At a glance
Automatically prepared from the listing. Check the original description for the full requirements.
Jump to the original descriptionResponsibilities
The Executive Sous Chef supports the Executive Chef in leading daily kitchen operations across all food and beverage outlets, ensuring consistent high-quality food delivery and operational efficiency in a high-volume casino setting. This role involves supervising staff, assisting with menu development, managing inventory, and enforcing strict adherence to culinary and safety standards.
Requirements
Candidates must possess a minimum of 3 to 5 years of progressive culinary experience, including supervisory roles within a high-volume kitchen environment. Essential qualifications include a strong understanding of kitchen finance (costing, inventory, labor) and proven leadership abilities to train and motivate a culinary team.
Working hours
40 hours per week
Skills
- Culinary Leadership
- Kitchen Operations
- Staff Scheduling
- Menu Development
- Food Costing
- Purchasing
- Inventory Management
- Culinary Standards
- Food Safety
- Sanitation
- Team Mentoring
- Supervision
- Recipe Standardization
- Waste Minimization
- Problem-Solving
- Collaboration
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Management & Leadership
- Hospitality
- Manufacturing
Keywords
- Executive Sous Chef
- Kitchen Leadership
- Food and Beverage
- Casino Environment
- High Volume
- Staff Leadership
- Scheduling
- Menu Creation
- Food Costing
- Purchasing
- Inventory Control
- Culinary Standards
- Food Safety
- Sanitation
- Team Development
- Banquet Functions
- FIFO
- Labour Planning
- Vendor Invoices
- Operational Efficiency
- Red Seal Journeyman
- Culinary Arts Diploma
Original job description
Job Summary
The Executive Sous Chef supports the Executive Chef in the overall leadership and daily operation of kitchen activities across the property’s food and beverage outlets. This position plays a key role in ensuring the consistent delivery of high-quality food, operational efficiency, and strong kitchen leadership in a fast-paced, high-volume casino environment.
The Executive Sous Chef assists with staff leadership, scheduling, menu development, food costing, purchasing, inventory management, and maintaining culinary standards across multiple food outlets and special events within the casino property. This role acts as the Executive Chef’s primary support in managing day-to-day kitchen operations while mentoring culinary team members and ensuring adherence to food safety, sanitation, and company standards.
The successful candidate will demonstrate strong culinary knowledge, leadership ability, and a commitment to maintaining a positive and professional kitchen culture while delivering exceptional guest experiences.
Key Responsibilities
Consistently deliver professional, friendly, and proactive guest service while supporting and mentoring culinary team members.
Assist the Executive Chef in overseeing daily culinary operations across multiple food outlets, including restaurants, lounges, and special events within the casino property.
Supervise kitchen staff including cooks, prep cooks, and dishwashers to ensure efficient operations and adherence to culinary standards.
Assist with staff scheduling, labour planning, and maintaining appropriate staffing levels to support operational needs.
Support menu development, recipe standardization, and food costing to ensure menu quality and profitability.
Ensure all food items are prepared and served according to established recipes, presentation standards, and quality expectations.
Maintain comprehensive knowledge of all menu items, daily features, and promotions.
Oversee kitchen operations during service periods and assist in coordinating kitchen workflow during high-volume periods.
Assist with ordering, receiving, and inventory management while ensuring accurate processing of vendor invoices and storeroom requisitions.
Maintain proper product rotation (FIFO) and monitor inventory levels to minimize waste and spoilage.
Support the planning and execution of banquet functions, special events, and promotional food programs.
Ensure high standards of cleanliness, organization, and maintenance in all kitchen areas, equipment, and storage spaces.
Enforce compliance with food safety, sanitation, and workplace safety policies and procedures.
Provide coaching, guidance, and training to kitchen team members to maintain consistent culinary standards and support staff development.
Participate in daily shift briefings and departmental meetings, contributing ideas to improve operations and service.
Assist Food & Beverage leadership with inventory counts, stock-takes, and operational reviews as required.
Perform other duties as assigned by the Executive Chef or Food & Beverage leadership team.
Qualifications
Minimum 3–5 years of progressive culinary experience, including supervisory or leadership experience in a high-volume kitchen environment.
Strong understanding of kitchen operations including food costing, inventory control, and labour management.
Proven ability to lead, train, and motivate a culinary team.
Red Seal Journeyman Certification or Culinary Arts Diploma considered an asset but not required.
Ability to perform effectively under pressure in a fast-paced environment.
Strong organizational, communication, and problem-solving skills.
Ability to work collaboratively with both kitchen and front-of-house teams.
Strong commitment to food quality, consistency, and safety standards.
Highly responsible, reliable, and detail-oriented.
