Job Overview
Compensation
Type:
Salary
Rate:
Range $56,300.00 - $77,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
flexible scheduling
Career development opportunities
Job Description
Boyd Gaming Corporation is a well-established leader in the casino entertainment industry within the United States, operating successfully across multiple gaming jurisdictions. Recognized as one of the premier casino entertainment companies in the country, Boyd Gaming embraces innovation and continuous improvement to maintain its competitive edge in the hospitality and gaming sectors. The company's strategic vision prioritizes sustainable growth, operational excellence, and maximizing value for its shareholders, employees, and the communities it serves. Known for its commitment to responsible gaming and community involvement, Boyd Gaming continuously seeks to enhance its services and operations to provide a superior guest experience.
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Job Requirements
- High school diploma or equivalent
- Minimum of two years experience in kitchen supervisory role
- Strong knowledge of food safety and sanitation standards
- Ability to manage and lead a team effectively
- Strong organizational and multitasking skills
- Ability to analyze labor and food costs
- Excellent communication skills
Job Qualifications
- Two years of prior experience in a similar position preferred
- Must have thorough knowledge of food products, preparation styles, and recipes utilized on property
- Must be able to review and interpret financial reports and apply the information in a practical manner to improve operations
- Must have excellent customer service and communication skills
- Must be able to obtain and maintain any necessary licenses and/or certifications
Job Duties
- Monitor kitchen operations to ensure compliance with departmental, company, health, safety, and regulatory standards and procedures
- Assist Executive Chef in monitoring the administrative duties of Room Chefs for accuracy, timeliness, and compliance with departmental policies and procedures
- Monitor and evaluate staffing levels according to business needs
- Hire, train, evaluate performance, delegate work assignments, and administer discipline to kitchen staff
- Analyze labor costs and calculate food and plate cost percentages
- Monitor kitchen, main storage, and receiving areas to ensure all areas are secured when closed, and all items are properly dated, rotated, and stored
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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