Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,200.00 - $96,700.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development opportunities
Employee Discounts
Meal Allowances
Job Description
The hiring organization is a premier resort and casino offering a full range of luxurious amenities and exceptional dining experiences. With a commitment to high standards of guest service and operational excellence, this establishment is known for providing guests with memorable culinary and entertainment offerings. The resort prides itself on its expansive food and beverage operations, which include multiple kitchen facilities, a diverse restaurant portfolio, and extensive catering services for events and special occasions. The environment is dynamic and fast-paced, where quality, safety, and customer satisfaction are paramount. The company fosters a culture of teamwork, continuous learning, and professional growth... Show More
Job Requirements
- High school diploma or Associates of Arts degree in Culinary Arts from an accredited institution
- seven years progressive management experience in Sous Chef role or higher
- ServSafe certification
- must pass pre-employment drug/alcohol screen
- must successfully complete background investigation
- must obtain and maintain gaming license
- ability to work nights, weekends, and holidays
- physical capability to lift 50-70 pounds
- effective communication skills in English
- ability to work under pressure
- willingness to work in fast-paced, high-volume environments
Job Qualifications
- High school diploma or Associates of Arts degree in Culinary Arts from an accredited institution
- seven years of progressive management experience in Sous Chef role or above
- working knowledge of extensive cooking techniques and food styles including baking, garde manager, fine dining, off and on-site catering, and mass production cooking techniques
- ServSafe certification
- excellent interpersonal skills
- guest service experience
- leadership skills
- strong communication skills both verbal and written
- analytical and decision-making abilities
- computer literacy
- problem-solving skills
- demonstrated understanding of cost control methods
- ability to analyze profit and loss statements
Job Duties
- Manage, lead, and monitor the daily production of Food and Beverage Operations
- consistently enforce and uphold all Casino and department policies and procedures and ensure quality standards and processes are met
- oversee the property kitchens and Stewarding department
- responsible for menu creation and planning for catering and special events
- responsible for the planning and development of new recipes as well as the consistent presentation of menu items
- establish guidelines and procedures for ServSafe, safety and sanitation
- responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning
- responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members
- meet with guests to resolve guest concerns
- prepare and present operational reports and prepared materials to Senior Management and Board of Directors
- manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage
- assist in the progression of Team Member career development plans through mentoring and coaching
- determine production schedules and staff requirements necessary to ensure timely delivery of services
- plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants
- hire, train, and supervise the work of food production staff and stewarding
- plan menus for all food service locations considering customer base, popularity of dishes, holidays, costs, and various other factors
- schedule and coordinate work of chefs, cooks, and other kitchen employees to ensure economic and technical correctness of food preparation
- conduct regular physical inventories of food supplies and assess projected needs
- manage the operations, revenue and assets of the kitchens
- establish, implement, and communicate goals, objectives, internal controls, policies and procedures in accordance with strategic plan
- ensure optimum staffing levels
- maintain a safe, orderly and sanitized kitchen
- instruct employees in methods and procedures, rules and regulations of safety, health and sanitation
- ensure high standards of sanitation and cleanliness throughout kitchen areas
- establish controls to minimize food and supply waste and theft
- responsible for the profit and loss of the culinary department
- safeguard all food preparation employees by implementing training on safety, sanitation, and accident prevention
- develop and test recipes and techniques for food preparation and presentation ensuring consistent high quality and cost control
- cook or directly supervise the cooking of skillful items
- evaluate food products for quality standards
- inspect supplies, equipment, and work areas for standards conformance
- instruct cooks and workers in food preparation, cooking, garnishing, and presentation
- monitor sanitation practices
- check quantity and quality of received products
- improve staff effectiveness by coaching, counseling, training, and recommending disciplinary actions
- host regular staff meetings
- achieve financial objectives by overseeing kitchen labor and monitoring food costs
- keep leadership and departments informed of kitchen status by attending meetings and submitting reports
- contribute to departmental effectiveness by identifying issues and goals and implementing directives
- demonstrate new cooking techniques and equipment
- supervise cleaning of all kitchen areas
- inform wait staff of food shortages and find substitutes
- ensure line cooks prepare food in correct quantities
- maintain good communication and a positive professional work environment
- contribute to team effort and accomplish related results
- perform other duties as required
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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