Sous Chef - Sportsbar

River City Casino & Hotel; St. Louis (MO); On-site; USD 52,000 - 78,000; Full time

Job summary

River City Casino & Hotel is seeking a Culinary Department Supervisor to guide and oversee kitchen staff, ensuring smooth daily operations and guest satisfaction. You will support budgets, maintain quality standards, and assist with administrative duties. Strong leadership and communication are essential.

This on-site role requires an associate degree in Culinary, at least two years of culinary experience, and one year of supervisory experience. Proficiency in MS Office is expected.

Qualifications

• Associate degree in Culinary or related field.
• Minimum two years of culinary experience.
• Minimum one year of supervisory experience.
• Excellent written and verbal communication skills; fluent in English.
• Proficient in Microsoft Office applications (Excel, Word, Outlook).

Responsibilities

• Provide guidance and daily supervision to staff in the department.
• Support and administer operational goals and monitor performance and profit objectives.
• Coordinate scheduling with manager to ensure guest satisfaction.
• Produce menu items as listed, follow prep lists, ensure kitchens are stocked.
• Assist with adherence to departmental budgets and cost controls.
• Promote and demonstrate superior customer service in line with standards.
• Maintain customer service standards and address issues promptly.
• Assist with attendance tracking and administrative duties.
• Ensure health, safety and quality assurance procedures are followed.
• Report regulatory compliance issues to management.
• Maintain confidentiality in all departmental and company matters.

Skills

Staff supervision

Guest satisfaction

Communication

Team collaboration

Education

Associate degree in Culinary

Tools

Excel

Word

Outlook

Job description

• Responsible for providing guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.
  

WE LOVE OUR WORK.

• Responsible for providing guidance and daily supervision to staff in the department.
• Supports and administers operational goals and monitors achievements of performance and profit objectives.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed in each restaurant; follows all prep lists, and ensures kitchens are stocked and ready for service.
• Responsible for supporting compliance to departmental budgets.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs.
• Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory in each restaurant.
• Assists Chef de Cuisine with administrative duties, such as tracking/maintaining attendance records.
• Assists with maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.
  

BRING US YOUR BEST.

• Associate degree (A.A.) in Culinary or related field, and minimum two (2) years of Culinary experience required; or equivalent combination of education and experience. Minimum one (1) year of previous supervisory experience required.
• Must have excellent written and verbal communication skills; must be fluent and literate in English.
• Must be proficient in Microsoft Office applications (Excel, Word, and Outlook).
• Ability to maintain a high level of confidentiality and professionalism.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to work collaboratively and communicate effective with team members at all levels of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.