Lead Sous Chef: Elevate Kitchen & Guest Experience

Cache Creek Casino Resort; California (MO); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Great Pay

Opportunities to Grow

Dental Insurance

Life Insurance

Paid Time Off (PTO)

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Weekly Paychecks

Free meals in Employee Dining Room

Job summary

Cache Creek Casino Resort is seeking a Lead Cook/Sous Chef to manage daily kitchen operations, supervise 12–15 kitchen staff, and ensure dishes meet recipe standards. The role collaborates with FOH to guarantee guests receive high-quality service.

You will oversee portion control, FIFO, and inventory requisitions, while coaching staff and maintaining a safe, efficient work environment. 21+ years old with culinary education or equivalent experience preferred.

Qualifications

• High School diploma required; Culinary school or apprenticeship program preferred.
• Experience as Lead Cook or Sous Chef in a quality-oriented restaurant or multi-outlet operation.
• One-year certificate from college or technical school, or 3–6 months related experience and/or training; or equivalent education/experience.
• Ability to read and interpret safety rules and operating manuals; communicate effectively.

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 products.
• Requisition from IP system all food products to restaurant inventory and maintain clean storage areas.
• Expedite line and observe plates leaving kitchen.
• Assist in smooth operation of FOH by communicating important culinary information.

Skills

Lead Cook/Sous Chef experience

Supervisory experience

Education

High School Diploma

Culinary School or Apprenticeship

Job description

Cache Creek Casino Resort is seeking a Lead Cook/Sous Chef to manage daily kitchen operations, supervise 12–15 kitchen staff, and ensure dishes meet recipe standards. The role collaborates with FOH to guarantee guests receive high-quality service.

You will oversee portion control, FIFO, and inventory requisitions, while coaching staff and maintaining a safe, efficient work environment. 21+ years old with culinary education or equivalent experience preferred.