What are the responsibilities and job description for the Sous Chef position at Delaware North at Mardi Gras Casino & Resort?
Compensation: $49,500 - $66,800 / year
The opportunity
Delaware North Gaming is hiring a full time or part time Sous Chef to join our team at Mardi Gras Casino in Cross Lanes, West Virginia. As a Sous Chef, you will be responsible for leading and inspiring our culinary team across all culinary outlets and events property-wide. If you want a job that provides fast-paced work in a collaborative environment where there are endless opportunities, apply now. want a job that provides fast-paced work in a collaborative environment where there are endless opportunities, apply now.
Pay
Minimum – Anticipated Maximum Base Salary: $49,500 – $66,800 / year
In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/
.What we offer
At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:
- Medical, dental, and vision insurance
- 401(k) with up to 4% company match
- Annual performance bonus based on level, as well as individual, company, and location performance
- Paid vacation days and holidays
- Paid parental bonding leave
- Tuition and/or professional certification reimbursement
- Generous friends-and-family discounts at many of our hotels and resorts
What will you do?
- Oversee and support recruitment, training, development, and supervision of culinary team members, ensuring smooth kitchen and event operations
- Plan, prepare, and execute menus tailored to events, collaborating with the banquet and service teams to deliver exceptional guest experiences and address any issues promptly
- Monitor kitchen operations, including inventory management, cost control, and compliance with health, safety, and quality standards, while minimizing waste
- Collaborate with the Executive Chef to develop and refine menus, incorporating creative ideas, seasonal ingredients, and upscale culinary techniques to maintain high standards of food quality and presentation
- Conduct regular performance evaluations, coaching, and mentoring of team members, implementing training programs, and enforcing policies to ensure a professional, high-performing team
More about you
- Possess a West Virginia Racing Commission License or relevant state license, along with a Food Safety Managers certification
- Proven experience as a Sous Chef or Senior Chef de Partie in an upscale or fine dining environment, with a minimum of 3 years of culinary management experience in high-volume, quality-oriented operations
- Strong knowledge of food handling and preparation principles, advanced culinary techniques, and brigade-style kitchen operations, with familiarity in using all kitchen equipment
- Proficient in basic math skills and computer systems, including Word, Excel, and kitchen production software
- Culinary degree from a reputable institution, demonstrating expertise in creating and maintaining exceptional dining experiences
Shift details
Day shift
Evening shift
On call
Holidays
Evenings as needed
Weekends
Event based
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Salary : $49,500 - $66,800
