Comcast Spectacor

  • Sous Chef - Ho-Chunk Wisconsin Dells

    Location US-WI-Baraboo
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Ho-Chunk Casino Wisconsin Dells
    Food/Beverage Management
    Regular Full-Time
  • Overview

    This position is located at the Ho-Chunk Casino. With some of the most elegant hotel rooms in the area, our signature Copper Oak steakhouse, exciting casino action and great live events all year round, Ho-Chunk Gaming Wisconsin Dells is a destination you can’t miss. Featuring over 1,300 slots, 20 table games, live poker, off track betting and bingo, you won’t find another gaming floor with more action. Our beautiful convention center presents an impressive venue for any event. With numerous rooms and excellent on-site amenities, guests can enjoy work, rest and play all under one roof. Our Grand Ballroom seats up to 1,000 people and smaller boardrooms are available for breakout sessions. For more information, please visit


    The Sous Chef will actively supervise, coach, counsel, direct, train and mentor team members in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Sous Chef will actively and independently manage all aspects of team member relations to ensure a positive, harmonious, compliant and cooperative work environment within the kitchen area under the supervision of the Room Chef.


    Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at


    • Responsible for management of the assigned kitchen operation.
    • Ensures training of assigned shift kitchen staff is conducted in a timely manner.  The incumbent also communicates with all shift team members to help them understand their job descriptions and company policies.
    • Responsible for completing documentation of team member performance and attendance issues in accordance with company policy and practice, including independently initiating and authorizing any employment action deemed necessary.
    • Responsible for hiring and terminating team members of the kitchen operation.
    • The incumbent must maintain and update all team members’ files and required company                       documentation forms.
    • Review all sanitation and production charts for the kitchen operation.
    • Maintains fiscal controls for profit and loss purposes.
    • Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, transfer controls, effective purchasing procedures, kitchen security procedures and waste control. 
    • Controls labor costs through effective scheduling, cross-training and development of team. 
    • Reviews and analyzes daily payroll data to ensure proper coding of payroll and time for the purposes of accurate profit and loss statements.
    • Responsible for the on-going training, development, mentoring and supervision of hourly team members.
    • Manages purchasing and preparation of all food products meet Spectra’ standards of quality and consistency.  Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
    • Coordinates the storage, maintenance and repair of all kitchen equipment during shift to ensure operational readiness.
    • Manages and participates in all line set-up, prep and breakdown activities.  Responsible for in-service delegation of tasks to line personnel and hands on participation during peak periods.



    • Knowledge of 24 hour, seven day a week food and beverage operation.
    • Ability to communicate effectively to all levels of staff.
    • Up to date knowledge of S.D.S. Criteria Procedures, Safety Guidelines, First Aid/C.P.R.,  Environmental Health Codes, Local, State and Federal Guidelines.
    • Must possess excellent organizational and communication skills.
    • Skilled to all technical and sanitary aspects of food preparation and presentations.
    • Ability to speak, read, and write in English.


    Education, Qualifications and Experience:

    • Experience levels for position include a two (2) year culinary degree or a three (3) year A.C.F.                        Apprenticeship and/or two (2) years previous experience as a Sous Chef and/or related experience.
    • Must have various experience levels in volume feeding, ala carte, fine dining, catering, baking and pastry, and purchasing storage and handling
    • Professional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred.
    • Must have a High School Diploma, G.E.D. or related Food Service Job Experience.
    • Must have ServSafe Certification.
    • Must complete approved Alcohol Certification Program



    Uniforms will be specific to each outlet.

    All hair must be completely contained within the approved cook’s hat.  Beards, side burns and mustaches must be neatly trimmed or a beard net must be worn.


    Physical Requirements:





































    Physical Dimensions:


    Above Medium Work: Exerting up to 50 pounds of force occasionally to move objects (files, boxes, product, trays). Able to stand for long periods of time throughout the day.


    Note:    The statement herein are intended to describe the general nature and level of work being performed by team members assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.      The work environment is consistent with a casino in which the noise level can be loud to very loud.  Team members must be able to work in a smoking environment. 






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