SOUS CHEF- BANQUETS

Boyd Gaming; Florence (IN); On-site; USD 42,000 - 62,000; Full time

Job summary

Boyd Gaming is seeking a Sous Chef to coordinate and manage all aspects of food preparation, presentation, and service under the direction of the Executive Chef. The role requires leadership in a fast-paced kitchen, ensuring quality, portion control, and safety compliance.

Responsibilities include supervising staff, monitoring inventory, maintaining cleanliness, and ensuring health and safety standards are met. Must be 21+, with strong communication and the ability to stand for long shifts.

Qualifications

• One year of experience in a similar role preferred.
• Must be at least 21 years old.
• Able to stand and walk for most of shift.
• Able to lift up to 40 pounds.
• Excellent communication skills.

Responsibilities

• Coordinates and administers all food preparation, presentation, and service procedures as directed by the Executive Chef.
• Monitors quantity of prepared food and ensures quality and quantity standards are met.
• Oversees food preparation to ensure proper flavor, presentation, and portion control.
• Monitors staffing levels, provide instruction as needed, and monitor staffing levels.
• Personally and alongside kitchen staff, facilitates all food preparation, presentation, and service procedures as directed by Executive Chef.
• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegates work assignments to cooks and other kitchen staff.
• Monitors employee performance and instructs employees in the proper performance of job duties.

Skills

Food prep

Communication skills

Team leadership

Safety

Time management

Education

High school diploma

Job description

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry.

Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.

The Sous Chef coordinates and administers all food preparation, presentation, and service procedures as directed by the Executive Chef.

The Sous Chef:

• Monitors quantity of prepared food and ensures that quality and quantity standards are consistently satisfied.
• Ensures proper rotation and utilization of stored food to prevent waste.
• Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitors employee performance, provide instruction as needed, and monitor staffing levels.
• Personally and alongside kitchen staff, facilitates all food preparation, presentation, and service procedures as directed by Executive Chef.
• Monitors staffing levels, early out requests, and overtime.
• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegates work assignments to cooks and other kitchen staff.
• Monitors employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action.
• Requisitions stock according to business needs/pars.
• Ensures that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

• One (1) year of experience in the same or similar position preferred.
• Must be able to stand and walk for majority of shift.
• Must be able to lift, carry, and maneuver up to 40 pounds.
• Other physical demands include but are not limited to grasping, reaching, bending, lifting, and kneeling.
• Must have excellent communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications
• Must be at least 21 years of age.

All your information will be kept confidential according to EEO guidelines.

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.