Description
POSITION SUMMARY
Direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods for the Convention Center. Works cooperatively with the Food & Beverage Director to plan and price menu items, order supplies, and keep records and accounts. Similar accountability in Kitchen when needed to oversee Kitchen staff in the absence of the Executive Chef and/or Sous Chefs.
ESSENTIAL FUNCTIONS
•Monitor sanitation practices to ensure that employees follow standards and regulations.
•Check the quality of raw and cooked food products to ensure that standards are met.
•Instruct cooks and other workers in the preparation, cooking, garnishing, or presentation of food.
•Supervise and coordinate activities of cooks and workers engaged in food preparation.

• Inspect supplies, equipment, and work areas to ensure conformance to established standards.

•Determine Banquet production schedules and staff requirements necessary to ensure timely delivery of services.
•Determine how food should be presented and create decorative food displays.
•Plan, direct, and supervise the food preparation and cooking activities of the banquet kitchen staff.
•Coordinate with the Food & Beverage Director on the planning, budgeting, or purchasing for all the food operations within the Convention Center.
•Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
•Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
•Hire and train staff. Document employee performance and administer employee evaluations.
•Follow Casino and department policies and procedures, including all safety and service procedures; adhere to the Prairie's Edge Chain of Command.
•All other duties as assigned.
We offer a generous benefit package with Health, Dental, Vision, Life insurance, Employee Discounts, Paid Time Off, Vacation, and 401k - with a company match.
Requirements
SKILLS & ABILITIES
Education: High School Graduate or General Education Degree (GED): Required
Associate degree (two-year college or technical school) or Work Equivalent, Field of Study: Culinary Arts.
Experience: 3 plus years of experience in culinary management
Computer Skills: To perform this job successfully, an individual should be computer literate and have knowledge and demonstrated use of Internet software; Inventory software, Order processing systems, Spreadsheet software and word processing software.
Certifications & Licenses: Must pass State and Federal background check. ServSafe Certification and Pre-Employment drug screening.