JobID: 87614
Category: Food and Beverage & Culinary
JobSchedule: Full time
Posted Date:
JobShift:
:
KEY JOB FUNCTIONS - OPERATIONS & CULINARY LEADERSHIP
- Supervise and direct daily Employee Dining Room culinary operations.
- Lead food production, preparation, presentation, and portion control.
- Support banquet functions, marketing events, VIP events, and special catered events.
- Conduct pre-shift meetings and communicate operational priorities.
- Maintain consistent food quality, cleanliness, and service standards.
- Resolve operational concerns and support service recovery efforts.
- Ensure compliance with company standards and food safety regulations.
TEAM LEADERSHIP & DEVELOPMENT
- Directly supervise Employee Dining Room Cooks and Employee Dining Room Attendants.
- Coach, develop, and motivate team members.
- Conduct training on culinary techniques, sanitation, safety, and operational procedures.
- Assist with hiring, onboarding, performance management, and corrective action.
- Foster teamwork, accountability, and employee engagement.
FOOD COST & INVENTORY MANAGEMENT
- Monitor inventory levels, ordering, receiving, storage, and product rotation.
- Conduct inventory counts and investigate variances.
- Control food costs through proper portioning and waste reduction.
- Ensure products are stored and handled according to regulatory standards.
FINANCIAL ACCOUNTABILITY
- Monitor labor utilization and productivity.
- Assist in preparing schedules supporting business demands.
- Identify opportunities to improve quality while controlling costs.
- Support budget objectives and operational efficiency.
COMPLIANCE & SAFETY
- Ensure compliance with health department regulations, OSHA requirements, food safety standards, and company policies.
- Maintain a safe working environment.
- Document incidents and operational concerns appropriately.
- Support audits and inspections by regulatory agencies.
COMMUNICATION & COLLABORATION
- Partner with Culinary, Banquets, Beverage, Facilities, Marketing, and Casino Operations teams.
- Provide operational updates and shift summaries.
- Support property-wide food and beverage initiatives.
OPERATIONAL READINESS
- Conduct opening, shift, and closing inspections.
- Verify adequate staffing, inventory, and equipment readiness. • Ensure EDR and event spaces are prepared for service demands.
EDUCATION & EXPERIENCE
Required • High School Diploma or GED.
- Minimum three (3) years of culinary leadership experience.
- Experience supervising and developing front-line team members.
- Experience with inventory control, scheduling, labor management, and food cost controls. Preferred
- Associate degree in Culinary Arts, Hospitality Management, or related field.
- Previous casino, hotel, resort, employee dining, institutional dining, or banquet experience.
- ServSafe Manager Certification or equivalent.
QUALIFICATIONS
- Strong leadership, coaching, and team-building skills.
- Extensive culinary knowledge and banquet production experience.
- Strong organizational and decision-making abilities.
- Ability to multitask in a fast-paced environment.
- Proficiency with Microsoft Office and hospitality management systems.
- Ability to obtain and maintain required gaming credentials.
PHYSICAL REQUIREMENTS
- Ability to stand and walk for extended periods.
- Ability to lift, carry, push, and pull up to 50 pounds.
- Ability to bend, stoop, reach, and move throughout kitchen operations.
WORK ENVIRONMENT
- Fast-paced 24-hour casino and entertainment environment.
- Availability for days, evenings, weekends, holidays, and special events.
- Expected to work extended hours when business demands require.
- Must maintain composure during high-volume business periods.
Salary starting from $55,000.00 USD