Sous Chef - High-Volume Casino Kitchen Leader

Live! Casino Pittsburgh; Greensburg (Westmoreland County); On-site; USD 60,000 - 80,000; Full time

Job summary

Live! Casino Pittsburgh in Greensburg is seeking a kitchen leader to oversee procurement, production, preparation and presentation of all hotel food in a safe, sanitary environment.

You will ensure recipe adherence, superior execution in a high-volume setting, and guest satisfaction while meeting food, labor and supply cost targets. Proven leadership, Serv-Safe and RAMP certifications, and the ability to work nights, weekends or holidays are required.

Qualifications

• Must have strong knowledge of Food & Beverage/Hospitality practices and procedures.
• Must be able to obtain and maintain licensure as required by The State Gaming Agency for the position.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Serv-Safe and RAMP certified.
• Must be able to work nights, weekends, and/or holidays.

Responsibilities

• Manage the kitchen staff in procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary environment.
• Ensure recipe adherence and superior execution in a high-volume environment to maximize guest satisfaction.
• Meet or exceed company targets for food cost, labor cost and supply cost.
• Maintain highest levels of food safety, cleanliness, and equipment maintenance.
• Uphold company operating standards and reflect brand values.
• Demonstrate professionalism in communications and leadership.

Skills

Leadership

Budget awareness

Analytical skills

Serv-Safe certified

RAMP certified

Night/weekend work

Licensure required

Education

Associate degree in culinary arts or restaurant management

Job description

Live! Casino Pittsburgh in Greensburg is seeking a kitchen leader to oversee procurement, production, preparation and presentation of all hotel food in a safe, sanitary environment.

You will ensure recipe adherence, superior execution in a high-volume setting, and guest satisfaction while meeting food, labor and supply cost targets. Proven leadership, Serv-Safe and RAMP certifications, and the ability to work nights, weekends or holidays are required.