Executive Sous Chef

Live! Casino & Hotel Louisiana; Bossier City (LA); On-site; USD 85,000 - 130,000; Full time

Job summary

Live! Casino & Hotel Louisiana is seeking an Executive Sous Chef to lead day-to-day kitchen operations across all dining venues.

You will partner with the Executive Chef to ensure consistency, quality, and safety in food production, while driving culinary excellence and menu innovation in a high-volume casino resort environment. You will supervise culinary staff, manage schedules, and mentor teams to deliver top-quality dishes and guest experiences 24/7.

Qualifications

• Must have formal culinary training or equivalent experience.
• Track record in high-volume casino resort operations.
• Strong leadership and people management skills.

Responsibilities

• Oversee daily kitchen operations across venues to ensure quality and efficiency.
• Lead, coach and develop culinary teams; conduct performance reviews.
• Monitor sanitation, safety, and regulatory compliance in the kitchen.
• Assist in menu planning and implement culinary changes to attract guests.
• Drive cost controls for food and labor while maintaining standards.

Skills

Leadership

High-volume ops

Menu planning

Food safety

Team development

Interpersonal comms

Education

High school diploma or GED

Formal culinary training

Job description

External Job Title

Executive Sous Chef

Overview

Why We Need Your Talents:

The Executive Sous Chef plays a critical leadership role in delivering exceptional culinary experiences and maintaining the highest standards of food quality across all dining venues at Live! Casino & Hotel. As a key partner to the Executive Chef, you oversee the day‑to‑day kitchen operations, ensuring consistency, efficiency, and excellence in every aspect of food production. Your ability to lead and develop culinary teams, manage high‑volume operations, and uphold rigorous standards for preparation, presentation, and safety ensures that every dish reflects the quality and creativity of the Live! brand. Through hands‑on leadership, you drive operational performance while supporting menu innovation and continuous improvement across all outlets.

Responsibilities

Where You'll Make an Impact:

• Supervise the daily production of food for all the F&B venues; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise culinary employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Assist in the creation and planning of menus and implement changes to continue to attract business.
• Other duties as assigned.

Skills to Help You Succeed:

• Thorough knowledge and experience in multi venue high volume locations, familiarity with a variety of classical, regional and ethnic cuisine. Expert level understanding in food preparation technique across a broad spectrum of menu items and production methods
• Requires knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.
• Ability to hear and speak clearly.
• Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements.
• Ability to perform assigned job duties in an interruptive environment under frequent time pressures.
• Ability to supervise a team of up to 300 Team Members.
• Ability to organize and be creative.

Qualifications

Must Haves:

• A high school diploma or GED equivalent
• Must be 21 years or older
• Formal culinary training and or equivalent experience
• Ten years of previous experience in high volume quality casino resort operations

Physical Requirements:

• Ability to stand for long periods of time without sitting or leaning.
• Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
• Ability to walk continually throughout a scheduled shift.
• Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.

Working Conditions:

• 24/7 high energy casino with gaming and entertainment space and approximately 650 employees
• Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.