Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience? Our award-winning food and beverage department seeks a skilled sous chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Experience as a sous chef or chef de partie / kitchen manager is required. Apply now if you're ready to bring your passion for food to our fantastic team! Responsibilities: • Exceed guest expectations while increasing sales and profits and overseeing the success of day-to-day operations of the restaurant kitchen • Incorporate different ingredients in a creative way to produce fresh and innovative menu items and specials • Set and monitor performance criteria for team members, as well as provide advice and direction to support and maintain an efficient kitchen • Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support • Supervise all food preparation in the kitchen, including procedures, portioning, garnishing, and ensure that all meals and dishes are attractively presented SUPERVISES: • Cooks, and Lead Cooks TYPICAL WORKING CONDITIONS: • Works in a fast-paced kitchen ESSENTIAL FUNCTIONS: • Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave, and greeting • Prepares food (vegetables, stocks, soups, pasta, egg dishes, all kinds of meat and fish dishes, serves food dishes according to requirements) and supervises production of his/her assignments, and follows given standards by Executive Chef • Ensure proper operation by ensuring daily “Mise en Place” is sufficient for the next day’s production • Establishes new recipes in coordination with the Executive Chef and implements by giving daily training tasks to co-employees and subordinates • Meets Barona’s requirements and ensures orders are followed for cleanliness and shelf life • Coordinates with Chef de Cuisine on schedule • Trains staff safety policies according to Barona’s requirements • Establishes daily par stock list on cost savings and quality production to determine stock requirements to avoid spoilage and waste • Maintains equipment for proper functioning and reports any machine not functioning for repair or maintenance • Handles equipment with care and keeps it in the proper place • At all times projects a favorable image to the staff, other departments, and guests This description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation. Qualifications: • Educational requirements include a high school diploma or equivalent GED certificate • Understanding and compliance with kitchen sanitation, safety and equipment usage, and food storage • Excellent communication and interpersonal skills for interacting with guests and other team members • This role requires experience building, motivating, and leading a team MINIMUM QUALIFICATIONS: • Ability to perform detailed work • Performs routine, repetitive work, works independently, and follows instructions • Ability to stand for eight hours or more REQUIRED EDUCATION: • High school diploma or GED **** REQUIRED EXPERIENCE: • Restaurant/hotel/casino experience required. Compensation: $68,640 - $69,000 yearly

• SUPERVISES: • Cooks, and Lead CooksTYPICAL WORKING CONDITIONS: • Works in a fast-paced kitchenESSENTIAL FUNCTIONS: • Always be Barona NICE to fellow staff and players; find every opportunity to offer a friendly smile, wave, and greeting • Prepares food (vegetables, stocks, soups, pasta, egg dishes, all kinds of meat and fish dishes, serves food dishes according to requirements) and supervises production of his/her assignments, and follows given standards by Executive Chef • Ensure proper operation by ensuring daily “Mise en Place” is sufficient for the next day’s production • Establishes new recipes in coordination with the Executive Chef and implements by giving daily training tasks to co-employees and subordinates • Meets Barona’s requirements and ensures orders are followed for cleanliness and shelf life • Coordinates with Chef de Cuisine on schedule • Trains staff safety policies according to Barona’s requirements • Establishes daily par stock list on cost savings and quality production to determine stock requirements to avoid spoilage and waste • Maintains equipment for proper functioning and reports any machine not functioning for repair or maintenance • Handles equipment with care and keeps it in the proper place • At all times projects a favorable image to the staff, other departments, and guestsThis description incorporates the most typical duties performed. It is recognized that other related duties not specifically mentioned may also be performed. The inclusion of those duties would not alter the overall evaluation of this occupation.