Lead Sous Chef: Prep, Quality, & Kitchen Leadership

Suncoast Hotel and Casino; Las Vegas (NV); On-site; USD 20,664,000 - 27,552,000; Full time

Job summary

Boyd Gaming Corporation in Las Vegas is seeking a Kitchen Supervisor to coordinate and oversee all food preparation, presentation, and service under the Executive Chef. You will monitor quantities, ensure proper rotation to prevent waste, and guide staff to maintain consistency in flavor and portioning.

You will manage staffing, enforce health and safety standards, delegate duties, and ensure clean, safe kitchen and storage areas.

Qualifications

• 1 year of experience in the same or similar position preferred.
• Must be able to stand and walk for majority of shift.
• Must lift, carry, and maneuver up to 40 pounds.
• Physical demands include grasping, reaching, bending, lifting, and kneeling.
• Excellent communication skills required.
• Must obtain/maintain any necessary licenses and/or certifications.

Responsibilities

• Coordinate and oversee all food preparation, presentation, and service procedures as directed by the Executive Chef.
• Monitor quantity of prepared food and ensure quality and quantity standards are met.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversee kitchen processes to ensure consistency, flavor, presentation, and portion control.
• Monitor staffing levels, overtime, and early out requests.
• Maintain clean, sanitary kitchen and storage areas meeting health and safety standards.
• Delegate tasks to cooks and kitchen staff; supervise and train as needed.
• Requisition stock according to business needs/pars and manage inventory.
• Ensure safety hazards are minimized in kitchen and related areas.

Skills

Communication skills

Stamina

Team oversight

Job description

Boyd Gaming Corporation in Las Vegas is seeking a Kitchen Supervisor to coordinate and oversee all food preparation, presentation, and service under the Executive Chef. You will monitor quantities, ensure proper rotation to prevent waste, and guide staff to maintain consistency in flavor and portioning.

You will manage staffing, enforce health and safety standards, delegate duties, and ensure clean, safe kitchen and storage areas.