What are the responsibilities and job description for the Sous Chef position at Q Casino + Resort?
LOCK 11
The New Rooftop Restaurant at The Key Hotel
Q CASINO RESORT
Sous Chef
POSITION SUMMARY:
The Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring consistency and excellence in food quality, and mentoring the culinary staff. This role requires leadership, organization, and a passion for delivering a world-class dining experience.
ORGANIZATIONAL RELATIONSHIPS:
Reports to: Executive Chef
Supervisors: N/A
DUTIES & RESPONSIBILITIES:
- Assist the Executive Chef in daily kitchen operations and menu execution.
- Supervise, train, and mentor kitchen staff to maintain high culinary standards.
- Ensure consistent quality, presentation, and portion control for all dishes.
- Oversee inventory, ordering, and stock management to minimize waste and maximize efficiency.
- Maintain strict adherence to food safety, sanitation, and hygiene standards.
- Collaborate on menu development, seasonal specials, and innovative culinary techniques.
- Coordinate kitchen workflow, ensuring timely preparation and service of all meals.
- Monitor staff performance and provide constructive feedback to enhance skills and efficiency.
- Assist in managing labor costs and operational budgets.
REQUIRED SKILLS & ABILITIES
- Detail-oriented with a focus on quality and consistency.
- Maintains discretion and respects guest privacy.
- Delivers work that meets high cleanliness and service standards.
- Interacts with guests in a professional and courteous manner.
- Able to read product labels and communicate effectively with guests.
- Basic English reading, writing, and speaking skills preferred.
- Strong leadership, communication, and organizational skills.
- Deep knowledge of food preparation, techniques, and plating standards.
- Familiarity with inventory management and cost control best practices.
EDUCATION & EXPERIENCE:
- Minimum 3–5 years of experience in a high-end or fine-dining kitchen, with prior supervisory experience.
- Serve Safe Certified or ability to be obtain certification
MENTAL AND PHYSICAL REQUIREMENTS
- Ability to stand and walk for extended periods of time.
- Ability to lift/move up to 50 lbs.
- Ability to use kitchen equipment with repetitive motion.
WORKING ENVIRONMENT AND CONDITIONS
- Inside kitchen environment.
- Loud noise levels due to kitchen equipment.
- Work around kitchen equipment such as ovens and cutlery utensils.
EQUIPMENT AND TOOLS
General office equipment including,
- Knives
- Ovens
- Meat slicer
- Grill
- Fryers
- Steamers
- Computer
- point of Sales system
CULTURAL FIT AND VALUES
Embodies our FORT values; Fun, Ownership, Respect, and Teamwork, by fostering collaboration, transparency, and a service-oriented mindset toward both the organization and the community.