Sous Chef

ViziRecruiter,LLC.; East Chicago (IN); On-site; USD 42,000 - 62,000; Full time

Job summary

PENN Entertainment is seeking a Culinary Supervisor to lead kitchen staff, ensure quality and guest service, and support budget controls in a fast-paced dining environment.

The ideal candidate has an associate degree in the culinary field, at least two years of culinary experience with supervisory responsibilities, and strong English communication. The role covers shift flexibility, including nights and weekends, with opportunities for growth within the company.

Qualifications

• Associate degree in Culinary or related field.
• Minimum two years of culinary experience with supervisory responsibility.
• Fluent written and verbal English communication.

Responsibilities

• Provide guidance and daily supervision to staff in the department.
• Coordinate with management to meet guest satisfaction and operational goals.
• Prepare menu items according to prep lists and ensure kitchen readiness.
• Support adherence to departmental budgets and cost controls.
• Deliver outstanding customer service aligned with company standards.
• Monitor pars and inventory to maintain cost efficiency.
• Assist with attendance tracking and administrative tasks for the kitchen.
• Maintain established health and safety and quality procedures.
• Ensure regulatory compliance within area of authority and report issues.
• Maintain confidentiality in all departmental matters.

Skills

Supervisory experience

Culinary knowledge

Communication skills

Attention to detail

Team collaboration

Guest service

Microsoft Office

Education

Associate degree in Culinary or related field

Tools

Excel

Word

Outlook

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—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Click HERE to discover how we empower team members to grow, thrive, and advance in their careers.

Responsibilities

• Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

Requirements

• Associate degree (A.A.) in Culinary or related field, and minimum two (2) years of culinary experience required; or equivalent combination of education and experience. Minimum one (1) year of previous supervisory experience required.
• Must have excellent written and verbal communication skills; must be fluent and literate in English.
• Must have excellent written and verbal communication skills; must be fluent and literate in English.
• Must have proficiency in Microsoft Office applications (Excel, Word, and Outlook).
• Ability to maintain a high level of confidentiality and professionalism.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.