Sous Chef - Food Bazaar

Wind Creek Hospitality; East Hazel Crest (IL); On-site; USD 43,000 - 59,000; Full time

Benefits offered by this job

Medical, dental, vision, and life

Flexible Spending Account (FSA)

Employee Assistance Program (EAP)

Paid time off

401(k) with company match

Shift differential pay

Discretionary quarterly bonuses

Job summary

Wind Creek Hospitality in Illinois is seeking a Sous Chef to lead all aspects of food production across outlets, ensuring quality standards, innovation, and guest interaction. You will develop menus, train staff, and collaborate with the Room Chef to manage food costs and schedules.

The role requires culinary expertise, ServSafe certification, and flexibility to work nights, weekends, and holidays. A Gaming Act license or ability to obtain one is essential.

Qualifications

• High school diploma or GED; GED must be completed within 6 months of start date.
• Associate’s Degree in related field required; or two years supervisory experience in a culinary environment.
• Graduate of a post-high school two-year Culinary Arts School preferred.
• Must pass job interview including a guest service audition.
• ServSafe Certification or equivalent or ability to obtain certification.
• Ability to stand, walk, and occasionally sit; lift up to 50 lbs.
• Willing to work odd hours including nights, weekends and holidays; travel for training.
• Illinois Gaming Act license or ability to obtain and maintain one.

Responsibilities

• Ensures all food products meet or exceed established specifications and standards.
• Checks quality of raw and cooked food to ensure standards.
• Demonstrates new cooking techniques and recipes to kitchen staff.
• Administers production and staffing schedules based on guest volume.
• Prepares appropriate levels of food based on forecasted needs and timely delivery.
• Trains cooks and other employees in menu preparation.
• Maintains minimum labor levels to meet production needs.
• Assists with menu planning and food cost control to adhere to budget.

Skills

Culinary leadership

Menu development

Guest interaction

Communication skills

Food safety knowledge

Education

Associate’s Degree in related field

Two years supervisory experience in culinary environment

PCI Gaming Department supervisory experience

Two years hiring department experience

Job description

Job Overview:

The Sous Chef is responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Sous Chef is responsible for providing fast, friendly and courteous service to co-workers (internal customers) and all guests.

Description

Job Overview:

The Sous Chef is responsible for the execution of all aspects of food production in order to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department. The Sous Chef is responsible for providing fast, friendly and courteous service to co-workers (internal customers) and all guests. During your tenure, candidate must continually demonstrate their culinary passion, creativity and guest interaction. The Sous Chef will have the opportunity to create menus and servings of their choice in their respective venues. Success will be graded on passion, drive and creativity. Failure of an item or menu is not failure of the program, rather viewed as learning and successful growth. Sous Chef will report to Room Chef.

Purpose:

Our genuine engagement and positive energy provide guests an escape from their routine into our exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Value System:

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best.We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

Duties and Responsibilities:

• Ensures that all food products prepared meet or exceed the established specifications and standards
• Checks the quality of raw and cooked food products to ensure standards have been met
• Demonstrates new cooking techniques, recipes, and equipment to kitchen staff
• Administers production schedules and staffing schedules based on guest volume
• Ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
• Demonstrates innovation with current trends and takes ownership of work environment
• Completes food orders for the various outlets and special events and
• Trains and teaches cooks and other employees in menu preparation.
• Ensures the minimum level of labor is used to perform the required level of production
• Assists Room Chef in menu planning and food cost control to adhere to budgetary requirements
• Completes required daily financial tools and reports
• Communicates variances from standards to Culinary Room Chef
• Maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
• Ensures that kitchen equipment is handled safely and with reasonable care
• Other duties & responsibilities as assigned

Job Requirements: (please ensure you meet the listed requirements prior to applying)

• High School diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date as a condition of continued employment
• Associate’s Degree in related field– required
  • OR Two (2) years’ Supervisory experience in a culinary environment– required
  • OR One (1) year experience as a Dual-Rate Supervisor in a PCI Gaming Department– required
  • OR Two (2) years’ experience in the hiring position’s Department– required
• Candidate will be required to perform a successful timed food presentation -required
• Graduate of a post high school accredited two-year Culinary Arts School– preferred
• Must successfully pass job interview, including a guest service audition– required
• Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment; ServSafe Certification or its equal (or ability to obtain certification) – required
• Willingness and ability to frequently stand, walk, occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl
• Willingness and ability to use hands to finger, handle, or feel
• Willingness and ability to occasionally lift and/or move up to 50 lbs
• Must be able to work in an environment where being occasionally exposed to hot, wet and/or humid
• Must be able to withstand moderate or higher noise level in the work environment
• Must possess excellent oral and written communication skills, including recipes
• Extensive/advanced knowledge of food preparation techniques
• Must be able to work independently and as part of a team
• Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Ability to adequately and successfully perform all aspects of this position
• Must possess a high level of maturity, dependability, and punctuality
• Willing to travel and participate in training as recommended or required
• Willing to work odd and irregular hours including nights, weekends and holidays
• Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position

Base Pay:

• Compensation: $43,400.00 – $59,300.00 annually, with starting pay based on factors such as experience, qualifications, and skills.
• Benefits:Eligible full-time employees may choose from a comprehensive benefits package that includes medical, dental, vision, and life insurance, along with a Flexible Spending Account (FSA). Additional benefits include an Employee Assistance Program (EAP), paid time off, a 401(k) plan with company match, shift differential pay, and discretionary quarterly bonus opportunities.