Job Description

| Full Time | Starting Salary: $70,000 | Schedule: Wednesday 8:00am-4:00pm Thursday 2:00pm-9:00pm Friday & Saturday 2:00pm-10:00pm Sunday 2:00pm-9:00pm (Hours may vary based on business needs & special events.) |

Weekly Earned Wage Access is an option for this position.

Job Purpose or Objective(s) The Chef de Cuisine manages the daily operations of food venue or dining entity to ensure excellent food quality and guest satisfaction. You will report to the Executive Sous Chef.

Primary Tasks:

1. You will cook meals based on established recipes or customer requests and ensure meal quality and guest satisfaction.
2. Manage quality, cost, waste, and distribution of all foods and other expenses for assigned operation.
3. Provide training to Culinary team members.
4. Manage kitchen operations including organization of workloads, overseeing the preparation of food, managing inventory levels, and maintaining the cleanliness of the kitchen.
5. You will monitor work to ensure ServSafe guidelines are being followed.
6. Perform other tasks as may be assigned.

Requirements:

• Formal training at an accredited culinary institute or equivalent experience
• ServSafe Certification
• Ability to handle multiple tasks and deploy available resources
• Ability to analyze current performance trends and identify leading indicators for future trends
• Ability to enhance profitability, sustainability and creativity across all channels according to business strategy
• Good interpersonal, customer skills
• Have excellent correspondence skills both written and verbal and communicate on different levels to include management, departmental, customer and associate levels
• Two (2) years’ experience as a Chef de Cuisine in a high-volume Casino/Resort, Hotel or major restaurant chain

1. You will cook meals based on established recipes or customer requests and ensure meal quality and guest satisfaction.

2. Manage quality, cost, waste, and distribution of all foods and other expenses for assigned operation.

3. Provide training to Culinary team members.

4. Manage kitchen operations including organization of workloads, overseeing the preparation of food, managing inventory levels, and maintaining the cleanliness of the kitchen.

5. You will monitor work to ensure ServSafe guidelines are being followed.

6. Perform other tasks as may be assigned.

· Formal training at an accredited culinary institute or equivalent experience

· ServSafe Certification

· Ability to handle multiple tasks and deploy available resources

· Ability to analyze current performance trends and identify leading indicators for future trends

· Ability to enhance profitability, sustainability and creativity across all channels according to business strategy

· Good interpersonal, customer skills

· Have excellent correspondence skills both written and verbal and communicate on different levels to include management, departmental, customer and associate levels

· Two (2) years’ experience as a Chef de Cuisine in a high-volume Casino/Resort, Hotel or major restaurant chain