Minimum Qualifications:
Education and Experience:
High school diploma or GED, culinary degree preferred. 6 years’ culinary experience required with 4 years as a sous chef, assistant kitchen manager, or kitchen manager in a multi-outlet, high volume food service operation or as a general manager in a fast food restaurant. Culinary education may be substituted for up to 2 years of general culinary experience. Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following:
Knowledge, Abilities, Skills, and Certifications:
•Skilled in managing a diverse and demanding multi-lingual workforce.
•Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
•Knowledge of scheduling techniques and ability to apply to control labor costs.
•Knowledge of organizational structure, workflow, and operating procedures.
•Advanced knowledge of food preparation and presentation methods, techniques, and quality standards.
•Knowledge of cost controls in food and labor, and ability to apply them in daily practice.
•Skilled at food presentation and decorative food displays.
•Ability to obtain a Food Handlers card.
•Ability to obtain TIPS certification.
•Ability to provide leadership and direction to multiple venues with an array of styles and requirements.
•Ability to oversee, mentor and develop chefs in a variety of venues.
•Ability to develop menus that are flavorful, well presented, and cost effective, utilizing a variety of cuisines and techniques.
•Ability to create menus to match themes and guest special requests.
•Ability to understand and follow specific instructions and procedures.
•Ability to lead and train team members at all levels.
•Ability to understand and interpret profit and loss statements.
•Ability to maintain open and positive two way communication with food and beverage management and other departments.
•Ability to conduct effective interviews and work within established procedures to hire and retain staff.
•Ability to interact with vendors and suppliers, and in conjunction with purchasing to source the best possible product at the best prices for all aspects of food and beverage operations.
•Ability to monitor and/or maintain quality control and safety standards.
•Ability to communicate effectively in the English language, both verbally and in writing with staff and the general public.
•Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
•Ability to work well under pressure, making decisions in high stress situations while maintaining a professional demeanor.
•Intermediate to advanced computer skills, good working knowledge of Microsoft office.
Physical Demands:
While performing the duties of this job, the team member regularly is required to stand for extended periods of time; walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds.
Work Environment:
Work is generally performed in the casino’s kitchen area with exposure to heat, fumes and steam and casino setting with exposure to secondhand smoke and a high noise level. Evenings, graveyards, holidays and/or weekend work are required.
Extended hours and irregular shifts may be required.