Sous Chef (Assistant Chef)

Duties and responsibilities: Exhibit conduct in accordance with all Illinois Gaming Board (IGB) Rules and Regulations, Federal and State laws and regulations, and Company and departmental policies and procedures. Consistently deliver positive, courteous, and professional guest service in all interactions with guests, visitors, vendors, and fellow team members.

Kitchen Operations & Service: Assist the Executive Chef with daily kitchen operations and service. Lead and supervise kitchen staff, including assigning stations and responsibilities. Ensure stations are properly prepared, stocked, and organized for service. Monitor ticket flow, timing, communication, and service execution. Expedite orders when assigned and step in on stations as needed. Resolve operational and service issues promptly and professionally.

Food Quality & Standards: Ensure food is prepared according to established recipes, specifications, and quality standards. Monitor portioning, cooking temperatures, plating, presentation, and consistency. Assist with menu planning, recipe development, and implementation of new dishes. Maintain established kitchen procedures and standards.

Team Leadership & Development: Train, coach, and mentor kitchen staff on recipes, techniques, sanitation, and procedures. Mentor Cooks as they progress through the kitchen career path. Provide direction and feedback and address performance issues as needed. Hold kitchen staff accountable for established standards and responsibilities. Promote teamwork, professionalism, communication, and respect.

Inventory & Cost Control: Assist with ordering, receiving, inventory counts, and inventory management. Ensure proper product storage, labeling, dating, rotation, and FIFO procedures. Monitor product quality, freshness, and waste. Assist with food costing and cost-control initiatives.

Food Safety & Sanitation: Maintain compliance with food safety, sanitation, health department regulations, and company policies. Ensure proper food handling, temperatures, storage, and required documentation. Maintain clean and safe kitchen equipment and work areas. Address food safety and sanitation concerns immediately.

Administrative & Management Responsibilities: Assist with staffing, scheduling, payroll information, and timekeeping. Communicate staffing, equipment, inventory, and operational concerns to the Executive Chef. Assist with implementing company policies, procedures, and operational standards. Maintain required documentation and participate in kitchen meetings.

Executive Chef Absence: Assume responsibility for kitchen operations when the Executive Chef is absent. Direct kitchen staff and maintain food quality, service, safety, sanitation, and company standards. Make appropriate decisions regarding staffing, preparation, and service and communicate significant issues to management. Stay abreast of current trends and practices within area of responsibility and communicate pertinent information to management, peers, direct reports, and employees as appropriate. Promote positive public/employee relations at all times. Perform any duties on or off-site involving guest services and quality control including, but not limited to, special events, guest giveaways, crowd control, property cleanliness, and other hospitality functions as needed. Maintain a clean, safe, hazard-free work environment within area of responsibility. Safeguard the confidential information of all employees, department, and company records. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations. Ensure prompt and discrete notification to senior management and/or the Ethics Hotline of any observation of illegal acts and/or internal ethics violations. Perform other duties as assigned.

Qualifications: High School Diploma or equivalent required; Culinary arts education or equivalent professional experience is preferred. Minimum of 3-5 years of professional kitchen experience is preferred. Previous experience as a Cook 1, Lead Cook, Chef de Partie, or similar senior culinary position is preferred. Previous supervisory or kitchen leadership experience is strongly preferred. Food safety certification, such as ServSafe Food Protection Manager, may be required. Strong knowledge of professional cooking techniques and multiple cooking methods. Strong understanding of kitchen organization, mise en place, and service flow. Strong problem-solving and decision-making abilities. Ability to remain calm and professional in a high-pressure environment. Ability to manage multiple cooks and priorities simultaneously. Strong understanding of food safety and sanitation. Knowledge of food cost, portion control, waste reduction, and inventory management. Ability to train, coach, and develop kitchen team members. Strong attention to detail and consistency. Ability to work effectively as part of a management team. Ability to lead by example and maintain professional standards. Excellent interpersonal, organizational, leadership, and communication skills. Display strong work ethic and teamwork. Ability to obtain a gaming license.