Type of Shift
Full Time
Food & Beverage

Sous Chef

Rocky Gap (Flintstone, MD)


Responsible for the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods while ensuring the efficiency of the line and kitchen operations in accordance with specifications and standards.

  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Supervises and coordinates activities of cooks and workers engaged in food preparation and presentation.
  • Checks the quality of raw and cooked food products to ensure that standards are met.
  • Determines how food should be presented, and create decorative food displays.
  • Administers production schedules and staff requirements necessary to ensure timely delivery of services.
  • Estimates amounts and costs of required supplies, such as food and ingredients.
  • Inspects supplies, equipment, and work areas to ensure conformance to established standards.
  • Instructs cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Monitors sanitation practices to ensure that employees follow standards and regulations.
  • Orders or requisitions food and other supplies needed to ensure efficient operation.
  • Follows all recipes, specs, and control procedures.
  • Demonstrates new cooking techniques, recipes, and equipment to kitchen staff.
  • Monitors guest satisfaction.
  • Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.

Promotes the following within the department and among all employees:

  • Creates an atmosphere of fun for all casino guests.
  • Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
  • Instills an atmosphere that encourages employees to share ideas, discuss concerns and resolve conflicts.
  • Retains employees through involvement in training and development.
  • Explains why we do things, in advance of doing them


Supervises all Cooks 2 and 1 on an assigned shift




High school diploma or G.E.D. preferred.  Culinary degree or formal apprenticeship preferred and two to three years multi-ethnic cooking experience.


Strong interpersonal and communication skills required.  Appropriate licenses, as required.   ServSafe® certification, or ability to become certified, required.  Knowledge of HACCP standards required.   Extensive knowledge of food safety and sanitation, culinary nutrition, and supervisory management.