.
• Maintain professional, customer-focused service and handle guest feedback.

Skills

Interpersonal skills

Customer service

Communication

Coaching

Team building

Problem solving

Education

Culinary arts degree

4+ years culinary experience

ServSafe Certification

Tools

Microsoft Office

Automated restaurant systems

POS systems

Job description

Seneca Resorts & Casinos in Buffalo, NY is seeking a Culinary Sous Chef to oversee food production and lead a culinary team in a high-volume kitchen. The role requires strong leadership, recipe adherence, and focus on food quality.

You will work closely with the Executive Chef on menu development, cost controls, and staff training, while maintaining a safe and sanitary kitchen environment. Culinary training or equivalent experience and ServSafe certification are preferred.