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Description:
Supervise the Food and Beverage Team in assigned areas to ensure that department standards are met in regard to food quality, presentation and safety. Support Executive Sous Chef to develop team towards continuous innovation and productivity throughout the Food and Beverage Operation.

Position Type:
Full Time

Responsibilities:

• Manage, lead, and monitor the daily production of culinary operation in assigned area. Consistently enforce and uphold all Casino, Food and Beverage Policies and Procedures to ensure quality standards and processes are met.
• Oversee one or more of the Casino’s restaurants or food outlets and assist in any special events or product preparation. Oversee product preparation, setup, production and breakdown of catering events as assigned.
• Conduct and monitor standard operating training for kitchen personnel, including sanitation and food production.
• Assist in the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs with the Executive Sous Chef and Executive Chef.
• Responsible for cleanliness and organization of the kitchen areas including at events, as well as sanitation and safety of all equipment following ServSafe principles.
• Prepare inventories, requisition supplies, and track delivered products.
• Responsible for the staffing, training, and scheduling of Team Members. Assist with interviews, performance evaluations, disciplinary actions, memos, documents, and reports.
• Assist in the progression of Team Member career development plans through mentoring and coaching.
• Perform other duties as assigned.

Requirements:

• High school diploma or equivalent is required, unless otherwise waived by Human Resources Management.
• Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution is preferred.
• Three (3) years of experience in kitchen leadership role required. Catering or banquet experience preferred.
• ServSafe certification is required.
• Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required.
• Demonstrated ability to understand cost control methods pertaining to individual menu items.