Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Life insurance
Job Description
The resort is a premier hospitality establishment renowned for its comprehensive food and beverage operations, delivering an exceptional culinary experience to its diverse clientele. As a large-scale property featuring multiple dining venues and event catering, the resort prides itself on blending superior quality, safety, and guest satisfaction with strategic management and operational efficiency. The organization operates within a regulated environment, upholding stringent policies and procedures to ensure compliance with all applicable laws and regulations. With a strong focus on team development and operational excellence, the resort maintains a high-performing culinary department that consistently exceeds guest expectations. This position is a... 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 above
- ServSafe Certification
- ability to successfully pass pre-employment drug and alcohol screen
- ability to pass background investigation
- ability to obtain and maintain gaming license
- ability to work nights, weekends, and holidays
- ability to lift 50-70 pounds regularly
- ability to work in fast paced, noisy, and sometimes extreme temperature environments
- strong verbal and written English communication skills
Job Qualifications
- 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 above
- working knowledge of extensive cooking techniques and food styles including baking, garde manger, fine dining, off and on-site catering, and mass production cooking
- ServSafe Certification
- excellent interpersonal, guest service, leadership, verbal and written communication skills
- analytical, decision-making, computer literacy, and problem-solving skills
- understanding of cost control methods and 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
- establish guidelines and procedures for ServSafe, safety and sanitation
- responsible for the training and development of Food and Beverage skills to kitchen personnel and succession planning
- schedule, staff, evaluate, and discipline kitchen Team Members
- meet with guests to resolve guest concerns
- prepare and present operational reports and materials to Senior Management and Board of Directors
- manage the calculation of food costs for restaurant menus and review food and labor costs according to budget
- assist in the progression of Team Member career development plans through mentoring and coaching
- determine production schedules and staff requirements 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 food production staff and stewarding
- plan menus considering customer base, popularity, holidays, and costs
- schedule and coordinate work of chefs, cooks, and others to ensure economical and technically correct food preparation
- conduct physical inventories and order food and supplies
- manage operations, revenue, and assets of the kitchens
- establish and implement goals, objectives, internal controls, policies and procedures in accordance with strategic plan
- ensure optimum staffing levels
- maintain safe, orderly, and sanitized kitchen
- instruct employees in safety, health, and sanitation rules
- minimize food and supply waste and theft
- responsible for profit and loss of culinary department
- implement training to increase employee knowledge of safety and sanitation
- develop and test recipes and presentation techniques
- supervise cooking of skillful items
- evaluate food quality standards
- inspect supplies and equipment
- monitor sanitation practices
- improve staff effectiveness by coaching and counseling
- host regular staff meetings
- achieve financial objectives by overseeing labor and food costs
- keep leadership informed of kitchen activities
- contribute to departmental effectiveness by identifying goals and implementing directives
- demonstrate new cooking techniques
- supervise cleaning
- inform wait staff of food shortages
- ensure line cooks prepare correct food quantities
- maintain good communication and positive work environment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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