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.

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