Lead Sous Chef

Odawa Casino Resort; Petoskey (MI); On-site; USD 60,000 - 90,000; Full time

Job summary

Odawa Casino Resort is seeking a Lead Sous Chef to assist the Executive Chef in directing all daily culinary operations. This senior role ensures exceptional food quality, safe kitchen practices, and efficient labor and cost management across restaurants, banquet events, and catering.

You will supervise culinary staff, support menu development, train team members, and step in as kitchen leader during the Executive Chef's absence, driving department goals and guest satisfaction.

Qualifications

• High School Diploma or equivalent required.
• Associate's Degree or formal culinary certification required.
• Bachelor's Degree in Culinary Arts, Hospitality Management, or related field preferred.
• Minimum five (5) years of progressive culinary leadership experience in a high-volume environment.
• Minimum ten (10) years of professional culinary experience or an equivalent combination of education and experience.
• Previous supervisory or management experience required.
• Casino, resort, hotel, or multi-outlet F&B experience preferred.

Responsibilities

• Leads and develops a high-performing culinary team; schedules staff and manages performance.
• Oversees day-to-day food production and service to ensure quality and presentation standards.
• Assists with menu development, recipe creation, testing and implementation.
• Manages food and labor costs; monitors inventory and waste; supports purchasing.
• Maintains SOPs for culinary operations and enforces food safety compliance.
• Provides hands-on leadership during service periods and ensures a safe kitchen environment.

Skills

Culinary leadership

Menu development

Food safety

Labor scheduling

Team development

Budgeting

Staff training

Education

High School Diploma or equivalent

Associate's Degree or formal culinary certification

Bachelor's Degree in Culinary Arts/ Hospitality

Tools

Microsoft Office

Food Trak

Inventory management systems

Job description

Job Title: Lead Sous Chef

Reports To: Executive Chef

Department: Room 94

Job Code: LDSCHF

Creation Date: 06/20/2013

Revision Date: 10/15/2026

Job Summary

The Lead Sous Chef assists the Executive Chef in directing the daily operations of all assigned culinary areas and serves as a senior culinary leader within the Food & Beverage department. This position is responsible for ensuring exceptional food quality, operational efficiency, food safety compliance, labor management, and team member development.

The Lead Sous Chef provides direct supervision and leadership to culinary staff, oversees food production and service standards, supports menu development, manages food and labor costs, and maintains a safe, organized, and productive kitchen environment. The position acts as the operational leader of the kitchen in the absence of the Executive Chef and plays a critical role in achieving departmental and organizational objectives.

Essential Duties and Responsibilities

Leadership & Team Management

• Makes recommendations to hire, terminate, promote, demote, transfer, provide training opportunities, recommend merit increases, evaluate performance, create and adjust performance standards, create and/or delegate staff scheduling, invoke disciplinary action and provide for the fair and equitable treatment of all Team Members.
• Establishes performance expectations and monitors team member productivity and effectiveness.
• Fosters a culture of learning and development; supports individual growth through continuous feedback to achieve personal and professional goals.
• Creates and maintains work schedules that support operational needs while controlling labor costs.
• Conducts department meetings, training sessions, and daily lineups.
• Promotes teamwork, accountability, and a culture of continuous improvement.

Culinary Operations

• Oversees day-to-day food production and service operations to ensure quality, consistency, and presentation standards are met.
• Assists with menu development, recipe creation, testing, and implementation.
• Ensures all menu items are prepared according to established recipes and specifications.
• Coordinates food preparation for restaurants, banquets, catering events, and special functions.
• Monitors food quality at all stages of production and service.
• Demonstrates proficiency at all kitchen stations and provides hands‑on leadership during service periods.
• Develops and maintains Standard Operating Procedures (SOPs) for culinary operations.

Financial & Inventory Management

• Assists in achieving departmental financial objectives through effective food, labor, and inventory controls.
• Monitors food costs, waste, spoilage, and product utilization.
• Reviews inventory levels and places food and supply orders through approved purchasing systems.
• Ensures proper receiving, storage, rotation, and utilization of products.
• Recommends equipment, smallware, and supply purchases to improve operational efficiency.
• Participates in budget planning and expense management initiatives.

Food Safety & Regulatory Compliance

• Ensures compliance with all federal, state, tribal, health department, and organizational food safety requirements.
• Maintains ServSafe standards and promotes safe food handling practices throughout the department.
• Conducts and documents sanitation and food safety training.
• Oversees food storage, product dating, temperature controls, cleaning schedules, and sanitation procedures.
• Ensures compliance with all applicable Occupational Safety and Health standards and safe work practices.

Equipment & Facility Oversight

• Ensures kitchen equipment is maintained, cleaned, and operated safely.
• Coordinates preventive maintenance schedules and repair requests.
• Conducts routine inspections of kitchens, storage areas, walk‑in coolers, freezers, and production spaces.
• Maintains a clean, organized, and professional work environment.

Administrative Responsibilities

• Maintains required records, reports, and departmental documentation.
• Utilizes Food Trak and other departmental systems to support operations.
• Maintains effective communication with other departments and leadership teams.
• Protects confidential operational and employee information.
• Attends required meetings, training sessions, and professional development activities.
• Performs other duties as assigned.

Systems Access

Microsoft Office Suite, Food Trak, Inventory and purchasing systems as assigned

Upholds Odawa Casino Mission statement in all aspects of position:

Mission

Bringing you the THRILL of the win and the FUN of the game, served with a side of real‑deal HOSPITALITY.

Values

1. We create a culture that provides:
2. Create the THRILL
3. Lead with FUN
4. Serve with Real-Deal HOSPITALITY
5. One Team, One Experience
6. Own the Moment
7. Do What's Right - Always
8. Level Up Every Day

Minimum Qualifications

Education

• High School Diploma or equivalent required.
• Associate's Degree or formal certification from an accredited culinary institution required.
• Bachelor's Degree in Culinary Arts, Hospitality Management, or related field preferred.

Experience

• Minimum five (5) years of progressive culinary leadership experience in a high‑volume food service environment.
• Minimum ten (10) years of professional culinary experience or an equivalent combination of education and experience.
• Previous supervisory or management experience required.
• Casino, resort, hotel, or multi‑outlet food and beverage experience preferred.

Certifications

• Must obtain TIPS Certification within 30 days of employment or provide proof of current certification.
• Must obtain ServSafe Manager Certification within 90 days of employment or provide proof of current certification.
• Additional food safety certifications may be required.

Knowledge, Skills, and Abilities

• Advanced knowledge of culinary techniques, food preparation, presentation, and menu development.
• Strong understanding of food costing, inventory management, purchasing, and labor scheduling.
• Thorough knowledge of food safety, sanitation, and regulatory compliance standards.
• Working knowledge of current culinary trends and industry best practices.
• Ability to effectively lead, coach, and develop employees.
• Strong organizational, problem‑solving, and decision‑making skills.
• Ability to work effectively in a fast‑paced, high‑volume environment.
• Proficiency with Microsoft Office and inventory management systems.

Physical Requirements

• Ability to lift and carry up to 75 pounds.
• Ability to stand and walk for extended periods.
• Frequent bending, reaching, twisting, pushing, and pulling.
• Ability to work in environments exposed to heat, cold, sharp tools, moving equipment, and wet surfaces.
• Ability to work flexible schedules, including evenings, weekends, holidays, overtime, and special events.

Licensing Requirements

• Must be able to obtain a gaming license in accordance with the regulations established by the LTBB Gaming Regulatory Commission and be able to serve in the position under any other applicable law.

Preference: Applies to Native Americans in accordance with applicable tribal law.