Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.

ESSENTIAL JOB FUNCTIONS:

• Lead execution of all Food and Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed.
• Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff.
• Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development.
• Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change.
• Manage COGs, drive profits, manage labor, and control expenses.
• Perform other job-related duties as requested.
• Development and management of the budget for the kitchens.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturers instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment.
• Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities.
• Developing staff, interviews, hires, and evaluations.
• Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals.
• Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control.
• Manage programs and processes to control and reduce loss time injuries.
• Ensure the safety and security of employees.
• Ability to maintain strict confidentiality relative to financial data, company policies and procedures.
• Through various oral and written reports to the Director of Food and Beverage.
• Through achievement of performance goals.
• Other duties as assigned.
• Management abilities demonstrated in managing the kitchen operational effectiveness.
• Maintain interpersonal working relationships among all personnel.
• Oral and written communication skills.
• Willingness to assume overall responsibility relative to the performance of the property.
• Management of established budget and other performance goals.
• Effective managing of staff.
• Accuracy in completing assigned duties, paperwork, and reports in a timely manner.

QUALIFICATIONS:

• Seven to ten years of experience as a pastry chef, chef d cuisine, sous chef with a 4-year degree in a related field or equivalent work experience.
• Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.

*PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems.
• Ability to perform assigned duties under frequent time pressures in an interruptive office.
• Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements.
• Broad variety of tasks and deadlines requires an irregular work schedule.
• Office and kitchen environment.
• Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge.
• High rise hotel