Senior Sous Chef: High-Volume Resort Kitchen Leader

Caesars Entertainment; Danville (VA); On-site; USD 50,000 - 60,000; Full time

Job summary

Caesars Entertainment, a leader in hospitality, seeks a seasoned culinary leader to manage lead and line cooks across multiple areas. You will recruit, train, and evaluate staff under the Executive Chef, ensuring consistent quality and on-time menu development in a high-volume setting.

The role emphasizes coaching, discipline, and developing talent while maintaining safety, sanitation, and cost controls. Salary reflects senior culinary leadership with a focus on excellence.

Qualifications

• A degree or certification from an accredited culinary arts institute is required.
• Apprenticeship certification from the American Culinary Federation is acceptable.
• Experience as a professional chef in hotel, resort, or chain concepts is required.

Responsibilities

• Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas.
• Interviewing, training, and selecting employees for the department.
• Under the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items.
• Ensures menu development timelines are met.
• Directs and manages lead and line level employees to achieve budgetary, food quality and customer service expectations.
• Provides training and coaching, conducts performance reviews and handles complaints.

Skills

Leadership

Training

Staff coaching

Customer service

Education

Culinary degree or certification

Apprenticeship certification (ACF)

Pro chef hotel/resort/chain experience

Job description

Caesars Entertainment, a leader in hospitality, seeks a seasoned culinary leader to manage lead and line cooks across multiple areas. You will recruit, train, and evaluate staff under the Executive Chef, ensuring consistent quality and on-time menu development in a high-volume setting.

The role emphasizes coaching, discipline, and developing talent while maintaining safety, sanitation, and cost controls. Salary reflects senior culinary leadership with a focus on excellence.