Lead Sous Chef – High-Volume Casino Kitchen

Morongo Casino Resort & Spa; California, Northern (MO, KY); Hybrid; USD 70,000 - 100,000; Full time

Job summary

Morongo Casino Resort & Spa in California is seeking a Sous Chef – MarketPlace to assist the Executive Chef in leading the back-of-house kitchen team, uphold food quality, sanitation, and service standards. This role focuses on daily kitchen operations, training, supervising culinary staff, and supporting overall team productivity.

You will help implement procedures for efficiency, safety, and guest satisfaction, participate in recipe development, menu planning, and seasonal changes, and stand

Qualifications

• Associate or bachelor’s degree in Culinary Arts or related field.
• Certification from an accredited culinary institution preferred.
• Food Safety Manager Certification required or must be obtained on hire.
• 5–7 years culinary experience, with 2–3 years in a supervisory role.
• Casino, resort or large-scale dining experience preferred.

Responsibilities

• Supervises kitchen team in food preparation, portioning, cooking, and garnishing.
• Guides cooking techniques, preparation methods, and safety procedures.
• Ensures proper labeling, rotation, and storage per safety standards.
• Coordinates preparation and stocking to maintain inventory levels.
• Inspects equipment and facilities for sanitation and maintenance.
• Maintains high cleanliness and safety in back-of-house operations.
• Prepares varied dishes including meats, sauces, and hot line items.
• Supports Executive Chef and leads in their absence.
• Assists with recipe development, menu planning, and seasonal changes.

Skills

Culinary leadership

Food safety & sanitation

Staff training & supervision

Communication & time-management

Education

Associate or Bachelor's in Culinary Arts

Food Safety Manager Certification

Culinary certification (preferred)

Job description

Morongo Casino Resort & Spa in California is seeking a Sous Chef – MarketPlace to assist the Executive Chef in leading the back-of-house kitchen team, uphold food quality, sanitation, and service standards. This role focuses on daily kitchen operations, training, supervising culinary staff, and supporting overall team productivity.

You will help implement procedures for efficiency, safety, and guest satisfaction, participate in recipe development, menu planning, and seasonal changes, and stand