Sous Chef

Position Summary

The Crystal Bay Club Casino’s Steak & Lobster House is seeking an experienced, motivated Sous Chef to support the Executive Chef in leading daily kitchen operations. The Sous Chef will help ensure consistently high-quality food, excellent presentation, strong kitchen organization, and exceptional guest service in a fast-paced casino dining environment.

The ideal candidate is a hands-on culinary professional who leads by example, takes pride in quality and consistency, and thrives in a team-oriented kitchen.

Key Responsibilities

• Assist the Executive Chef with the daily operation and supervision of the kitchen.
• Lead and motivate culinary staff while maintaining a positive, professional work environment.
• Prepare and execute menu items to established recipes, specifications, and presentation standards.
• Ensure proper food quality, freshness, portion control, and consistency.
• Supervise kitchen operations during assigned shifts and effectively manage service.
• Maintain excellent standards of sanitation, food safety, cleanliness, and organization.
• Monitor food inventory, product rotation, waste, and proper storage.
• Assist with ordering, receiving, and controlling food costs.
• Train and mentor cooks and other kitchen team members.
• Ensure proper place and kitchen readiness before service.
• Work closely with front-of-house management to maintain smooth and efficient service.
• Assist with menu development, specials, and seasonal offerings as directed by the Executive Chef.
• Follow all company policies, health regulations, and casino food-service standards.
• Step in and perform all kitchen positions and cooking duties when needed.
• Help maintain a professional, respectful, and team-focused kitchen culture.

Qualifications

• Previous experience as a Sous Chef, Lead Cook, Chef de Partie, or comparable culinary leadership position.
• Strong knowledge of professional cooking techniques and kitchen operations.
• Experience with steak, seafood, and fine-dining or upscale casual cuisine preferred.
• Ability to lead a team effectively in a high-volume environment.
• Strong communication, organization, and problem-solving skills.
• Knowledge of food safety, sanitation, and proper food-handling procedures.
• Ability to work calmly and efficiently under pressure.
• Flexible availability, including evenings, weekends, and holidays.
• Culinary degree or formal culinary training is preferred but not required.

What We’re Looking For

We’re looking for a chef who is hands-on, dependable, organized, and passionate about great food. The right person will be comfortable taking charge of a busy kitchen, supporting their team, and maintaining high standards from prep through service.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry kitchen supplies and equipment as needed.
• Ability to work in a hot, fast-paced kitchen environment.
• Ability to safely use knives, cooking equipment, and other professional kitchen tools.