{"id":3032623,"url":"https://alion.io/job/caesars-entertainment-sous-chef","title":"Sous Chef","company":{"id":1758419,"name":"Caesars Entertainment","domain":"caesars.com","url":"https://alion.io/company/caesars-com","size_band":"1001-5000","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"Oracle","truth_index":{"grade":"B","score":77,"open_postings":134,"ghost_share":0,"stale_share":0.918,"repost_share":0,"time_to_fill_p50_days":30,"computed_at":"2026-10-29T05:49:05Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":null,"work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Danville, United States"],"countries":["US"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":24000,"max_usd":43000,"period":"year","method":"role_country_seniority_unknown","sample_n":3022},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-21T20:40:43Z","employer_posted_date":"2026-10-21","last_verified_at":"2026-10-29T05:49:08Z","board_verified":true,"closed_at":null,"days_open":7,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":7},"description":"Establishes leadership, direction and accountability for all lead and line level employees in respective culinary areas.\nHOW YOU WILL CREATE THE EXTRAORDINARY\nResponsible for interviewing, training, and selecting employees for the department\n\nUnder the direction of the Executive Chef, the Sous Chef maintains consistency and quality for all food items in respective areas\n\nEnsures menu development timelines are met\n\nDirects and manages lead and line level employees to achieve budgetary, food quality and customer service expectations\n\nEnsures comprehensive training and exposure in the expected areas of competence\n\nProvides Lead and Line level support and coverage during vacations or staffing gaps.\n\nConducts Performance Reviews in accordance with policies and procedures\n\nProvides feedback; coaching and development guidance as needed.\n\nResponds to and handles employee complaints (grievances) in a timely and efficient manner.\n\nRecommend or take appropriate action when administering disciplinary processes in accordance with established policies and procedures.\n\nResponsible for planning, supervising and monitoring the work of the team members in assigned area(s).\n\nAssists in ensuring schedules are complete based on a forecast and allowable productivity standards.\n\nEnsure schedules are posted at the established time and are fair and consistent.\n\nApproves vacation requests, floater requests and communicates information to appropriate team members.\n\nEnsures a daily sanitation checklist and temperature log report is completed for each area by their direct reports.\n\nConducts random health inspections and health card audit.\n\nProactively instructs team members regarding safe food handling and sanitation.\n\nExpected to spend 80% of the day on the floor and 20% of the day on administrative duties.\n\nRequired to see direct reports daily, to meet monthly with direct reports and conduct one on one meetings.\n\nResponsible for mentoring, coaching and, if necessary, provide documentation on direct reports and staff according to the CET Standard Operating Procedures.\n\nRequired to complete and/or ensure the completion of 90 day and annual reviews in a timely manner.\n\nEnsure areas are in alignment and adhering to CET Culinary Standard Operating Procedures.\n\nMust educate and hold direct reports accountable to each standard.\n\nHeld accountable for ensuring their areas are utilizing the following CET SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.\n\nMust be able to be on feet entire shift\n\nMust be able to withstand frequent changes in temperature.\n\nMust be able to bend, stoop, reach, crouch, kneel, push and pull.\n\nMust be able to lift 70 pounds above or below shoulders\n\nMust be able to push or pull weights of 125 pounds on a cart.\n\nMust be able to toleratechemicals for cleaning and sanitizing kitchen areas.\n\nMust be able to work in an area which contains second handsmoke\n\nMust be flexible with schedule\n\nMust be able to maneuver to all areas of the kitchen and outlets\n\nMust have visual acuity\n\nMust have manual dexterity to work with kitchen utensils and equipment\n\nA degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or the equivalent years’ experience as a Professional Chef for a hotel, resort or chain concept restaurant corporation is required.\n\nExperience must include room service, continental cuisine, high volume three meal/coffee shop, steakhouse and Italian.\n\nMust have been exposed and/or experienced enough to have strong working knowledge of Asian, Mexican, Southern, Italian, Cajun, Continental, Seafood and East Coast cuisines.\n\nAbility to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business\n\nMust have expert working knowledge and be highly proficient and skilled in the following: Food Storage and Identification; Food Cooling and Thawing; Food Re-thermalization; Managing and Expediting Orders; Recipe Formulization and Yield; Knife Handling and Sharpening; Stock, Soup and Sauce Production; Dry, Moist and Combination Cooking; Pantry, Garde Manger Preparation; Weights and Measures.\n\nSalary - $50,000 - $63,000 based on experience, education and knowledge","description_format":"text","description_chars":4532,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[{"language":"Italian","level":"All levels","optional":false}]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":[],"lifecycle":[{"event":"open","at":"2026-10-21T20:40:43Z"}],"visa":[],"liveness":{"score":63,"band":"ok","label":"Likely open","p_open":1,"p_active":0.626,"p_room":1,"age_days":7,"expected_fill_days":30,"reasons":["seen:7","stale_co","velocity","win:early","comp:brand"],"computed_at":"2026-10-29T05:49:05Z"},"pay":null,"html_url":"https://alion.io/job/caesars-entertainment-sous-chef","json_url":"https://alion.io/job/caesars-entertainment-sous-chef.json","meta":{"generated_at":"2026-10-29T07:04:09Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":10770,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-30T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":1758419},"rest":"https://alion.io/mcp/rest/get_company?id=1758419"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Fcaesars-entertainment-sous-chef"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Fcaesars-entertainment-sous-chef"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Fcaesars-entertainment-sous-chef"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/caesars-entertainment-sous-chef\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Fcaesars-entertainment-sous-chef"}],"agent":{"mcp":"https://alion.io/mcp/jobs","mcp_open":"https://alion.io/mcp/open","next":[{"tool":"get_job","arguments":{"id":3032623}},{"tool":"search_jobs","arguments":{"company":"caesars.com","detail":"compact"}},{"tool":"match_people","arguments":{"job_id":3032623},"note":"people open to offers who fit this vacancy"}],"note":"The same data through MCP tools: https://alion.io/mcp/open needs no sign-in (compact searches, postings, people); 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Docs: https://alion.io/developers"}}