Sous Chef - Lead Kitchen Prep, Quality & Team Oversight

Boyd Gaming; Wisconsin; On-site; USD 32,000 - 52,000; Full time

Job summary

Boyd Gaming Corporation is seeking a Kitchen Supervisor to coordinate and administer all food preparation, presentation, and service procedures under the direction of the Executive Chef. You will monitor quantities, ensure proper rotation, and oversee consistency, flavor, presentation, and portion control.

You will also monitor staffing levels, ensure sanitation, delegate tasks, train staff, and manage stock to meet business needs while maintaining safety standards.

Qualifications

• 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 up to 40 pounds.
• Excellent communication skills.
• Must be able to obtain/maintain any necessary licenses and/or certifications.

Responsibilities

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

Skills

Communication skills

Physical stamina

Leadership

Job description

Boyd Gaming Corporation is seeking a Kitchen Supervisor to coordinate and administer all food preparation, presentation, and service procedures under the direction of the Executive Chef. You will monitor quantities, ensure proper rotation, and oversee consistency, flavor, presentation, and portion control.

You will also monitor staffing levels, ensure sanitation, delegate tasks, train staff, and manage stock to meet business needs while maintaining safety standards.