Sous Chef — World‑Class Culinary Lead

del Lago Resort & Casino; Town of Waterloo (NY); On-site; USD 62,353 - 65,000; Full time

Job summary

Del Lago Resort & Casino in Waterloo, NY is seeking a Sous Chef-Ex to lead culinary initiatives and supervise day-to-day operations. The role focuses on driving restaurant sales, budget adherence, and guest satisfaction while upholding old-world hospitality and high standards of sanitation.

The position offers a pay range of $62,353.20 to $65,000.00 annually and requires strong leadership, menu development, and compliance with health regulations.

Qualifications

• Must be 18 years of age or older.
• 2+ years in a Sous Chef or culinary leadership role.
• High school or equivalent required; formal culinary training preferred.
• Excellent communication skills both written and oral.

Responsibilities

• Assist in hiring, motivating, training, coaching, mentoring, and directing Team Members to accomplish objectives.
• Review activities to gauge staffing levels, working conditions and profitability.
• Ensure Old-World Hospitality and live the company core values.
• Enforce department standards, guidelines and objectives; maintain administrative processes.
• Maintain high quality of food products and sanitation standards.
• Respond to marketplace and guests’ needs; adapt as required.
• Recommend changes to the food product.
• Maintain consistency in food delivery and standards.
• Follow Safe Food Handling and OSHA practices.
• Communicate clearly to assign and instruct facilities team.
• Review guest complaints and take action.
• Plan and conduct staff meetings.

Skills

Communication skills

Team leadership

Attention to detail

Customer service

Excel

Word

Tools

Excel

Word

Job description

Del Lago Resort & Casino in Waterloo, NY is seeking a Sous Chef-Ex to lead culinary initiatives and supervise day-to-day operations. The role focuses on driving restaurant sales, budget adherence, and guest satisfaction while upholding old-world hospitality and high standards of sanitation.

The position offers a pay range of $62,353.20 to $65,000.00 annually and requires strong leadership, menu development, and compliance with health regulations.