Floating Sous Chef
On-siteLincoln, Nebraska, United States or Lincoln, California, United States
Job Summary
Supervise kitchen operations across multiple outlets by providing adaptive culinary leadership, covering for absent staff during peak periods and special events. Mentor team members on food preparation, plating, and presentation while enforcing standardized recipes, portion controls, and HACCP safety protocols. Coordinate daily production planning, staffing assignments, and inventory management to optimize food and labor costs. Execute diverse culinary concepts from high-volume casual outlets to premium steakhouse environments, ensuring strict adherence to AAA Four Diamond service standards and company policies.
Required Qualifications
- High school diploma or equivalent
- Minimum of five (5) years of progressive culinary leadership experience in a high-volume, upscale restaurant, resort, casino, or similar environment
- Previous Sous Chef experience
- Strong knowledge of multi-outlet kitchen operations and diverse culinary styles
- Ability to lead in fast-paced, high-volume environments with minimal supervision
- Excellent communication and organizational skills
- Strong attention to detail and commitment to quality and consistency
- Ability to read, write, and communicate effectively in English
- Strong math skills for recipes and costing
- Current ServSafe Manager Certification
- Must be at least 21 years of age
- Must be able to obtain UAIC Tribal Gaming License
- Normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols
- Must be able to lift 50 lbs. with or without assistance
- Must be able to push up to 250 lbs. on a pushcart
- Must be able to enter walk-in units with temperatures to -10 degrees
- Must be able to bend and reach to a height of 6 feet with or without assistance
- Must be able to walk and stand for extended periods of time in a hot or cold kitchen environment
- Manual dexterity to operate job related equipment
Desired Qualifications
- Proficiency in food cost control, inventory systems, and kitchen technology
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