Sous Chef - Game Day Grill

The Sous Chef – Game Day Grill is responsible for managing the daily production and preparation of food items for the Game Day Grill. This role provides direct support to the Chef de Cuisine and plays a critical part in leading kitchen staff, maintaining food quality, ensuring sanitation compliance, and assisting with culinary operations. The Sous Chef contributes to a productive and efficient kitchen environment while ensuring timely service and food safety standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Supervises food preparation, portioning, and garnishing to ensure consistency, presentation, and portion standards are met.
• Instructs kitchen team members on new culinary techniques, procedures, and production methods.
• Ensures proper labeling, rotation, and storage of all food items and supplies in accordance with safety regulations.
• Coordinates and participates in the preparation and planning of food and supply orders.
• Inspects kitchen facilities and equipment to ensure proper usage, cleanliness, and maintenance.
• Maintains high standards of cleanliness, sanitation, and safety throughout all kitchen operations.
• Assists in food production during peak periods, including carving meats, preparing sauces, and executing hot line responsibilities.
• Ensures compliance with all company policies and operational procedures.
• Performs other job-related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

• Recruits, trains, and supervises kitchen staff while maintaining a professional and secure working environment.
• Communicates performance expectations and ensures grooming and conduct standards are upheld.
• Conducts performance evaluations, coaching sessions, and disciplinary action when necessary.
• Coordinates kitchen staffing, training programs, and productivity systems to maintain kitchen efficiency and consistency.

QUALIFICATIONS:

• Proficient in a wide range of culinary techniques, including knife skills, sauce preparation, grilling, and sautéing.
• In-depth knowledge of food safety, sanitation procedures, and culinary equipment maintenance.
• Ability to manage a culinary team and ensure consistent execution of food quality and service.
• Excellent communication and organizational skills.
• Strong leadership and motivational abilities in a fast-paced kitchen environment.

EDUCATION and/or EXPERIENCE:

• Associate’s or Bachelor’s degree in Culinary Arts or a related field required.
• Certification from an accredited culinary institution is preferred.
• Food Safety Manager Certification required or must be obtained upon hire.
• Minimum of 5–7 years of culinary experience, with at least 2–3 years in a supervisory or sous chef role.
• Proven ability to manage kitchen operations in a high-volume or fast-casual setting.
• Skilled in food preparation, team leadership, and maintaining quality and consistency.
• Strong knowledge of food safety regulations, kitchen sanitation, and inventory control.
• Experience training and mentoring kitchen staff while ensuring compliance with company standards.
• Prior experience in a casino, resort, or high-volume food service environment is strongly preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house supervisors, and management; responsible for delegating prep tasks, ensuring line coordination, and maintaining operational standards.
• Lifting and Carrying: Frequently lifts and carries food products, stock pots, kitchen tools, and equipment weighing up to 50 pounds; assists with unloading deliveries, organizing stock, and setting up prep stations.
• Manual Dexterity: Regularly uses hands and fingers for chopping, mixing, portioning, plating, and handling kitchen tools with precision and safety.
• Mobilit