Sous Chef

Caesars Entertainment; Black Hawk (CO); On-site; USD 51,000 - 69,000; Full time

Job summary

Caesars Entertainment is seeking a Sous Chef to coordinate and direct the activities, training and performance of kitchen staff across hotel and restaurant operations. The role focuses on efficient, high-quality food service, culinary standards, and compliance with health, safety, and regulatory requirements.

Starting salary is $60,000 per year. The successful candidate will lead cooks, supervise kitchen operations, manage budgets, and train staff to handle diverse dietary needs while

Qualifications

• 3–5 years as chef de cuisine or sous chef.
• Valid gaming license, ABC card, and health certifications.
• Ability to analyze departmental needs and results.
• Ability to solve problems and make quick decisions.
• Knowledge of ABC regulations, Health Dept rules, and OSHA standards.
• Irregular schedule due to varied tasks and deadlines.

Responsibilities

• Report to Kitchen Manager; ensure performance of assigned duties.
• Supervise cooks and kitchen staff; maintain collaboration with Restaurant Managers.
• Assist other departments to support F&B goals.
• Develop and manage kitchen budgets including food cost and labor.
• Train kitchen staff in safe operating procedures for equipment.
• Establish maintenance schedules for equipment per manufacturer guidelines.
• Delegate authority and assign responsibilities.
• Develop and support kitchen staff through training and coaching.
• Prepare food meeting nutritional and dietary requirements.
• Control food costs and establish purchasing specs and storage standards.
• Manage programs to reduce injuries; ensure safety of employees.
• Maintain confidentiality of financial data and company policies.
• Provide reports to Director of Food and Beverage.
• Achieve performance goals; demonstrate strong kitchen management.
• Maintain positive relationships with all staff.
• Demonstrate strong oral and written communication skills.
• Ensure kitchen performance and operational success.
• Complete duties, paperwork, and reports accurately and timely.

Skills

Sous-chef experience

Leadership

Budgeting

Regulatory knowledge

Job description

Job Description

The Sous Chef coordinates and directs the activities, training, and performance of cooks and kitchen staff engaged in preparing and cooking food items for hotel and restaurant operations. This role ensures efficient and effective food service, maintains culinary standards, supports departmental goals, and upholds all health, safety, and regulatory requirements. Starting Salary: $60,000

Job Description

The Sous Chef coordinates and directs the activities, training, and performance of cooks and kitchen staff engaged in preparing and cooking food items for hotel and restaurant operations. This role ensures efficient and effective food service, maintains culinary standards, supports departmental goals, and upholds all health, safety, and regulatory requirements. Starting Salary: $60,000

Responsibilities

• Report to the Kitchen Manager and ensure successful performance of assigned duties.
• Supervise and support all cooks and kitchen workers while maintaining collaborative relationships and alignment with Restaurant Managers and Supervisors.
• Assist and advise other departments and company personnel as needed to ensure the success of the Food and Beverage department and the company.
• Develop, manage, and implement kitchen budgets including food cost of sales and kitchen labor costs while meeting Health Department guidelines.
• Train kitchen personnel in safe operating procedures for all equipment, utensils, and machinery.
• Establish maintenance schedules for equipment in accordance with manufacturer instructions.
• Delegate authority and assign responsibilities appropriately.
• Develop and support kitchen staff through training and coaching.
• Train kitchen personnel to prepare food that retains maximum nutrients and meets special dietary requests including low-fat, low sodium, vegetarian, and low-calorie meals.
• Control food costs and establish purchasing specifications, storeroom requisition systems, product storage standards, portion control, and waste control.
• Manage programs and processes to control and reduce lost time injuries. Ensure the safety and security of all employees.
• Maintain strict confidentiality regarding financial data, company policies, and procedures.
• Provide oral and written reports to the Director of Food and Beverage as required.
• Achieve established performance goals. Perform additional duties as assigned. Demonstrate effective management abilities in kitchen operations.
• Maintain positive interpersonal working relationships with all personnel.
• Demonstrate strong oral and written communication skills.
• Assume responsibility for kitchen performance and operational success.
• Effectively manage and develop staff.
• Complete assigned duties, paperwork, and reports accurately and in a timely manner.

Qualifications

• Three to five years of experience as a chef de cuisine or sous chef.
• Valid gaming license, Alcohol Beverage Control card, and applicable health certifications.
• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems and make sound decisions.
• Ability to perform duties under frequent time pressure in an interruptive environment.
• Knowledge of Alcohol Beverage Control regulations, Health Department requirements, and applicable OSHA standards.
• Ability to work an irregular schedule due to a broad variety of tasks and deadlines.
• Ability to perform all essential duties with or without reasonable accommodation.

Additional Requirements

• Ability to work in both office and kitchen environments.
• Ability to work in a casino environment with exposure to smoke, bright lights, noise, and varying temperatures.
• Ability to work in a high-rise hotel environment.
• Compliance with all company policies, safety procedures, and regulatory requirements.