Overview The Sous Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management. Responsibilities Oversee and manage day-to-day kitchen operations, ensuring efficiency, quality, and adherence to brand standards. Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, providing training, guidance, and support. Monitor and manage food inventory levels, minimizing waste, and ensuring optimal stock levels. Ensure all dishes meet high standards for taste, presentation, and consistency. Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment. Work with management to control food and labor costs without compromising quality. Qualifications To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Proven experience in kitchen management within a casino or high-volume restaurant setting. Strong leadership and management abilities to inspire and guide kitchen staff. Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments. Strong problem-solving skills to address challenges in a fast-paced environment. Excellent analytical, problem solving, administrative, multi-tasking, organization