Sous Chef – (Opening Team) Lock 11 Rooftop Restaurant

Job Overview

LOCK 11
The New Rooftop Restaurant at The Key Hotel
Q CASINO + RESORT

Sous Chef

Get in on the top floor of something new! Lock 11, the rooftop restaurant at The Key Hotel, is opening soon and we’re hiring now for the team that will bring it to life. If you’re ready to be part of a high-energy opening and help set the tone from day one, we want to hear from you.

POSITION SUMMARY:

The Sous Chef will support the Executive Chef in overseeing kitchen operations, ensuring consistency and excellence in food quality, and mentoring the culinary staff. This role requires leadership, organization, and a passion for delivering a world-class dining experience.

ORGANIZATIONAL RELATIONSHIPS:

• Reports to: Executive Chef
• Supervisors: N/A

DUTIES & RESPONSIBILITIES:

• Assist the Executive Chef in daily kitchen operations and menu execution.
• Supervise, train, and mentor kitchen staff to maintain high culinary standards.
• Ensure consistent quality, presentation, and portion control for all dishes.
• Oversee inventory, ordering, and stock management to minimize waste and maximize efficiency.
• Maintain strict adherence to food safety, sanitation, and hygiene standards.
• Collaborate on menu development, seasonal specials, and innovative culinary techniques.
• Coordinate kitchen workflow, ensuring timely preparation and service of all meals.
• Monitor staff performance and provide constructive feedback to enhance skills and efficiency.
• Assist in managing labor costs and operational budgets.

REQUIRED SKILLS & ABILITIES

• Detail-oriented with a focus on quality and consistency.
• Maintains discretion and respects guest privacy.
• Delivers work that meets high cleanliness and service standards.
• Interacts with guests in a professional and courteous manner.
• Able to read product labels and communicate effectively with guests.
• Basic English reading, writing, and speaking skills preferred.
• Strong leadership, communication, and organizational skills.
• Deep knowledge of food preparation, techniques, and plating standards.
• Familiarity with inventory management and cost control best practices.

EDUATION & EXPERIENCE:

• Minimum 3–5 years of experience in a high-end or fine-dining kitchen, with prior supervisory experience.
• Serve Safe Certified or ability to be obtain certification

MENTAL AND PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods of time.
• Ability to lift/move up to 50 lbs.
• Ability to use kitchen equipment with repetitive motion.

WORKING ENVIRONMENT AND CONDITIONS

• Inside kitchen environment.
• Loud noise levels due to kitchen equipment.
• Work around kitchen equipment such as ovens and cutlery utensils.

EQUIPMENT AND TOOLS

General office equipment including,

• Knives
• Ovens
• Meat slicer
• Grill
• Fryers
• Steamers
• Computer
• Point of Sales system

CULTURAL FIT AND VALUES

Embodies our FORT values; Fun, Ownership, Respect, and Teamwork, by fostering collaboration, transparency, and a service-oriented mindset toward both the organization and the community.