Executive Sous Chef: Lead High-Volume Kitchens & Menus

Caesars Entertainment; Baltimore (MD); On-site; USD 85,000 - 110,000; Full time

Job summary

Caesars Entertainment is seeking an Executive Sous Chef to lead and mentor kitchen staff in a high-volume environment. You will oversee line cooks, ensure consistent preparation, plating, and cost controls while maintaining quality across menus and events.

You will develop teams, run pre-shift meetings, manage stock and equipment, and step into stations when needed, maintaining excellence in culinary execution and guest experience.

Qualifications

• English communication required, written and verbal.
• 4–5 years of culinary experience in high-volume settings.
• 4–5 years in culinary management or supervision.
• Strong leadership, organizational and time-management abilities.
• Ability to manage stations, inventory and operational demands.

Responsibilities

• Provide leadership, coaching and hands-on training to cooks and prep cooks.
• Ensure recipes, portioning, plating and garnishing standards are followed.
• Support service execution, expediting and line cook assistance.
• Assist with production during shortages or peak business periods.
• Develop team through accountability, communication and teamwork.
• Lead departmental meetings, pre-shift briefings and training sessions.
• Step into stations as needed to meet operational requirements.
• Maintain strong knowledge of meat fabrication, sauces and high-volume production.
• Control waste, food cost and labor cost while maintaining quality.
• Update recipes and SOPs; contribute to new menus and events.
• Ensure stocks, sauces and foundational products are prepared properly.
• Perform other duties as assigned.

Skills

Leadership

Communication

Time management

Organization

Staff supervision

Flexibility

Job description

Caesars Entertainment is seeking an Executive Sous Chef to lead and mentor kitchen staff in a high-volume environment. You will oversee line cooks, ensure consistent preparation, plating, and cost controls while maintaining quality across menus and events.

You will develop teams, run pre-shift meetings, manage stock and equipment, and step into stations when needed, maintaining excellence in culinary execution and guest experience.