Lead Sous Chef - High-Energy Kitchen Leadership & Growth

Cache Creek Casino Resort; Oceanside (CA); On-site; USD 60,000 - 95,000; Full time

Benefits offered by this job

Great pay

Growth opportunities

Gas discounts

Dental insurance

Life insurance

Paid time off

Recognition program

Free meals

Weekly paychecks

Healthcare benefits

401k savings

Tuition reimbursement

Employee discounts

Direct deposit

Job summary

Cache Creek Casino Resort in California is seeking a hands-on Lead Cook/Sous Chef to manage by shift the daily culinary operations in the restaurant. You will observe cooking staff, ensure meals meet recipe standards, and partner with front-of-house leadership to deliver smooth service and high guest satisfaction.

Direct supervision of 12–15 kitchen staff, coaching and training, controlling portions, maintaining FIFO, and coordinating inventory via the I.P.

Qualifications

• High School diploma required.
• One to two years of Culinary school or ACF approved apprenticeship.
• One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef.

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 prescribes by recipe standards.
• Manage portion control and FIFO of all food product.
• 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

Staff supervision

Lead cook

Food safety

Communication

Inventory management

Education

High School diploma

Culinary school or apprenticeship

ACF certification (preferred)

Tools

IP system

Job description

Cache Creek Casino Resort in California is seeking a hands-on Lead Cook/Sous Chef to manage by shift the daily culinary operations in the restaurant. You will observe cooking staff, ensure meals meet recipe standards, and partner with front-of-house leadership to deliver smooth service and high guest satisfaction.

Direct supervision of 12–15 kitchen staff, coaching and training, controlling portions, maintaining FIFO, and coordinating inventory via the I.P.