Job Summary

• The Sous Chef supervises daily kitchen operations, schedules staff, and ensures adherence to all health and safety regulations.
• This role is responsible for controlling financial aspects including food costs, labor costs, and inventory management while maintaining menu quality.
• The position requires strong management skills to handle high-volume a la carte cooking and expedite food during peak business periods.

Matching Summary

Skills & Requirements

Key Requirements

• Minimum two years in large hotel or casino operation
• Associate's degree in Culinary or related field required
• Current ServSafe certificate mandatory
• Valid Food Handler's Card required
• Negative tuberculosis test required

Work Rights