Sous Chef

PENN Entertainment, Inc.; Baton Rouge (LA); On-site; USD 42,000 - 62,000; Full time

Job summary

PENN Entertainment, Inc. seeks an experienced culinary leader to manage kitchen operations within a single outlet. The role emphasizes upholding culinary standards, cost controls, and high-quality food preparation for a dynamic, high-volume setting in Baton Rouge.

You will drive menu planning, ensure sanitation, and lead a team to deliver exceptional guest experiences. The ideal candidate will have a bachelor’s degree preferred and at least two years in a large-volume, high-quality food

Qualifications

• Bachelor’s degree from an accredited college is preferred.
• Two years of progressively challenging experience in a large volume, high-quality food establishment.
• Knowledge of menu planning, soups, sauces, meat, poultry and seafood items is required.
• Knowledge of Food & Labor costs; proven problem solving and critical thinking skills.
• Excellent customer service and employee relations skills.
• Good oral and written communication skills; fluent and literate in English.

Responsibilities

• Ensure culinary standards and operational guidelines within a specific outlet and shift.
• Oversee all aspects of food preparation; maintain clean, well-stocked kitchen and smooth operations.
• Assist menu planning changes to improve costs, volume, quality and efficiency.
• Perform culinary tasks as needed (broiler, sauté, Asian and prep).
• Ensure compliance with sanitation requirements (ServSafe) and safety programs.
• Coordinate workflow during shifts to meet business demands and guest satisfaction.

Skills

Customer service

Teamwork

Menu planning

Food cost knowledge

Communication

English fluency

Education

Bachelor's degree preferred

Job description

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being.Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—mayvaryby position.Paid time off is earned according to the local policy and increases with the length of employment.

Responsibilities

• Responsible for culinary standards and operational guidelines within a specific outlet for a specific shift including kitchen areas, food preparation activities and facilities.
• Administers all aspects of food preparation, ensuring kitchen is clean, well-stocked and problem-free.
• Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.
• Ability to perform the functions of any culinary task assigned within kitchen such as broiler, sauté, Asian and prep when needed.
• Accountable for meeting or exceeding all State and Company sanitation requirements (ServSafe).
• Supports safety and accident prevention programs (knife handling, proper lifting).
• Monitoring/implementation of garbage separation and disposal as per standards.
• Responsible for coordinating workflow during shift to meet business demands and ensure customer satisfaction.
• Visibility to customer, soliciting/requesting feedback on food quality and responds to guest concerns appropriately and professionally to resolve any issues.
• Performs all other related and compatible duties as assigned.

Requirements

• Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university is preferred.
• Two years' progressively more challenging experience in a large volume, high-quality food establishment.
• Knowledge of menu planning, soups, sauces, meat, poultry and seafood items is required.
• Knowledge of Food & Labor costs - Proven problem solving and critical thinking skills required.
• Must possess excellent customer service and employee relations skills.
• Good oral and written communication skills, must be fluent and literate in English.
• Must be able to listen and respond to visual and aural cues.
• Teamwork – ability to work collaboratively with other departments and leaders to complete property/corporate initiatives and effective day to day operations.
• Compliance with all regulatory, governmental, and safety requirements.
• Effective labor management to minimize overtime and ensure appropriate staff assignment to guest traffic flow.
• Development of team to include completion of all required training and knowledge of all policies and procedures relating to their positions.
• Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment.
• Knowledge of and compliance with department, property and company policies and procedures.
• Maintain health department standards and regulations.
• Physically mobile with or without reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.