What are the responsibilities and job description for the Sous Chef position at Ho-Chunk Gaming Wisconsin Dells?
Job Overview
Ho Chunk Gaming Wisconsin Dells is seeking a hands-on Sous Chef to lead daily kitchen operations in our Grill. This position works alongside the kitchen team to deliver consistent food quality, timely service, and a clean, organized kitchen.
Reporting to the Grill Manager, the Sous Chef directly supervises Lead Cooks and Grill Cooks and is responsible for kitchen readiness, food preparation, team member training, sanitation, inventory control, and waste reduction. The ideal candidate is a dependable working leader who sets clear expectations, develops team members, and keeps service running smoothly during busy periods.
Duties
- Lead daily kitchen operations, assigning stations and preparation duties to ensure the kitchen is ready for service.
- Work alongside Lead Cooks and Grill Cooks, assisting with preparation, cooking, plating, and order execution.
- Maintain consistent food quality, presentation, portions, and preparation methods using approved recipes and standards.
- Plan preparation and production quantities based on expected business volume to maintain availability and reduce waste.
- Train and cross-train kitchen team members on cooking techniques, station responsibilities, equipment use, food safety, and cleaning procedures.
- Provide clear direction, timely coaching, and performance feedback. Document concerns and support the Grill Manager with performance evaluations and corrective action.
- Coordinate with the Grill Manager and Shift Leaders on staffing coverage, ticket times, special requests, and service concerns.
- Monitor food temperatures, storage, labeling, date marking, rotation, allergen handling, and sanitation practices.
- Complete kitchen opening and closing checks and ensure cleaning duties and required records are completed.
- Monitor inventory, assist with ordering and receiving, and maintain appropriate stock levels.
- Support food-cost control through accurate portions, proper product handling, inventory checks, and waste tracking.
- Inspect kitchen equipment and promptly report maintenance needs or unsafe conditions.
- Assist with approved menu changes, recipe updates, and kitchen process improvements.
- Promote a respectful, cooperative workplace and hold team members accountable for established standards.
- Perform other related duties as assigned.
Experience
- High school diploma or equivalent required; culinary education or coursework preferred.
- At least three years of commercial cooking experience, including at least one year as a Lead Cook, Kitchen Supervisor, Sous Chef, or similar working leadership role.
- Experience in a high-volume grill or quick-service kitchen preferred.
- Strong working knowledge of grills, fryers, food preparation equipment, and multiple cooking stations.
- Knowledge of food safety, sanitation, allergen controls, recipe execution, and portion control.
- Ability to train team members, organize workloads, address performance concerns, and maintain composure during busy service periods.
- Ability to read and follow recipes, complete food-safety records, perform basic kitchen math, and use ordering, inventory, and scheduling tools.
- Food Protection Manager certification, or the ability to obtain certification within the required timeframe.
Pay: $48,798.00 - $63,435.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $48,798 - $63,435