Lead Executive Sous Chef — High-Volume Casino Kitchens

Live! Casino & Hotel Louisiana; Bossier City (LA); On-site; USD 85,000 - 120,000; Full time

Job summary

Live! Casino & Hotel Louisiana, located in Bossier City, LA, seeks an Executive Sous Chef to lead culinary operations across all dining venues, ensuring exceptional quality, consistency and safety in every dish under the Live! brand.

You will support the Executive Chef, oversee high-volume production, manage costs, mentor a large team, and drive menu execution and continuous improvement across outlets.

Qualifications

• Must have formal culinary training or equivalent experience.
• Ten years of previous experience in high-volume casino resort operations.
• Must be 21 years or older.
• High school diploma or GED equivalent.

Responsibilities

• Supervise daily production of food for all F&B venues; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
• Supervise culinary employees; interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate.
• Monitor and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Assist in the creation and planning of menus and implement changes to continue to attract business.
• Other duties as assigned.

Skills

10 years high-volume casino resort exp

Formal culinary training

21+ age

Education

High school diploma or GED

Job description

Live! Casino & Hotel Louisiana, located in Bossier City, LA, seeks an Executive Sous Chef to lead culinary operations across all dining venues, ensuring exceptional quality, consistency and safety in every dish under the Live! brand.

You will support the Executive Chef, oversee high-volume production, manage costs, mentor a large team, and drive menu execution and continuous improvement across outlets.