Kitchen Lead: High-Volume Culinary Coach & Ops

Caesars Entertainment; Stateline (NV); On-site; USD 45,000 - 65,000; Full time

Job summary

Caesars Entertainment is seeking an Assistant Sous Chef for Friday’s Station Steakhouse in Stateline, NV. You will support the Sous Chef and Executive Chef in daily kitchen operations, ensuring high-quality production, consistency, and guest satisfaction. Responsibilities include food prep, inventory control, and maintaining safety and cleanliness standards.

The role requires leadership, strong communication, and the ability to mentor staff while maintaining compliance with regulatory policies.

Qualifications

• 2 year Culinary Arts Degree preferred.
• Minimum of 4 years of cooking in a high quality/high volume establishment.
• Ability to understand and respond to written orders, recipes and directions in English.
• Demonstrated expert skill level on all cook stations.
• Demonstrated leadership skills with a focus on coaching for success; ability to mentor.
• Ability to oversee the daily operations of the kitchen in the absence of a Chef.

Responsibilities

• Supervises the preparation of food in assigned areas.
• Performs frequent checks of assigned food preparation areas and assists when volume requires.
• Maintains prescribed standards for quality, quantity and appearance of food through guidance and instruction of staff.
• Assigns stations and breaks for personnel and directs their work activity.
• Maintains adequate food stock; controls ordering to minimize waste; keeps areas sanitary.
• Encourages cooperation between kitchen and service staff for quick, efficient dining experiences.
• Maintains facilities and equipment in clean, operable condition and conducts inspections.
• Prepares performance appraisals of assigned personnel; coaches and guides staff.

Skills

Leadership

Communication

English proficiency

Education

2 year Culinary Arts Degree

Job description

Caesars Entertainment is seeking an Assistant Sous Chef for Friday’s Station Steakhouse in Stateline, NV. You will support the Sous Chef and Executive Chef in daily kitchen operations, ensuring high-quality production, consistency, and guest satisfaction. Responsibilities include food prep, inventory control, and maintaining safety and cleanliness standards.

The role requires leadership, strong communication, and the ability to mentor staff while maintaining compliance with regulatory policies.