Lead Sous Chef - Growth, Great Pay & Sign-On Bonus

Cache Creek Casino Resort; California; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Dental Insurance

Life Insurance

PTO

Weekly Paychecks

Healthcare

Vision Care Insurance

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Gas Discounts

Free meals in our Employee Dining Room

Job summary

Cache Creek Casino Resort in California seeks a seasoned culinary leader to manage by shift in a high-volume restaurant, overseeing kitchen operations and coaching line cooks to ensure consistency with recipe standards.

You will collaborate with front-of-house management to maintain guest satisfaction, control portions, and supervise 12-15 kitchen staff while upholding safety and sanitation requirements in a fast-paced environment.

Qualifications

• High school diploma required; culinary training preferred.
• 1–2 years culinary school or ACF apprenticeship required.
• 1–2 years lead cook or sous chef in a multi-outlet setting preferred.

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 I.P. system all food product to restaurant inventory and maintain clean storage areas.
• Expedite line and observe plates leaving kitchen.
• Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions.

Skills

Leadership

Food Safety

Culinary Skills

Staff Coaching

Education

High School Diploma

Culinary School or ACF Apprenticeship

Job description

Cache Creek Casino Resort in California seeks a seasoned culinary leader to manage by shift in a high-volume restaurant, overseeing kitchen operations and coaching line cooks to ensure consistency with recipe standards.

You will collaborate with front-of-house management to maintain guest satisfaction, control portions, and supervise 12-15 kitchen staff while upholding safety and sanitation requirements in a fast-paced environment.