Sous Chef, Brew Brothers Sports Bar

Kansas City, KS, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

flexible scheduling

Job Description

Caesars Entertainment is a globally recognized leader in casino entertainment, with a rich heritage of delivering premier experiences to guests. As a prominent hospitality and gaming company, Caesars is dedicated to creating extraordinary moments and unforgettable experiences for its customers. The company operates a wide range of resorts and casinos, providing luxurious accommodations, world-class dining, and diverse entertainment options. Caesars strives to uphold its Mission, Vision, and Values, reflecting its commitment to delivering exceptional service while fostering a strong sense of community and corporate social responsibility. Their framework, People Planet Play, emphasizes economic development, the well-being of team members and their families, and positive contributions to the communities in which it operates. By upholding the core values of "Blaze the Trail," "Together We Win," and "All-In on Service," Caesars Entertainment fosters a collaborative work environment where employees are empowered to excel and create exceptional experiences for guests.

The Sous Chef role at Caesars Entertainment is a critical culinary leadership position responsible for overseeing kitchen operations in a specified outlet. This role demands a combination of culinary expertise, management skills, and a passion for delivering exceptional food and service quality in a fast-paced, high-volume environment. The Sous Chef directly supervises master cooks and cooks, ensuring adherence to standardized recipes, portion control, plating, and kitchen safety standards. A key aspect of this role is the ability to assist in menu creation, including regular, seasonal, and special feature items, in collaboration with the Executive Sous Chef and Executive Chef. The Sous Chef also plays an important role in training, guiding, and developing culinary staff to meet quality and service deadlines while maintaining a clean, safe, and organized kitchen environment.

The position requires strong leadership capacities, including scheduling staff to meet business demands, maintaining proper inventory, controlling food cost and waste, and ensuring all hygiene and safety regulations are followed meticulously. Effective communication with front-of-house management and team members is essential to coordinate a seamless dining experience for guests. Candidates for this role must be adaptable and willing to work flexible schedules, including nights, weekends, holidays, and extra shifts as needed.

Caesars Entertainment values integrity, professionalism, and teamwork. The ideal Sous Chef candidate will bring between three to five years of specialized culinary experience in busy kitchens, alongside proven managerial or supervisory experience. Candidates must be at least 21 years old and possess a High School Diploma or equivalent, along with a Food Handlers certificate. Bilingual skills are preferred but not mandatory. Applicants should demonstrate competence in culinary product knowledge, basic and intermediate math skills for recipe calculations, and the ability to operate point-of-sale systems. In compliance with company policies and regulatory standards, the role also requires passing a background check and possibly obtaining licensure with the Missouri Gaming Commission.

Working at Caesars Entertainment means joining a team that values a family-style service approach, promoting warmth, respect, and genuine connections between guests and staff alike. The culture encourages mutual support and collaboration, exemplifying a welcoming atmosphere where everyone is treated with care. Candidates should be comfortable and effective in a dynamic environment characterized by high-volume cooking, time constraints, and physically demanding tasks such as lifting, standing, and enduring varied kitchen temperatures. Maintaining a neat appearance and adhering to uniform policies, including wearing slip-resistant shoes, is mandatory for safety and professionalism.

By becoming part of Caesars Entertainment, employees contribute to creating spectacular worlds that immerse, inspire, and connect people. This role is a chance to be part of a leading entertainment company that not only prioritizes fun and excellence but also actively contributes to its communities and values its workforce. The Sous Chef position offers a unique opportunity to grow professionally and be involved in a culture that is committed to excellence, innovation, and social responsibility.

