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Sous Chef

Jumer's Casino and Hotel
Job Description
Assists Executive Chef with daily supervision and production of the kitchen operations.
Coordinate and control total function of the kitchen pertaining to food production and quality assurance.
Partially responsible for menu development, scheduling, food cost, labor costs and sanitation.    
Plans, prepares and cooks high volume meals, banquets, buffets, and catered food to guests and employees.
Assists Executive Sous Chef with management of the kitchen, including supervising activities of cooks, scheduling, training, implementation of Delaware North Gaming and Entertainment policies and procedures, coordinate and actively participate in event operations and monitor food and labor costs.
Plan menus, catering packages and daily specials, maintaining financial responsibility for the menu mix.
Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications.
Maintain a clean and orderly kitchen to comply with State and local Health Department Regulations
  • Three years Culinary Arts experience, including previous experience in a management role. More specifically, experience in high volume operation.
  • Must have experience supervising personnel.
  • Knowledge of restaurant operations including casual, fine dining and catering.
  • Familiar with monitoring of food and labor cost, menu development and costing.
  • Familiar with ordering and inventory procedures
  • Strong organizational, communication and PC skills.
  • Knowledge of basic accounting procedures.
  • Ability to coach, develop and train others.
  • A commitment to excellence in guest service is essential.
  • Self-motivated, takes initiative and willing to acquire new skills
  • Associates Degree in Culinary Arts preferred.
  • ServSafe Certification preferred.
  • Must obtain ACF Certification within the first 2 years of employment.
  • Candidate is required to take a culinary practical.
  • Must be able to obtain a State Gaming License.
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