Job Description

Responsible for the quality assurance of all finished products of the venue and the supervision of all food productions ensuring all Company specifications and standards are satisfied.

Job Responsibilities

  • Responsible for the staffing, training evaluating and coordination of all food production Employees.
  • Ensures all specs in all recipes and food apportionment are met.
  • Maintains excellent kitchen hygiene conditions at all times.
  • Controls food and labor costs on a continual basis within approved budgetary controls.
  • Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Manager of the venue.
  • Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
  • Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
  • Ensures proper execution of the preparation, portioning and garnishment of all foods.
  • Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Employees.
  • Provides all Employees with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.
  • Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Employee relations.
  • Responsible for the supervision of all kitchen operations in Food &Beverage.
  • Ensures adequate amount of food is ordered and prepared in all food venues.

    Job Requirements

    • High School diploma or GED required.
    • Certification in culinary arts from an accredited educational institution, as well as an Associate’s degree in a culinary program is preferred.
    • Minimum of four to six years’ experience as an Executive Chef in a high volume resort or casino.