Lead Sous Chef - Casino Kitchen, Growth & Benefits

Cache Creek Casino Resort; Oceanside (CA); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Dental Insurance

Medical Insurance

Vision Care Insurance

Paid Time Off

401k Savings Plan

Tuition Reimbursement

Free meals

Weekly Paychecks

Direct Deposit

Job summary

Cache Creek Casino Resort in Oceanside, CA seeks a Lead Cook to manage daily kitchen operations, supervise culinary staff, and ensure food quality aligns with recipes and standards. The candidate will work with FOH leadership to ensure guest satisfaction and smooth service flow.

The role requires 1–2 years in a quality-oriented restaurant or as Lead Cook/Sous Chef, with high school diploma and culinary training. OSHA/sanitation credentials preferred; 21+ age. Competitive benefits provided.

Qualifications

• Must be able to perform each essential duty satisfactorily.
• Observe safety and sanitation standards at all times.
• Ability to read safety rules, operating instructions, and procedures.

Responsibilities

• Promote Cache Creek Casino Resort in a positive manner.
• Manage by shift Culinary Staff in restaurant.
• Coach and counsel staff as required.
• Execute menu as prescribed by recipe standards.
• Manage portion control and FIFO of all food product.
• Requisition from IP system all food product to restaurant inventory and maintain clean storage areas.
• Expedite line and observe plates leaving kitchen.
• Communicate important culinary information to FOH.

Skills

Leadership

Communication

Reading & Writing

Math & Measurements

Problem solving

Education

High School diploma

Culinary school or apprenticeship

Lead cook or sous chef experience

College certificate or training

Job description

Cache Creek Casino Resort in Oceanside, CA seeks a Lead Cook to manage daily kitchen operations, supervise culinary staff, and ensure food quality aligns with recipes and standards. The candidate will work with FOH leadership to ensure guest satisfaction and smooth service flow.

The role requires 1–2 years in a quality-oriented restaurant or as Lead Cook/Sous Chef, with high school diploma and culinary training. OSHA/sanitation credentials preferred; 21+ age. Competitive benefits provided.