Lead Sous Chef: Elevate Cuisine & Team Leadership

Valley Forge Casino Resort; King (NC); On-site; USD 44,000 - 70,000; Full time

Job summary

Boyd Gaming Corporation is seeking a Sous Chef to supervise the culinary team on assigned shifts, ensuring high-quality food preparation and guest satisfaction while upholding the company’s vision and values. The role requires leadership, effective communication with guests and staff, and development of culinary staff to foster ownership and accountability.

The position involves overseeing cooking operations, labor cost monitoring, health compliance, and collaboration with management to ensure

Qualifications

• Ideally, completion of a culinary arts degree or accredited apprenticeship and/or four (4) years of progressive food preparation experience.
• Minimum of one year in a supervisory capacity or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the
• Computer literacy to include Excel Spreadsheet and Word experience.

Responsibilities

• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high-quality preparation and attractive presentation of all food to exceed the company’s standards.
• Staff, schedule, evaluate, train, develop and monitor culinary team; including by not limited to initiatives with Ecosure, on-boarding, etc.
• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; Monitor labor costs, including staffing levels, and adjust to sales levels, business volumes, etc.
• Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
• Ensure all kitchen equipment and working conditions are well-maintained; responsible for HotSos entries.
• Assistant Restaurant Chef with writing and cost-control of recipes, as well as developing a collection of recipes in a recipe book.
• Oversight of monitoring staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work; control cleanliness and maintenance of assigned area; review any health department issues with Management team and Restaurant Chef to correct any problems.
• Assist Restaurant Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Responsible for scheduling of Lead Cooks, Cooks, and Assistant Cooks.
• Collaborate with Assistant General Manager, General Manager, and Restaurant Chef to ensure communication between the front and back of house is seamless while taking ownership of all assigned areas.
• Responsible for multiple guest service aspects, including but not limited to table touches, nightly special postings, menu changes, and Front-of-House/Back-of-House communication.
• Assist Restaurant Chef with Server and Culinary pre-shifts to ensure communication of specials and dishes are excellently presented to our guests.
• Ensure team member engagement is maintained at a high level.
• Lead all aspects of team member relations including, but not limited to, hiring, coaching, recognizing, and evaluating team members and leaders.
• Provide ongoing direct and honest feedback to team members regarding individual performance.
• Establishes operational guidelines for the recruitment and retention of outlet team members.

Skills

Supervisory experience

Leadership

Communication

Excel

Word

Education

Culinary arts degree or accredited apprenticeship

Tools

Excel Spreadsheet

Word

Job description

Boyd Gaming Corporation is seeking a Sous Chef to supervise the culinary team on assigned shifts, ensuring high-quality food preparation and guest satisfaction while upholding the company’s vision and values. The role requires leadership, effective communication with guests and staff, and development of culinary staff to foster ownership and accountability.

The position involves overseeing cooking operations, labor cost monitoring, health compliance, and collaboration with management to ensure