Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,900.00 - $87,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Equal opportunity employer
Job Description
Boyd Gaming Corporation is a distinguished leader in the casino entertainment industry in the United States, renowned for its successful operations across multiple gaming jurisdictions. As one of the premier casino entertainment companies, Boyd Gaming Corporation has established a solid reputation for excellence, innovation, and commitment to community and shareholder value. The company’s philosophy is rooted in continuous evolution, ensuring that it remains at the forefront of the gaming and hospitality sectors. Boyd Gaming’s dedication to its shareholders, team members, and communities is reflected in its thoughtful business planning and sound management practices, designed to maximize value and cultivate a... Show More
Job Requirements
- Excellent food technique and cultural knowledge
- ability to adapt to market conditions and desires with flexible and creative menu design
- advanced butchery knowledge
- excellent verbal and written communication skills
- excellent organizational skills
- computer literacy including Excel and Word
- ability to multitask and meet multiple deadlines
- ability to calculate, analyze and troubleshoot P&L
- ability to demonstrate expertise in performing all kitchen positions
- demonstrated supervisory experience
- degree from certified food service program, apprenticeship, culinary school or equivalent preferred
- minimum of 5 years experience in high-volume banquet kitchen
- minimum of 2 years experience as Sous Chef or Chef de Partie or equivalent
Job Qualifications
- Degree from certified food service program, apprenticeship, culinary school or equivalent preferred
- minimum of 5 years experience in a high-volume banquet kitchen
- minimum of 2 years experience as a Sous Chef or Chef de Partie or equivalent
- excellent food technique and cultural knowledge
- advanced butchery knowledge
- excellent verbal and written communication skills
- problem-solving ability
- excellent organizational skills
- computer literacy including Excel and Word
- ability to multitask and meet multiple deadlines
- ability to calculate, analyze, and troubleshoot P&L
- demonstrated supervisory experience
- ability to perform all positions within the kitchen
Job Duties
- Provide direct and general supervision to culinary team
- direct daily execution of kitchen’s food production and service
- establish and maintain standards of operation for food quality, timeliness, cleanliness, maintenance, and profitability
- ensure compliance with health department regulations
- staff, schedule, evaluate, train, and develop culinary team
- recommend employment actions including wage increases, promotions, and discipline
- oversee cooking operations including preparation methods and portion control
- monitor staff adherence to food handling and cleanliness standards
- assist Executive Chef with management plans and budget
- develop and implement policies and procedures
- coordinate front and back of house operations
- manage banquet menu development and execution
- supervise kitchen staff workflow and timely service
- collaborate with event planners and catering managers
- maintain inventory control and prepare for events
- plan food quantities and plating for banquet functions
- ensure cleanliness and security of work area
- conduct daily line checks and stock management
- perform kitchen walkthroughs and equipment maintenance
- manage food and labor costs
- conduct accurate inventories and menu price verification
- participate in long range planning and recipe development
- perform purchasing and menu changes following corporate standards
- perform other duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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