The Sous-Chef supports daily culinary and stewarding operations, ensuring consistent food quality, presentation, sanitation, and timely service.
Compensation
The salary for this position is up to $72,000 annually commensurate with experience, skills, and qualifications.
Responsibilities
Coordinate daily kitchen and stewarding operations, including food production, staff assignments, side work, and opening and closing procedures.
Maintain a safe, clean, and organized kitchen environment, ensuring compliance with established food safety, sanitation, and workplace safety standards.
Inspect kitchen and storage areas; promptly report and document hazardous conditions, unsafe practices, and equipment maintenance needs.
Reinforce standards for personal hygiene, culinary attire, and professional conduct.
Conduct pre-shift and pre-function meetings to review menus, production requirements, assignments, service timelines, and event details.
Requirements
Culinary degree
Professional certification
Completion of a recognized culinary apprenticeship program
Nice to have: Bilingual proficiency
Nice to have: Experience supervising employees in union and non-union environments
Line Cooks are responsible for their assigned stations, including high-quality preparation, cooking, and production of dishes during service according to menu and recipe specifications.
Compensation
Competitive Rate (Starting $20/hr)
Responsibilities
Prepare and produce a variety of high-quality dishes as per guest orders while following approved recipes & specifications
Perform work on different kitchen line stations as per business demands
Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time
Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard
Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation
Responsible for preparing, seasoning, finishing, and garnishing all food in kitchen preparation in accordance with established recipes and Grand Casino’s specifications and standards.
Prepare menu ingredients following a recipe to produce consistent results, maintain station, portion products, and ensure plate presentation looks great.
Responsibilities
Prepare menu ingredients following a recipe to produce consistent results
Complete prep list, maintain station throughout shift, follow all specifications, and stock items as needed
Rinse and cut raw food products
Portion products and follow recipes to ensure plate presentation looks great
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
Requirements
Nice to have: experience in kitchen preparation
Nice to have: 6 months experience in a similar capacity in a high-volume restaurant
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