Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,300.00 - $63,800.00
Work Schedule
Rotating Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee discount
Training opportunities
Flexible Schedule
Job Description
This job opportunity is with a well-established restaurant and casino food service operation, known for delivering high-quality culinary experiences and exceptional customer service in a dynamic hospitality environment. The company prides itself on maintaining high standards of food quality, safety, and guest satisfaction, operating multiple food venues that require skilled culinary management and operational oversight. The establishment offers a fast-paced and professional workspace where adherence to health and safety regulations is paramount, creating a welcoming and safe environment for both guests and employees. Employment is full-time, with schedules including evenings, graveyard shifts, holidays, and weekends, reflecting the needs of a... Show More
Job Requirements
- High school diploma or GED
- At least 5 years of kitchen experience including 2 years in kitchen management or 4 years as lead cook/saucier/Chef de Partie
- Ability to pass skill assessment tests (verbal, written and practical)
- Ability to obtain a Food Handlers card
- Age 19 years or older
- No felony, theft or stealing convictions
- Ability to pass pre-employment drug and alcohol screening
- Ability to pass background investigation
- Ability to obtain and maintain gaming license
- Ability to stand for extended periods
- Ability to lift and/or move up to 50 pounds
- Ability to work irregular shifts including evenings, graveyards, holidays and weekends
- Willingness to work in all venues as specified by Executive Chef
Job Qualifications
- High school diploma or GED
- Minimum of 5 years kitchen experience with at least two years kitchen management or four years lead cook/saucier/Chef de Partie experience
- Knowledge of culinary methods and techniques
- Knowledge of operation of food preparation equipment and machinery
- Knowledge of financial reports including general ledgers, profit and loss statements, food cost
- Knowledge of menu creation
- Knowledge of global and local food trends
- Knowledge in Microsoft Word and Excel
- Knowledge of organizational skills
- Knowledge of evaluating staff and writing and communicating clearly defined goals and expectations
- Knowledge of food ordering and procurement
- Ability to communicate clearly in basic English
- Ability to demonstrate outstanding guest service
- Ability to work in a fast-paced environment
- Ability to work well under pressure
- Ability to supervise and manage assigned staff
- Ability to multitask successfully
Job Duties
- Responsible for daily operations of assigned food venue or production areas
- Responsible for quality, cost, waste, and distribution of all foods to all areas
- Order/procurement of all food and nonfood items
- Ensures proper delegation of all assignments, tasks and job to employees
- Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld and that all work areas are safe, clean, and professionally kept
- Provides training to staff members, organizes workloads and directs staff
- Creates schedules according to venue and business needs and anticipation
- Responsible for maintaining supplies and service ware
- Provides exceptional customer service to all guests
- Conducts performance evaluations on subordinates for purposes of job performance, counseling, and/or disciplinary action and other supervisory responsibilities
- Works with the Food & Beverage Department to make sure that all directives are clearly defined and delivered to staff in a timely fashion
- Contributes to a team effort and accomplishes related results as required
- Performs other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)