Sous Chef - Timberline Grill

PENN Entertainment, Inc.; Colorado; On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health benefits day 1: Medical, Dental

Hotel discounts

Career development opportunities

Education reimbursement & Annual Sch%?

Meal provided monthly by leadership

Colorado Gaming License reimbursement

Discounted casino bus tickets

Discounted RTD EcoPass

Job summary

Ameristar Black Hawk is seeking an experienced culinary supervisor for Timberline Grill. You will provide daily guidance to kitchen staff, manage service standards, and ensure quality and consistency of menu items.

The role involves coordinating with the Chef de Cuisine, maintaining cost controls, and supporting events and audits. The position requires an Associate degree in culinary or related field, 2+ years of culinary experience with supervisory duties, and a ServSafe-type certification or

Qualifications

• Associate degree in culinary or related field required; 2+ years culinary experience; supervisory experience preferred.
• Must be fluent in English, with excellent written and verbal communication.
• Proficient with Microsoft Office applications and ordering/inventory systems (Coupa).
• Ability to maintain confidentiality and professionalism; strong reporting skills; able to present to groups.
• Must be able to work all shifts, including nights, weekends, holidays.
• Must hold a current food manager certification (ServSafe or state) or obtain within 30 days of start.

Responsibilities

• Provide guidance and supervision to kitchen staff and monitor performance and profitability.
• Lead kitchen operations in the absence of the Chef de Cuisine; manage expo and station standards.
• Ensure guest satisfaction through scheduling coordination and service quality.
• Prepare Timberline Grill menu items; follow prep lists and maintain stock for service.
• Maintain mastery of steakhouse program, grill/broiler execution, dry-aged and Wagyu offerings.
• Train team on tableside presentations and ensure allergen information accuracy.
• Uphold food safety and sanitation standards and document temperature logs.
• Place and verify vendor orders using Coupa; monitor pars and delivery schedules.
• Support events and maintain budget compliance; assist with cost control and inventory.
• Document coaching conversations and conduct regular audits.
• Promote superior customer service and assist with attendance tracking.

Skills

Staff supervision

Communication

English fluency

Confidentiality

Education

Associate degree in culinary or related field

Tools

Coupa

Microsoft Office (Excel, Word, Outlook)

Job description

Introduction

...

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Position is open until filled

Ameristar Casino Resort Spa offers Team Members:

Now hiring candidates 18 or older for all positions, including gaming licensed positions (Must be 21 or older for Beverage Server, Barback, Bartender)

• Health Benefits Insurance package effective Day 1: Medical, Dental, Vision, Life, and Short-Term Disability for FT team members
• Discounted Casino bus tickets
• Discounted RTD EcoPass
• Hot meal served by the Leadership Team once a month
• 20%discount for Starbucks, Ara Spa, and all food outlets
• 100%Colorado Gaming License reimbursement after90days of employment
• Hotel discounts available at all43 PENNproperties, plus discounts on goods and services
• Education reimbursement program and Annual Scholarship Program
• Career development opportunities

Responsibilities

• 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.
• Leads the kitchen during service in the absence of the Chef de Cuisine, running expo and holding station standards through close.
• Adheres to scheduling and coordinates with manager regarding any concerns, with attention to guest satisfaction.
• Produces menu items as listed for Timberline Grill; follows all prep lists and ensures the kitchen is stocked and ready for service.
• Maintains working mastery of the steakhouse program: steak cuts and temperatures, grill and broiler execution, the dry-aged program, and Wagyu offerings.
• Executes and trains team members on tableside presentations (including bourbon flambé carving and tableside composed presentations) to the established standard.
• Upholds recipe and spec standardization, including the house-extruded pasta program, and ensures allergen information for every menu item is accurate and followed at the station level.
• Models and enforces food safety and sanitation standards: temperature monitoring and logs, cooling documentation and labeling, and immediate corrective action when standards slip.
• Places and verifies vendor orders against pars and delivery schedules, using the company’s ordering system (Coupa), so the kitchen is never short product for service.
• Supports special events including wine dinners, prix fixe services, and banquet functions featuring Timberline menu items.
• Responsible for supporting compliance to departmental budgets.
• Assists with maintaining cost control methods and procedures by monitoring consistent pars and inventory.
• Trains and coaches culinary team members; documents coaching conversations with team member acknowledgement.
• Completes assigned field audits (myField) under their own login and ensures assigned team audits are completed accurately.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
• 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.

Requirements

• 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) and able to work in ordering and inventory systems (Coupa).
• 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 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.
• Fine dining or steakhouse experience preferred.
• Must hold a current food manager certification (ServSafe or state equivalent), or obtain it within 30 days of start date.