Job Requirements

Three to five years prior experience in specialized culinary and high volume cooking environment
Three to five years five years of managerial/supervisory experience
Must be 21 years of age
Bilingual preferred
Work requires effective communication in English, both verbal and written form in a professional manner
High School Diploma or equivalent required
Must obtain a Food Handlers certificate from County Health Department
Must pass background check and ability to license with the Missouri Gaming Commission preferred
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Must present a neat and professional appearance
Works well with others, especially cooks, bartenders, servers, supervisors, etc.
Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety
Extensive knowledge of culinary products
Ability to perform basic/intermediate math skills including measurement of products
Ability to operate point of sale systems
Ability to read, write and understand English
Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management
Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions
Must be able to work individually and as part of a team in collaboration with others
Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies
Fast paced environment, multiple tasks to be handled under time constraint
Work is performed in a loud, fast paced environment, multiple tasks to be handled under time constraint
Must be able to tolerate the heat of the kitchen area or cold of refrigeration units
Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift
Maintains clean, neat appearance and hygiene in accordance with standards
Must wear clean, appropriate assigned uniform including slip resistant shoes in kitchen areas
Visual ability needed to accurately prepare food and operate kitchen equipment
Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. or more repeatedly
Must be able to handle a heavy business volume in a timely manner
Work requires pushing carts up to 70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist
Shifts may vary based on business needs
Must be able to work any day of the week and any shift, including holidays and weekends
Must be able to handle intoxicated guests in a professional manner and according to policy

Job Qualifications

Three to five years prior experience in specialized culinary and high volume cooking environment
Three to five years five years of managerial/supervisory experience
Must be 21 years of age
Bilingual preferred
Work requires effective communication in English, both verbal and written form in a professional manner
High School Diploma or equivalent required
Must obtain a Food Handlers certificate from County Health Department
Must pass background check and ability to license with the Missouri Gaming Commission preferred
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Must present a neat and professional appearance
Works well with others, especially cooks, bartenders, servers, supervisors, etc.
Must possess basic reading, writing and mathematical skills as applicable for recipe calculations and kitchen safety
Extensive knowledge of culinary products
Ability to perform basic/intermediate math skills including measurement of products
Ability to operate point of sale systems
Ability to read, write and understand English
Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management
Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions
Must be able to work individually and as part of a team in collaboration with others
Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies

Job Duties

Administers the overall activities of the kitchen operation on assigned shift
Assist Executive Sous and Executive Chef in the creation of regular, seasonal, specials and feature items
Directly supervises Master Cooks and Cooks in specified restaurant
Ensure that Master Cooks and Cooks follow standardized recipes, portions plate garnishes and stocking of line in accordance to established procedures
Assess, advise, guide and train Master Cooks and Cooks to meet quality standards and service deadlines
Properly expedite, especially to assist Master Cooks and Cooks when needed
Also assist in other areas of production when staff shortages occur
Responsible for proper breakdown and processing of domestic and imported cuts of beef and fish
Maintains a sanitary, neat, clean, organized, safe and comfortable work environment where talents, skills and trade practices are exchanged, practiced and enhanced
Communicates and cooperates with the front of the house management team
Controls food production to include proper cooking methods, cooking time and temperature
Ensures sanitation policies and storage of prepared foods are followed
Ensures that the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
Ensures that the minimum level of labor is used to perform the required level of production
Completes the required daily financial tools and reports
Enforces all regulatory, internal controls, policies and procedures
Establishes and administers training programs within the assigned restaurants
Take over part of a station or entire station when the work permits
Experience in cutting meats, making soups and entrees
Facilitating proper action to help control waste, food cost, and labor cost
Convert, adjust, or update recipes or standard procedures when necessary
Responsible for scheduling employees properly to meet business demands
Responsible for maintaining proper inventory of food products and placing orders as needed
Support and enable employees to accept responsibility, communicate effectively with others, while building positive relationships
Counsels, guides and instructs personnel in the proper performance of their duties
Maintains proper employee/employer relations, recognition, evaluating performance and administration of discipline
Communicate verbally needed to facilitate department meetings and presentations
Follows all applicable safety procedures
Perform other related duties as assigned and requested
Work requires schedule flexibility which may include nights, weekends, holidays, and extra shifts as needed