EXECUTIVE SOUS CHEF

Happy Valley Casino; State College (Centre County); On-site; USD 55,000 - 60,000; Full time

Job summary

Happy Valley Casino in State College, PA seeks an Executive Sous Chef to lead the kitchen operations across multiple outlets in a fast-paced, high-volume environment. The ideal candidate will manage a team of 30+ culinary staff, ensure food quality, and maintain health-code compliance.

We require a minimum of 3 years in a Sous Chef leadership role and prefer culinary school graduates. This hands-on role offers growth in a thriving casino setting with diverse culinary outlets.

Qualifications

• Minimum of 3 years of experience in a Sous Chef leadership role.
• Experience managing kitchen operations across multiple outlets.
• Ability to lead teams of 30+ culinary employees in a fast-paced, high-volume environment.
• Able to lift 50 lbs and stand for 6-8 hours.

Responsibilities

• Assists in, and is fully responsible for managing the food production area.
• Responsible for training and supervision of food production personnel.
• Coordinates activities at different food production areas as required by the director.
• Monitors food costs and assists with requisition of daily food purchase orders.
• Ensures that the Production Department maintains the standards set by the Local and State Health Department Codes.
• Evaluates those personnel directly supervised in accordance with personnel guidelines.
• Directly communicates with all supervisors and line employees on daily needs, requirements and expectations.
• Monitors payroll cost for food production area as required.
• Performs all other duties as assigned.
• Promotes outstanding customer relations.

Skills

Leadership

Team development

Education

Culinary School Diploma

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

EXECUTIVE SOUS CHEF

Active - Non Union Salary full-time State College, PA, US

Salary Range: $55,000.00 To $60,000.00 Annually

JOB RESPONSIBILITIES:

• Assists in, and is fully responsible for managing the food production area.
• Responsible for training and supervision of food production personnel.
• Coordinates activities at different food production areas as required by the director.
• Monitors food costs and assists with requisition of daily food purchase orders.
• Ensures that the Production Department maintains the standards set by the Local and State Health Department Codes.
• Evaluates those personnel directly supervised in accordance with personnel guidelines.
• Directly communicates with all supervisors and line employees on daily needs, requirements and expectations.
• Monitors payroll cost for food production area as required.
• Performs all other duties as assigned.
• Promotes outstanding customer relations.

EDUCATION:

Graduate from Culinary School preferred

EXPERIENCE:

The ideal candidate will have a minimum of 3 years of experience in a Sous Chef leadership role, managing kitchen operations across multiple outlets and successfully leading teams of 30 or more culinary employees in a fast-paced, high-volume environment. Strong leadership, team development, food quality, and operational management skills are required.

Other:

• Able to lift and carry 50 lbs. frequently.
• Able to stand and walk for 6-8 hours.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.