About the Role

The Production Chef will be responsible for the daily operation of the Production kitchen and will oversee labor and food cost budgets.

Position Responsibilities

• Conceptualize, write menu, recipe development, and plate and platter presentations, and administer the implementation steps for proper startup of new menu item
• Monitors compliance with all State and Federal Health Codes
• Administer all programs to ensure all Health Department inspections are of a passing grade and we are consistently in compliance to the codes
• Ensures all plate/platter presentations are according to Departmental standards
• Interacts with Purchasing, Warehouse, Receiving Departments on Food and Sundry related items.
• Responsible for proper level of all inventories in the team member dining room
• Preside at meetings and pre-meal line ups to review company policy and procedures, departmental vision, roll out corporate news and anything pertaining with communication
• Oversee, through close monitoring, food quality, efficiency and utilization of staff, product and presentation
• Responsible for the preventive maintenance of all kitchen equipment
• Maintains the line while consistently checking quality of food presentations and coaches or counsels staff member if any gaps occur
• Monitors production of food and makes necessary adjustments to under/over productions.

Essential Functions

• Continuous standing and walking for long periods of time
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Lift items sometimes as heavy as 55 lbs
• Temperatures vary from hot to cold areas
• Periodically taste and evaluate quality of food products
• Exposure to casino related environmental factors, including but not limited to, secondhand smoke, excessive noise and stress related to servicing customers in a fast paced environment
• Must be able to stand for an entire shift and be able to move throughout the casino/hotel areas
• Must be able to work holidays, weekends, and flexible shifts/hours

• Must have four years’ culinary experience; two years’ supervisory experience in a high volume restaurant
• Proficient at all computer and software applications
• The ability to effectively communicate in English
• Serv Safe certified
• Work with Excel, Word, and Stratton Warren software programs

• Free meal on shift
• Training & Development
• Health Care Plan (Medical, Dental & Vision)
• Retirement Plan (401k)
• Life Insurance (Basic, Voluntary & AD&D)
• Paid Time Off
• Free Parking