Chef D 'Cuisine (Prime Rib) - Bossier City
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,800.00 - $92,800.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
The Live! Casino & Hotel Brand is a rapidly growing entertainment destination known for blending captivating gaming experiences with exceptional hospitality and dining options. As a premier casino and hotel brand, Live! has built its reputation on providing a comprehensive and engaging guest experience that includes not only top-tier gaming but also a variety of culinary options designed to delight and impress visitors. With ambitious expansion plans on the horizon, Live! Casino & Hotel is actively seeking talented individuals to join their team and contribute to their continued success. By joining Live!, you become part of a vibrant organization committed... Show More
Job Requirements
- Education of a four-year degree in a related field or equivalent work experience
- three to five years’ experience as a kitchen or restaurant supervisor and/or sous chef
- exposure to alcohol and smoking environment and ability to work in such environment
- ability to secure and maintain licensure as required by Louisiana Gaming Control Board or applicable regulatory entity
- ability to stand for long periods without sitting or leaning
- ability to handle multi-tasking heavy work exerting up to 50 pounds of force occasionally
- ability to walk continually throughout scheduled shift
- ability to bend, stoop and reach oven, hotel pans, trays weighing up to 50 pounds
Job Qualifications
- A four-year degree in a related field or equivalent work experience
- three to five years’ experience as a kitchen or restaurant supervisor and/or sous chef
- ability to secure and maintain licensure as required by Louisiana Gaming Control Board or applicable regulatory entity
- knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements
- communication skills to provide information and services to hotel management and guests
- ability to supervise a team
- knowledge of safe operating procedures for kitchen equipment
Job Duties
- Development and management of the budget and food cost percentage
- trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery
- establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue
- is the creative manager in determining the menu and food offerings
- development of staff, to include interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations
- manages restaurant personnel in preparation of all menu offerings while retaining maximum amount of desired nutrients special and dietary requests to include low-fat, sodium, vegetarian and low-calorie meals
- manage food costs and establish purchasing specifications for restaurant food and beverage offerings
- manage programs and processes to control and reduce lost time injuries
- plans plating of foods in assigned restaurant to maximize visual impact and minimize waste
- other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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