Culinary Executive Sous Chef

The Culinary Executive Sous Chef serves as the second-in-command for kitchen operations, ensuring the delivery of safe, nutritious, and high-quality food while maintaining a sanitary work environment. This role involves comprehensive duties including menu planning, budget preparation, payroll maintenance, and the training of kitchen staff in cooking methods and quality standards. The position requires managing food costs, establishing purchasing specifications, and providing exceptional customer service within a fast-paced casino environment.