The Culinary Room Chef is the person in charge of the kitchen, responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules. He/She ensures that all food products prepared meet the established specifications and standards, and works to attract and retain gaming guests while contributing to the operating success of the Food and Beverage department.

Our genuine engagement and positive energy provides guests, especially women, an escape into an exciting fantasy world of fun, chance, and possibility, where everyone feels a sense of belonging and importance.

Our enthusiastic commitment to our purpose inspires and empowers us to do everything right, have fun, and be the best. We will be recognized fairly, elevating our levels of personal accountability, and focus on our customer. The resulting creation of wealth will grow opportunities for all.

The Culinary Room Chef plays a key role in menu planning and food cost control to adhere to budgetary requirements and works with the Corporate Executive Chef, F&B Director, and Marketing to build brand through cooking demonstrations, classes, and events. This role includes:

• Routinely visiting guests while dining at culinary venues and offering the opportunity to interact.
• Competing to deliver award-winning culinary experiences.
• Assisting the Corporate Executive Chef to implement the latest trends in menu and creative foods.
• Contributing to social media efforts through My Club, blogging, and presentations.
• Maintaining a sanitary, neat, clean, organized, safe, and comfortable environment for employees and guests.
• Creating a team environment between FOH and BOH staff.
• Ensuring that kitchen equipment is handled safely and with reasonable care.

Job Requirements:

• Must have three (3) years’ progressive supervisory experience in food production in a hotel or high volume restaurant.
• Proven performance in implementing and maintaining food production operational standards.
• Must possess a high level of maturity, dependability, and punctuality.
• Demonstrated ability to communicate effectively in English, both verbally and in writing.

Willingness to work odd and irregular hours, travel, and participate in training as recommended or required is essential. Must have an Occupational License (or the ability to obtain and maintain a license) pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board as a requirement for this position.

• Fast, friendly, and courteous service to guests.
• Opportunity to engage with guests while dining.
• Participation in cooking demonstrations, classes, and events.
• Development of award-winning culinary experiences.
• Creation of personable dining experiences.

• Graduate of a post high school two-year Culinary Arts School.
• Three years’ progressive supervisory experience in food production.
• Certification of Executive Chef by the American Culinary Federation preferred.
• Excellent interpersonal, customer service, and communication skills.
• Proven ability in menu development and optimization techniques.
• Able to coordinate multiple tasks with minimal direction.
• Must successfully complete Serve Safe Sanitation training.
• Ability to lift and carry 40 pounds.