Assistant Sous Chef - Friday's Station Steak House

South Lake Tahoe, NV, United States July 9, 2026

The Assistant Sous Chef supports the Sous Chef and Executive Chef in overseeing daily kitchen operations at Friday’s Station Steakhouse, ensuring high-quality food production, consistency, and exceptional guest satisfaction. This role is responsible for assisting with kitchen leadership, food preparation, inventory control, and maintaining strict standards of cleanliness, safety, and compliance.

Responsibilities

Supervises the preparation of food in assigned areas of responsibility.
Performs frequent checks of assigned food preparation areas and assist in food production when volume requires.
Assists in the maintenance of prescribed standards for quality, quantity and appearance of food prepared in assigned food preparation area through effective guidance, counseling and instruction of assigned personnel.
Assigns stations and breaks for subordinate personnel and directs their work activity.
Maintains an adequate supply of food stock for the needs of assigned kitchens; controls ordering to eliminate waste; and keeps sanitary conditions at acceptable standards.
Encourages cooperation between assigned food preparation personnel and food service personnel to insure quick and efficient service from the kitchen.
Maintains facilities and equipment in clean and operable condition. Performs inspections of assigned areas as directed.
Prepares and presents periodic performance appraisals of assigned personnel.
Counsels, coaches and guides assigned personnel in the performance of their duties.

Qualifications

2 year Culinary Arts Degree from an accredited program preferred
Minimum of 4 years of cooking in a high quality/high volume establishment
Ability to understand and respond to written order, recipes and directs in English
Demonstrated expert skill level on all cook stations
Demonstrated leadership skills with a focus on coaching for success; ability to mentor
Ability to oversee the daily operations of the kitchen in the absence of a Chef
Good communication skills
Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.
Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

Ability to correctly lift and transport objects weighing up to 50 lbs.
Ability to work a minimum of 8 hours with appropriate mobility and endurance
Ability to stand for 8 hours
Visual range must include immediate environment
Auditory range must include near and medium distances.
Dexterity to use food preparation machinery
Ability to use repetitive hand motion, holding and grasping
Ability to tolerate extreme temperatures
Positions that have contact with the public require the ability to work in a noisy
environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.