Sous Chef — Lead Kitchen Operations & Quality

Suncoast Hotel & Casino; Las Vegas (NV); On-site; USD 42,000 - 64,000; Full time

Job summary

Boyd Gaming Corporation is seeking a Kitchen Supervisor to coordinate and oversee all food preparation, presentation, and service procedures under the Executive Chef in the Las Vegas area. You will monitor quantities, rotate stored food to prevent waste, and ensure quality, flavor, and portion control across shifts.

The role requires leadership, staff supervision, and the ability to maintain cleanliness and safety in kitchen and storage areas, with a strong emphasis on meeting health standards.

Qualifications

• 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 grasping, reaching, bending, lifting, and kneeling.
• Must have excellent communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications

Responsibilities

• Coordinate and oversee all food preparation, presentation, and service procedures as directed by Executive Chef.
• Monitor quantity of prepared food and ensure quality and quantity standards are met.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitor staffing levels, early out requests, and overtime.
• Ensure kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Provide instruction on job duties and administer disciplinary action as needed.
• Requisition stock according to business needs/pars.
• Maintain cleanliness and safety across kitchen and related areas.

Skills

Team leadership

Excellent communication

Physical stamina

Safety compliance

Job description

Boyd Gaming Corporation is seeking a Kitchen Supervisor to coordinate and oversee all food preparation, presentation, and service procedures under the Executive Chef in the Las Vegas area. You will monitor quantities, rotate stored food to prevent waste, and ensure quality, flavor, and portion control across shifts.

The role requires leadership, staff supervision, and the ability to maintain cleanliness and safety in kitchen and storage areas, with a strong emphasis on meeting health standards.