Sous Chef - Bake Shop

M Resort•Henderson, NV

10d

About The Position

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Click HERE to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more! WE LOVE OUR WORK. ESSENTIAL DUTIES AND RESPONSIBILITIES Additional responsibilities may be assigned as needed: Serve as assistant to the Executive Chef and assume full responsibility for kitchen operations in their absence Administer disciplinary actions under the direction of the Executive Chef Adapt kitchen staff to changes in business volume Enforce health department regulations and standards Observe each employee at least once per shift to ensure duties meet Executive Chef’s specifications Ensure compliance with dress code and appearance standards Assist the Executive Chef with daily specials and banquet preparations Maintain a daily production inventory Monitor food preparation methods, portion sizes, and garnishing standards Support cooking and care of meats and complex dishes during peak service periods Provide courteous and friendly service to all staff SUPERVISORY RESPONSIBILITIES Oversee daily operational activities to ensure efficiency, consistency, and adherence to company standards Monitor workflows and task execution to maintain quality and timeliness across assigned areas Coordinate with team members to support smooth collaboration and resolve operational issues as they arise Ensure compliance with safety, sanitation, and organizational policies Maintain readiness of workspaces and resources to support ongoing and upcoming tasks Provide guidance and support to staff, fostering a positive and productive work environment Communicate effectively with leadership regarding operational updates, challenges, and resource needs Lead by example in professionalism, customer service, and adherence to company values

Requirements

Must be at least 21 years of age
High School Diploma or GED required
3 to 5 years of experience in a high-volume hotel kitchen
Strong organizational and communication skills
Proficient in basic math
Maintains confidentiality of sensitive information
Presents a professional, pleasant, confident, and well-groomed appearance
Works effectively with co-workers, other departments, and customers
Fully understands and adheres to company and departmental policies and procedures
Proficient in reading, writing, and verbal communication in English
Ability to apply common sense and sound judgment to carry out written, oral, or diagrammed instructions
Strong problem-solving skills in standardized situations involving multiple variables
Capable of making quick decisions under pressure while maintaining guest satisfaction and safety
Able to assess situations and respond appropriately to guest needs, operational challenges, or unexpected events
Demonstrates logical thinking and adaptability in a fast-paced, high-volume environment
Must be able to prioritize tasks and manage time effectively during peak business hours
Ability to interpret and follow company policies, procedures, and regulatory guidelines
Maintains professionalism and discretion when handling sensitive or confidential information
Must qualify for all licensing and permit requirements as mandated by federal, state, and local regulations
Valid Clark County Health Card required
Regularly required to stand for extended periods and use hands to handle tools, equipment, and objects
Frequently required to reach with arms, speak clearly, and actively listen in a fast-paced environment
Visual acuity required, including close vision, color differentiation, and peripheral awareness
Ability to lift and move: Up to 30 lbs regularly Up to 50 lbs frequently Up to 100 lbs occasionally (with assistance or equipment as needed)
Must be able to push, pull, bend, twist, stoop, crouch, kneel, and maintain balance in various work environments, including confined or crowded spaces
May be required to navigate stairs, ramps, and uneven surfaces
Must be able to perform physical tasks safely and efficiently in a dynamic and guest-facing setting
May be exposed to secondhand tobacco smoke
Fast-paced, high-energy atmosphere requiring excellent multitasking and communication skills
Frequent interaction with guests and team members in a dynamic customer service setting
May involve standing, walking, or moving for extended periods during shifts
Must be comfortable working in areas with varying noise levels, lighting, and temperature conditions
Flexibility required to work nights, weekends, holidays, and overtime based on business needs
Compliance with uniform and grooming standards is required
Must adhere to all company policies, procedures, and regulatory guidelines
Reasonable accommodations will be made for individuals with disabilities in accordance with applicable laws

Responsibilities

Serve as assistant to the Executive Chef and assume full responsibility for kitchen operations in their absence
Administer disciplinary actions under the direction of the Executive Chef
Adapt kitchen staff to changes in business volume
Enforce health department regulations and standards
Observe each employee at least once per shift to ensure duties meet Executive Chef’s specifications
Ensure compliance with dress code and appearance standards
Assist the Executive Chef with daily specials and banquet preparations
Maintain a daily production inventory
Monitor food preparation methods, portion sizes, and garnishing standards
Support cooking and care of meats and complex dishes during peak service periods
Provide courteous and friendly service to all staff
Oversee daily operational activities to ensure efficiency, consistency, and adherence to company standards
Monitor workflows and task execution to maintain quality and timeliness across assigned areas
Coordinate with team members to support smooth collaboration and resolve operational issues as they arise
Ensure compliance with safety, sanitation, and organizational policies
Maintain readiness of workspaces and resources to support ongoing and upcoming tasks
Provide guidance and support to staff, fostering a positive and productive work environment
Communicate effectively with leadership regarding operational updates, challenges, and resource needs
Lead by example in professionalism, customer service, and adherence to company values