Executive Sous Chef - Multi-Venue Culinary Leader

Potawatomi Casino Hotel; Milwaukee (WI); On-site; USD 70,000 - 100,000; Full time

Job summary

Potawatomi Casino Hotel in Milwaukee seeks an Executive Sous Chef to lead culinary operations across multiple venues, ensuring exceptional quality and guest satisfaction. You will train and oversee BOH teams, develop menus, and manage costs while upholding safety and high standards.

The role requires strong leadership, 7 years of related experience, and the ability to work irregular hours including nights and weekends in a fast-paced casino environment.

Qualifications

• High school diploma or equivalent and 7 years of progressively responsible, related experience in a high-volume, multi-venue establishment.
• Three years of managerial experience are required.
• American Culinary Federation certification at the CCC level preferred.
• Must be able to obtain ServSafe certification within 90 days.
• Office skills include standard office equipment and Microsoft Office.

Responsibilities

• Oversee culinary operations of assigned restaurant venues and kitchens to ensure guest satisfaction and quality.
• Interview, hire, train, schedule, motivate, and evaluate team members; enforce policies and procedures.
• Develop and adjust strategic plans to improve productivity, quality, and customer service.
• Lead development of innovative menus, recipes, and concepts; assess menu costs and impact.
• Assist in budgeting and cost control for food and labor; manage inventory and waste reduction.
• Ensure safety, sanitation, and compliance with internal controls; coordinate with purchasing and vendors; support events.

Skills

Advanced cooking

Leadership

Staff management

Communication

Education

High school diploma or equivalent

CCC certification preferred

Tools

Microsoft Office

Job description

Potawatomi Casino Hotel in Milwaukee seeks an Executive Sous Chef to lead culinary operations across multiple venues, ensuring exceptional quality and guest satisfaction. You will train and oversee BOH teams, develop menus, and manage costs while upholding safety and high standards.

The role requires strong leadership, 7 years of related experience, and the ability to work irregular hours including nights and weekends in a fast-paced casino environment.