Sous Chef (Crossings Cafe')

Job Summary:

Possesses complete knowledge of all procedures related to the job. Maintains a thorough knowledge of all
aspects of food preparation, including gourmet dishes, sauces, and prepares when required.

Supervisory Responsibilities:

• Direct supervision of line cooks.

Duties/Responsibilities:

• Possesses complete knowledge of all procedures related to all kitchens across property.


• Coordinates training of all team members in the proper performance of all job duties.


• Ensures that all guests are treated in a prompt, professional and courteous manner.


• Is responsible for the direct supervision of all kitchen team members during an assigned shift.


• Ensures that all cooks perform their duties as required and in accordance with established company guidelines.


• Responsible for ensuring the highest standard of quality in all areas of food preparation.


• Orders and prepares proper levels of food and ensures that all items are properly rotated.


• Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.


• Assigns duties to cooks as necessary.


• Assists the Banquet Chef with the overall supervision and administration of the department, making personnel recommendations as requested.


• Maintains a thorough knowledge of all kitchen inventory, and tracks supplies and food items to ensure appropriate quantity and quality of product.


• Upholds standards by setting examples with appearance and work ethic.


• Works to ensure a clean and sanitary kitchen at all times.


• Handles any guest’s complaints or problems in a prompt and courteous manner.


• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.


• Ensures thorough communication between shifts.


• Works with front of the house supervisors to ensure proper communication to our back line supervisors.


• Communicates any problems or concerns to the Assistant Executive Chef and/or Room Chef.


• Ensures that temperatures of all products and storage areas are checked as required.


• Understands that this is a 24-hour responsibility and is accessible at all times.


• Sets high standards by complying with all departmental rules, policies, and procedures.


• Ensures that all Team Members are treated in a fair and consistent manner.


• Performs any other duties as specified or assigned by the Executive Chef, VP or any member of  Executive Management.


• All other duties as assigned.

Minimum Education and Experience Requirements:

• High School diploma


• 5 years Kitchen supervisory experience

Certifications, Licenses, and/or Registrations:

• Serve Safe certification


• Gaming license/registration as required by jurisdiction(s).

Knowledge, Skills, and Abilities: Greets all guests with a smile

• Must possess outstanding interpersonal communications skills to effectively interface with guests.


• and team members.


• Possesses ability to work under pressure.


• Prior experience is required as well as a proven track record demonstrating sound judgment.


• Must also possess a cooperative, helpful and friendly nature, and present a neat, clean, well-


• groomed appearance.


• Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation


• Management) within 120 days of employment


• Extensive knowledge of the preparation of all food items.


• Must purchase and maintain tools necessary for the job.


• Must be able to use a computer to enter requisitions and timekeeping.


• Must be able to understand and communicate Material Data Safety Sheets to all team members.


• Ability to communicate with Team members and guests.


• Ability to be a TEAM player.


• Ability to successfully fulfill the pre-employment process.


• Ability to work flexible shifts and days of the week including holidays.


• Ability to obtain and maintain all necessary licensing.

Physical Requirements:

• Prolonged periods of standing and bending.


• Must be able to lift up to 25 pounds at times. 


• Ability to work flexible shifts and days of the week, including holidays.


• Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.