Elevated Sous Chef — Lead Prep, Quality & Kitchen Ops

Fremont Hotel & Casino; Las Vegas (NV); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Job summary

Boyd Gaming Corporation seeks a kitchen supervisor to coordinate and administer all food preparation, presentation, and service procedures under the Executive Chef. You will monitor quantities, rotations, and waste, while overseeing staff performance and safety standards.

You will ensure flavorful, visually appealing dishes with proper portion control and maintain a clean, compliant kitchen and storage areas. Eligibility for licenses may apply.

Qualifications

• One (1) year of experience in the same or similar position preferred.
• Must be able to stand and walk for majority of shift.
• Must be able to lift, carry, and maneuver up to 40 pounds.
• Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling.
• Must have excellent communication skills.

Responsibilities

• Coordinate and administer all food preparation, presentation, and service procedures as directed by the Executive Chef.
• Monitor quantity of prepared food and ensure quality and quantity standards are consistently satisfied.
• 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.
• Monitor and ensure kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance, instruct employees in the proper performance of job duties, and administer disciplinary action.
• Requisition stock according to business needs/pars.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

Job description

Boyd Gaming Corporation seeks a kitchen supervisor to coordinate and administer all food preparation, presentation, and service procedures under the Executive Chef. You will monitor quantities, rotations, and waste, while overseeing staff performance and safety standards.

You will ensure flavorful, visually appealing dishes with proper portion control and maintain a clean, compliant kitchen and storage areas. Eligibility for licenses may apply.