Sous Chef (Ridotto) - Bossier City

Live Casino & Hotel; Bossier City (LA); On-site; USD 45,000 - 60,000; Full time

Job summary

A leading casino and hotel is seeking a Sous Chef to oversee food preparation and kitchen operations. The ideal candidate will have extensive experience in fine dining management and a strong ability to lead a team. Responsibilities include managing food costs, staff training, and maintaining high standards of food quality and safety. This is an exciting opportunity to join a growing organization and contribute to its success.

Qualifications

• 5-7 years of experience in restaurant management and supervision.
• Ability to obtain and maintain licensure as required.

Responsibilities

• Develop and manage food costs according to the budget.
• Cook, carve meat, control portions, prepare new dishes.
• Manage and schedule staffing levels.

Skills

Problem Solving

Sanitation Laws Knowledge

Ability to Work Under Pressure

Flexibility

Accuracy

Education

Four-Year Degree in Related Fields

Job description

External Job Title: Sous Chef (Ridotto) - Bossier City Overview

Why We Need Your Talents:

With our rapid projected expansion, the Live! Casino & Hotel Brand is searching for the right talent to grow with the organization and help drive our future success.

The Sous Chef is responsible for supervising and coordinating activities related to food preparation and cooking.

Responsibilities:

1. Develop and manage food costs according to the budget.
2. Implement programs and processes to reduce and control loss time injuries.
3. Manage and schedule staffing levels to maintain budgeted employment and coverage, ensuring a positive gaming experience for guests at Maryland Live Casino.
4. Develop staff through training, interviewing for hires, conducting disciplinary counseling, and performance evaluations.
5. Cook, carve meat, control portions, prepare new dishes, sauces, and garnishes.
6. Review all kitchen activities, processes, and promotional ideas with the Executive Chef.
7. Monitor and adjust performance to stay competitive with local establishments.
8. Meet with departmental directors and managers as necessary.
9. Perform other duties as assigned.

Skills to Help You Succeed:

• Ability to analyze and interpret restaurant operational results.
• Ability to solve complex problems.
• Knowledge of sanitation laws, health regulations, and OSHA regulations.
• Ability to perform duties under pressure.
• Flexibility to work irregular hours due to varied tasks and deadlines.
• Ability to work effectively in an interruptive office environment.
• Accuracy and timeliness in completing duties.

Qualifications:

• Five (5) to seven (7) years of experience in restaurant management and supervision in a fine dining setting.
• A four (4)-year degree in related fields or equivalent work experience.
• Must be able to work in environments with alcohol and smoking.
• Ability to obtain and maintain licensure as required by the Louisiana Gaming Control Board or other relevant regulatory bodies, or as per Live’s standards.

Physical Requirements:

• Ability to work long hours.
• Ability to stand for extended periods.
• Ability to lift, carry, push, or pull objects weighing up to 50 pounds occasionally and 30 pounds frequently.
• Ability to work in variable temperatures.