Sous Chef - Employee Dining Room (Edr)

KEY JOB FUNCTIONS - OPERATIONS & CULINARY LEADERSHIP

• Supervise and direct daily Employee Dining Room culinary operations.
• Lead food production, preparation, presentation, and portion control.
• Support banquet functions, marketing events, VIP events, and special catered events.
• Conduct pre-shift meetings and communicate operational priorities.
• Maintain consistent food quality, cleanliness, and service standards.
• Resolve operational concerns and support service recovery efforts.
• Ensure compliance with company standards and food safety regulations.

TEAM LEADERSHIP & DEVELOPMENT

• Directly supervise Employee Dining Room Cooks and Employee Dining Room Attendants.
• Coach, develop, and motivate team members.
• Conduct training on culinary techniques, sanitation, safety, and operational procedures.
• Assist with hiring, onboarding, performance management, and corrective action.
• Foster teamwork, accountability, and employee engagement.

FOOD COST & INVENTORY MANAGEMENT

• Monitor inventory levels, ordering, receiving, storage, and product rotation.
• Conduct inventory counts and investigate variances.
• Control food costs through proper portioning and waste reduction.
• Ensure products are stored and handled according to regulatory standards.

FINANCIAL ACCOUNTABILITY

• Monitor labor utilization and productivity.
• Assist in preparing schedules supporting business demands.
• Identify opportunities to improve quality while controlling costs.
• Support budget objectives and operational efficiency.

COMPLIANCE & SAFETY

• Ensure compliance with health department regulations, OSHA requirements, food safety standards, and company policies.
• Maintain a safe working environment.
• Document incidents and operational concerns appropriately.
• Support audits and inspections by regulatory agencies.

COMMUNICATION & COLLABORATION

• Partner with Culinary, Banquets, Beverage, Facilities, Marketing, and Casino Operations teams.
• Provide operational updates and shift summaries.
• Support property-wide food and beverage initiatives.

OPERATIONAL READINESS

• Conduct opening, shift, and closing inspections.
• Verify adequate staffing, inventory, and equipment readiness. • Ensure EDR and event spaces are prepared for service demands.