Lead Sous Chef: Drive Quality, Cost & Guest Delight

Caesars-Southern-Indiana-Ebci-Holding; Elizabeth (IN); Presencial; USD 65 000 - 95 000; Tempo integral

Resumo da oferta

Caesars-Southern-Indiana-Ebci-Holding is seeking a kitchen lead to ensure delightful guest experiences through outstanding product and dining service. You will direct line-level staff, uphold kitchen hygiene, and drive cost controls while maintaining regulatory compliance in a high-volume casino environment.

The role requires a high school diploma or equivalent, with culinary education preferred and at least four years of high-volume food prep.

Qualificações

• High school diploma or equivalent required.
• Culinary arts program graduate preferred.
• Minimum four years of high-volume food preparation experience.
• Excellent communication and supervisory skills.

Responsabilidades

• Ensure venue product and dining experience delights guests.
• Direct and manage line-level employees to meet budget, food quality, and service expectations.
• Maintain excellent kitchen hygiene and sanitary conditions at all times.
• Provide a positive, supportive work environment and leadership.
• Establish leadership, direction, and accountability for food production.
• Cross-train within the department and support peers and team.
• Assist in departmental operating budget development and control food and labor costs within budget.
• Ensure compliance with regulatory, internal controls, policies, and procedures.
• Undertake other duties as assigned.

Conhecimentos

Supervisory skills

Communication skills

Planning and organisation

Interpersonal skills

Customer service

Microsoft Office

Integrity in regulated business

Formação académica

High school diploma or equivalent

Culinary arts program graduate preferred

4+ years food preparation in high-volume establishment

Ferramentas

Microsoft Office

Descrição da oferta de emprego

Caesars-Southern-Indiana-Ebci-Holding is seeking a kitchen lead to ensure delightful guest experiences through outstanding product and dining service. You will direct line-level staff, uphold kitchen hygiene, and drive cost controls while maintaining regulatory compliance in a high-volume casino environment.

The role requires a high school diploma or equivalent, with culinary education preferred and at least four years of high-volume food prep.