Sous Chef - Employee Dining Room (EDR)

The Employee Dining Sous Chef is responsible for overseeing the daily culinary operation of the Employee Dining Room (EDR) within a 24-hour casino environment while supporting banquet, marketing, VIP, and special event functions throughout the property. This position ensures exceptional food quality, operational excellence, regulatory compliance, inventory control, and team performance. The successful candidate will possess strong culinary leadership skills, extensive production and banquet experience, and the ability to lead teams in a fast-paced, high-volume gaming and entertainment environment. The Employee Dining Sous Chef sets the standard for culinary excellence, drives team engagement, develops talent, and ensures the efficient operation of assigned outlets while supporting the overall Food & Beverage strategy.