Lead Sous Chef: Culinary Ops & Quality

IP Casino Resort Spa; Biloxi (MS); On-site; USD 32,000 - 42,000; Full time

Job summary

IP Casino Resort Spa in Biloxi, MS, is seeking a kitchen supervisor to coordinate and facilitate all food preparation, presentation, and service procedures under the Executive Chef. You will monitor quality and quantity of prepared food, ensure proper rotation and utilization of stored food to prevent waste, and oversee consistency in flavor and presentation.

You will also delegate tasks to cooks and staff, monitor performance, provide instruction, and manage staffing levels to maintain smooth

Qualifications

• 1 year of experience in the same or similar kitchen role preferred.
• Ability to stand and walk for most of the shift.
• Ability to lift up to 40 pounds.
• Strong communication skills.
• Ability to obtain/maintain any necessary licenses and/or certifications.

Responsibilities

• Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef.
• Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Delegate work assignments to cooks and kitchen staff.
• Monitor employee performance, instruct employees in the proper performance of job duties, and administer disciplinary action.
• Requisition stock according to business needs/pars.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

Skills

Food safety

Communication

Teamwork

Stamina

Physical strength

Job description

IP Casino Resort Spa in Biloxi, MS, is seeking a kitchen supervisor to coordinate and facilitate all food preparation, presentation, and service procedures under the Executive Chef. You will monitor quality and quantity of prepared food, ensure proper rotation and utilization of stored food to prevent waste, and oversee consistency in flavor and presentation.

You will also delegate tasks to cooks and staff, monitor performance, provide instruction, and manage staffing levels to maintain smooth