Lead Sous Chef: Team Leader, Menu & Operations

Margaritaville Resort Casino - Bossier City, La.; Bossier City (LA); On-site; USD 52,000 - 65,000; Full time

Job summary

Margaritaville Resort Casino - Bossier City, LA is seeking an experienced culinary supervisor to guide daily kitchen operations and staff. You will ensure quality, consistency, and guest satisfaction while maintaining safety standards and cost controls.

The role requires an AA in culinary or related field, and at least two years in culinary settings with at least one year in supervision; strong communication and office skills are essential.

Qualifications

• Associate degree (A.A.) in culinary or related field or equivalent.
• Minimum two years of culinary experience; supervisory experience preferred.
• Excellent written and verbal English communication skills.

Responsibilities

• Provide guidance and daily supervision to staff in the department.
• Support and administer operational goals; monitor performance and profits.
• Coordinate scheduling with manager to ensure guest satisfaction.
• Produce menu items per restaurant prep lists; ensure kitchens are stocked.
• Support compliance with departmental budgets.
• Promote superior customer service per standards and programs.
• Ensure customer service standards are followed and address issues.
• Assist with cost control by monitoring pars and inventory.
• Assist Chef de Cuisine with attendance and admin duties.
• Maintain quality assurance procedures for health and service standards.
• Ensure regulatory compliance and report issues to management.
• Maintain strict confidentiality in all matters.

Skills

Staff supervision

Leadership

Communication skills

Customer service

Budget awareness

Confidentiality

Problem solving

Attention to detail

Education

Associate degree in culinary

Tools

Microsoft Office

Job description

Margaritaville Resort Casino - Bossier City, LA is seeking an experienced culinary supervisor to guide daily kitchen operations and staff. You will ensure quality, consistency, and guest satisfaction while maintaining safety standards and cost controls.

The role requires an AA in culinary or related field, and at least two years in culinary settings with at least one year in supervision; strong communication and office skills are essential.