Sous Chef

Rivers Casino; Des Plaines, Northern (IL, KY); Hybrid; USD 60,000 - 80,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

401K Match

Daily Meals

Paid Time Off 18 days

Free Shuttle

Free Parking

Tuition Reimbursement

Volunteer Opportunities

Team Member Discounts

Job summary

Rivers Casino Des Paraines is seeking an experienced sous chef to lead high-volume kitchen operations for casual dining and banquet events. You will guide daily food production, ensure quality and consistency, and mentor a 20+ person BOH team.

The role emphasizes strong organizational skills, staff training, and adherence to safety standards, with opportunities to influence menu development for TDR, Ten Lounge, and group events up to 400 guests.

Qualifications

• Strong BOH experience in high volume casual dining as a Sous Chef or Assistant Kitchen.
• 2 years management experience to lead a team of 20+.
• Banquet experience highly preferred.
• Outstanding interpersonal and organizational skills.
• Some experience with financials, planning and reporting.
• Ability to work under pressure.
• Frequent walking, standing, lifting.

Responsibilities

• Possesses complete knowledge of all procedures related to the job.
• Coordinates training of all team members in the proper performance of all job duties and thereafter ensures that all guests are treated in a prompt, professional and courteous manner.
• Assists in the overall food production and presentation, according to recipes and specifications.
• Works to ensure a clean and sanitary kitchen at all times.
• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
• Communicates any problems or concerns to the Sous Chef.
• Assist supervisor with putting daily order together when needed.
• Ensures thorough communication between shifts.
• Remains up to date on all Departmental Policies and Procedures.
• Execute and supervise food production.
• Manage food quality/develop and execute menus for TDR, Ten Lounge and group events of up to 400 guests. catering (on and off site).
• Execute consistent, high-quality food.
• Schedule BOH staff, balancing labor costs, skills and personalities.
• Ability to coach, mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
• A high level of organization, constant follow through, and meticulous attention to detail.
• Effective time management and self-motivation in working independently toward team goals.
• The ability to remain calm under pressure and adapt to unexpected tasks and challenges.
• Ability to work in a collaborative environment and lead a team.
• Responsible for Inventory control of several food outlets.
• Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines.
• Maintain appropriate stock levels of foods as order volume dictates.
• Other duties as dictated by Executive Chef in order to run smooth BOH operations.
• Oversee the managerial aspects of the Kitchens, with focus on staff and training.
• Ability to use Refined Culinary knowledge - i.e., prepare sauces, etc.
• Ensure green initiatives are followed.
• Experience in analyzing inventory vs. ordering needs.
• All other duties as assigned.

Skills

BOH leadership

High-volume cooking

Banquet coordination

Team coaching

Job description

Rivers Casino Des Plaines
3000 S. River Road
Des Plaines, IL 60018, USA

Description

WALK-IN WEDNESDAY

Interview on the spot!
Every Wednesday from 12 PM - 2 PM
2500 E. Devon Ave | Des Plaines , IL 60018
Free Parking / Free Shuttle from the Rosemont Blue Line Station

Job Functions:

• Possesses complete knowledge of all procedures related to the job.
• Coordinates training of all team members in the proper performance of all job duties and thereafter ensures that all guests are treated in a prompt, professional and courteous manner.
• Assists in the overall food production and presentation, according to recipes and specifications.
• Works to ensure a clean and sanitary kitchen at all times.
• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
• Communicates any problems or concerns to the Sous Chef.
• Assist supervisor with putting daily order together when needed.
• Ensures thorough communication between shifts.
• Remains up to date on all Departmental Policies and Procedures.
• Execute and supervise food production.
• Manage food quality/develop and execute menus for TDR, Ten Lounge and group events of up to 400 guests. catering (on and off site).
• Execute consistent, high-quality food.
• Schedule BOH staff, balancing labor costs, skills and personalities.
• Ability to coach, mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
• A high level of organization, constant follow through, and meticulous attention to detail.
• Effective time management and self-motivation in working independently toward team goals.
• The ability to remain calm under pressure and adapt to unexpected tasks and challenges.
• Ability to work in a collaborative environment and lead a team.
• Responsible for Inventory control of several food outlets.
• Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines.
• Maintain appropriate stock levels of foods as order volume dictates.
• Other duties as dictated by Executive Chef in order to run smooth BOH operations.
• Oversee the managerial aspects of the Kitchens, with focus on staff and training.
• Ability to use Refined Culinary knowledge - i.e., prepare sauces, etc.
• Ensure green initiatives are followed.
• Experience in analyzing inventory vs. ordering needs.
• All other duties as assigned.

Job Requirements:

• Strong BOH experience in high volume casual dining as a Sous Chef or Assistant Kitchen.
• 2 years management experience to ensure ability to lead a team of 20+.
• Banquet Experience highly preferred.
• Display strong interpersonal and organizational skills.
• Some experience with financials, planning and reporting a plus (managed by Executive Chef)
• Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
• Ability to work under pressure.
• Frequent walking, standing, kneeling, twisting, bending and lifting.

Perks that Work!

• Medical, Dental, Vision, and Life Insurance (Full-Time positions ONLY)
• 401K – 4% match to 5% Team Member Contribution
• $1 Daily Meals
• Earn up to 18 Days of Paid Time Off Your First Year
• Free Shuttle from Rosemont’s Blue Line Station
• Free Parking On-Site
• Rivers Casino Scholarship Program for Team Members and their Children/Grandchildren
• Tuition Reimbursement
• Community Volunteer Opportunities
• Team Member Exclusive Discounts

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.