Dynamic Sous Chef — Lead Prep & Kitchen Excellence

California-Hotel-Casino; Las Vegas (NV); On-site; USD 2,066,000 - 3,031,000; Full time

Job summary

Boyd Gaming Corporation in Las Vegas is seeking a Kitchen Supervisor to coordinate food preparation, presentation, and service under the direction of the Executive Chef. You will monitor quantities, ensure proper rotation of stored food, and oversee staff performance to maintain quality and standards.

The role requires standing for long periods, ability to lift up to 40 pounds, and strong communication. Maintain health and safety standards across kitchen and storage areas.

Qualifications

• 1 year of experience in food service or similar role.
• Must be able to stand and walk for the majority of shift.
• Ability to lift up to 40 pounds.
• Other physical demands include grasping, reaching, bending, lifting, and kneeling.
• Excellent communication skills are required.
• Must be able to obtain/maintain any necessary licenses and/or certifications.

Responsibilities

• Coordinate and administer all food preparation, presentation, and service procedures as directed by Executive Chef.
• Monitor quantity of prepared food and ensure quality and quantity standards are met.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitor staffing levels, early out requests, and overtime.
• Maintain kitchen and storage areas to be clean, sanitary, and meet health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance and provide instruction; administer disciplinary action as needed.
• Requisition stock according to business needs/pars.
• Keep kitchen, storage areas, and related areas free of safety hazards.

Skills

Excellent communication

Physical stamina

Job description

Boyd Gaming Corporation in Las Vegas is seeking a Kitchen Supervisor to coordinate food preparation, presentation, and service under the direction of the Executive Chef. You will monitor quantities, ensure proper rotation of stored food, and oversee staff performance to maintain quality and standards.

The role requires standing for long periods, ability to lift up to 40 pounds, and strong communication. Maintain health and safety standards across kitchen and storage areas.