Type of Position
Food and Beverage-BOH
Varies (Any)
Pay Rate
Based on Experience

Asian Specialty Chef



As the Asian Specialty Chef, you will guide the Potawatomi Hotel Casino Asian food offerings, events and outlets in partnership with the Executive Chef and F&B Director. Key to this position is guiding the exciting fast pace RuYi Back of House in conceptual design and strategic direction by assigning work, enforcing food quality standards, and ensuring guest satisfaction.  While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, an eye for new concepts exciting experiences and new dishes as well as classic favorites. You must possess a high level of integrity and ethical standards and personal and professional dedication to our mission, vision, and values.   


Principal Duties and Responsibilities (*Essential Functions)

  1. *A vision of quality Asian food offerings in creative multi venue, periodic and specialty event settings
  2. *Overall responsibility of food design in Ru Yi and the Sushi Bar and oversee Asian food operations throughout the property including design creative menus in differing outlets as well as strategic operations of the assigned kitchen areas.
  3. *Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; and resolving problems.
  4. *Lead the development of new menus and recipes using strong knowledge of culinary techniques and trends.
  5. *Partner with all venue chefs to implement and train culinary staff to prepare Asian cuisine dishes with a particular focus on Ru Yi, Sushi Bar, Buffet, Banquets, and the employee dining room.
  6. *Enforce recipes and training procedures to maintain the highest standards of food quality.
  7. *Assist management in developing venue budget, operating venue within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals.
  8. *Develop and implement initiatives to increase sales, control costs, and manage appropriate inventories.
  9.  *Maintain a safe, sanitary, and organized work environment throughout the F&B areas.
  10. Assist in ensuring optimal guest satisfaction and providing timely, positive resolution to guest inquiries and concerns
  11. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
  12. Perform other duties as assigned.


Job Qualifications

  1. The ability to demonstrate advanced cooking skills is required.
  2. A high school diploma or equivalent and 6 years of progressively responsible, related experience in a high volume, fast paced, multi station setting or a professional, classically disciplined restaurant, hotel, or club kitchen of similar volume are required. An Associate’s degree from an accredited culinary school can take the place of 2 years of experience. Experience with Asian cuisines and cooking techniques, fish butchery, and sushi and shellfish preparation is required.
  3. Two years of managerial experience is required.
  4. The ability to successfully achieve ServSafe certification within the 90 days.
  5. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office. Prior purchasing software and labor management software experience preferred.
  6. The ability to maintain discretion in handling confidential information.
  7. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
  8. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
  9. While performing the duties of this job, the team member is regularly required to talk, hear, walk, climb, balance, stoop, kneel, crouch, stand, sit, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member will be required to lift, carry, push, pull, or move objects up to 25 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Team member must wear all required Personal Protective Equipment (PPE) while performing job duties. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.


Working Conditions

The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames and in a cold environment such as in freezers/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.



The above statements are intended to describe the general nature and level of work being performed by people assigned to this job.  They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.