Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $89,835.00 - $114,535.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Flexible Schedule
Job Description
Prairie Band Casino & Resort is a premier entertainment destination known for its exceptional hospitality, diverse dining options, and vibrant gaming experiences. Situated in a scenic location, this resort combines luxury accommodations with a wide range of amenities designed to offer guests a memorable and enjoyable stay. The casino and resort are dedicated to delivering high-quality services and outstanding customer experiences, making it a leading venue in the region for both leisure and special events. With a commitment to cultural respect and Indian Preference in employment, Prairie Band Casino & Resort embraces diversity and fosters a supportive work environment for... Show More
Job Requirements
- Culinary arts school degree or recognized formal certified training program from a national culinary association
- Eight years of restaurant leadership experience, including at least four years of managerial experience as an Executive Chef in a multi-outlet hotel or restaurant with P&L responsibilities
- Proven track record in quality, productivity, and presentation
- Ability to analyze financial information and arrive at correct conclusions
- Familiar with monitoring food and labor costs, menu development and pricing
- Familiar with ordering and inventory procedures and health and sanitation guidelines
- Excellent interpersonal, customer service, communication, team building and problem solving abilities
- Professional appearance and must be a team player
- Must be able to work a flexible schedule including various shifts, weekends, and holidays
- A record of satisfactory performance and reliability in all prior and current employment
Job Qualifications
- Culinary arts school degree or recognized formal certified training program from a national culinary association
- Eight years of restaurant leadership experience including at least four years of managerial experience as an Executive Chef in a multi-outlet hotel or restaurant with P&L responsibilities
- Proven track record in quality, productivity, and presentation
- Ability to analyze financial information and arrive at correct conclusions
- Familiar with monitoring food and labor costs, menu development and pricing
- Familiar with ordering and inventory procedures and health and sanitation guidelines
- Excellent interpersonal, customer service, communication, team building and problem solving abilities
- Professional appearance and ability to work as a team player
- Flexible availability including weekends and holidays
- Preferred American Culinary Federation Certified Executive Chef status
- Previous experience in a resort setting
Job Duties
- Recommend changes and all standard menus and consistently strive through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items
- Plan all daily and special events menus
- Recommend the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage
- Ensure standards and policies are available for staff to create and maintain a safe workplace and environment
- Conduct periodic inspections of all assigned areas including line, preparation, pantry clean-up and storage to administer safety policies and procedures pertaining to the procedures
- Promote restaurant through dining room presence and table touches regularly
- Review preparation and production procedures to ensure proper holding/heating temperatures, rotation, flavor, texture and presentation of food for all outlets
- Monitor all departmental expenses (food cost, labor and other expenses) to ensure compliance with budget
- Prepare annual budget and achieve these financial goals throughout the year through proper forecasting, cost controls and labor management
- Mentor staff through ongoing on the job coaching and positive reinforcement
- Foster an environment of customer service in which all team members put the guest first in every situation
- Maintain a well-informed staff by conducting quarterly department meetings, daily or weekly staff meetings, and/or newsletter postings in the department
- Meet with chefs to review schedules, assignments, anticipated business levels, changes and other relevant information
- Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up
- Prepare and coordinate periodic performance reviews for assigned personnel
- Establish and conduct relevant training programs
- Work on line during service and assist whenever needed
- Frequently review finished products for quality and presentation before sending orders to guests
- Oversee design, creation, testing and execution of menu items and presentation
- Participate in research, development, evaluation and implementation of new products, services, technology and processes to ensure a competitive position
- Perform other duties as assigned
- Act as a role model to other team members and always present oneself as a credit to Prairie Band Casino and Resort
- Adhere to regulatory, departmental and company policies in an ethical manner
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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