As a critical member of our culinary team, you will be responsible for producing food for the restaurant and events in the casino meeting and conference spaces. Your main objective will be to ensure that all food prepared is nutritious, safe, eye appealing, and properly flavored.

Your specific duties will include:

• Menu planning and maintenance of payroll, food cost, and related records.
• Preparing food and establishing quality standards.
• Training employees in cooking methods, presentation techniques, and portion control.
• Interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
• Communicating property and department rules, policies, and procedures to kitchen personnel.
• Establishing portion sizes and standards of service for all menu items.
• Scheduling kitchen employees based on business forecasts and budget.
• Controlling food cost through proper storage, recipe standardization, and waste control.
• Providing safety training in equipment operation and sanitation practices.
• Creating a positive, supportive environment for kitchen staff.
• Championing a commitment to honesty, integrity, and compliance with laws and regulations.

To succeed in this role, you will need:

• A degree from a post-secondary Culinary Arts School (preferred).
• Ability to work individually and as part of a team.
• Must be 21 years of age and obtain a required Non-Gaming License.
• Ability to lift and transport objects weighing up to 50 lbs and stand for extended periods.

• Ability to uphold and demonstrate the highest level of integrity.
• Safety training in lifting, carrying, hazardous material control, and chemical control.
• Supportive work environment fostering talent and skills exchange.
• Opportunity for training in food production principles and practices.

• Extensive knowledge of food and beverage products.
• Ability to perform basic/intermediate math skills.
• Excellent communication skills and ability to establish effective working relationships.
• Minimum of 5 years as a Sous Chef and 3 years in another food preparation position.
• Proven performance in implementing food production operational standards.
• Must obtain a Food Handlers certificate from County Health Department.