Executive Sous Chef: Menu Innovation & Kitchen Leadership

Valley Forge Casino Resort; King of Prussia (PA); On-site; USD 55,000 - 75,000; Full time

Job summary

Valley Forge Casino Resort in King of Prussia, PA is seeking a Kitchen Supervisor to lead daily kitchen operations, ensure policy compliance, and develop menu items. You will train staff, manage scheduling, and maintain high guest service standards.

The ideal candidate will have culinary training and 2 years of relevant experience, with strong communication and interpersonal skills. This on-site role requires the ability to stand and work in a fast-paced environment.

Qualifications

• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Two (2) years of experience in a similar position preferred.

Responsibilities

• Maintain complete knowledge of, and ensure staff compliance with, all applicable company and regulatory policies and procedures.
• Establish daily staff priorities and assigns production and prep tasks to staff to execute.
• Ensure menu items are prepared following recipes and yield guidelines.
• Promote positive guest relations at all times; resolve guest complaints in an appropriate and timely manner.
• Conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
• Develop new menu items, test and write recipes.
• Oversee and direct the training of new hires in specified phases of the kitchen operation.
• Maintain an on-going training program for existing staff.
• Responsible for personnel-related matters including but not limited to interviewing, hiring, scheduling, training, coaching, evaluating, promoting, counseling, and discharging.

Skills

Customer service

Communication

Interpersonal skills

Education

High school diploma or equivalent vocational training certificate

Culinary training certificate or apprenticeship

Job description

Valley Forge Casino Resort in King of Prussia, PA is seeking a Kitchen Supervisor to lead daily kitchen operations, ensure policy compliance, and develop menu items. You will train staff, manage scheduling, and maintain high guest service standards.

The ideal candidate will have culinary training and 2 years of relevant experience, with strong communication and interpersonal skills. This on-site role requires the ability to stand and work in a fast-paced environment.