Days: TBD - based on business needs
Hiring rate or hiring range: Based on qualifications
Job Summary:Manages Food & Beverage-Culinary operations to meet the company's strategic goals in support of the casino. Has responsibility for the overall design and implementation of work processes through the training and development of team members. Assists in the development, interprets, and implements policies and procedures. Conducts departmental audits to evaluate the efficiency and productivity of culinary operations.
Assists the Director with monitoring the Food & Beverage-Culinary budget and controlling costs.
1. Manages all aspects of the back of the house operation including strategic planning, staffing, purchasing, menu planning, etc.
2. Responsible for all food purchasing, proper inventory control and stock rotation. Develops procedures and checks that procedures are being followed.
3. Recruits, interviews, hires, and promotes team members. This includes training, developing, performance management, disciplinary actions, and terminations for all kitchen team members.
4. Ensures that food and labor costs for the back of the house operations are in line with the budget. Uses many indicators of systems and\or organizational performance to identify the things that must be changed to achieve cost effective, quality restaurant experiences for casino guests. Makes recommendations to management for necessary changes.
5. Provides management with operational reports that describe the revenue projections and costs for all areas of the back of the house.
6. Oversees the scheduling of staff, reviews kitchen operations and makes recommendations for improvements in the food production areas according to the latest trends and company business levels.
7. Plans, develops and implements menus and menu items for restaurant operations.
8. Establishes quality and taste standards for the food served. Conducts taste tests on food to ensure that quality standards are being met.
9. Resolves guest complaints and concerns.
- Four years experience in kitchen management. Five years experience as Executive Chef or Executive Sous Chef level in a resort or casino environment.
- Two years of formal culinary education required.
- Some experience with word-processing, spreadsheets, database and electronic mail software.
- Ability to communciate basic information and ideas in spoken English so others will understand.
- Basic knowledge of sanitation practices, quality control, recipe interpretation and prep duties.
- Must pass Cook I test.
- Must complete formal tasting audition in the presence of the Director of F&B Services, VP/GM Mystic Lake Casino Hotel, and CEO/President.
- Extensive knowledge of budgets, purchasing, and overall food quality presentations.
- Valid driver's license may be required with a good driving record.
- On feet or standing 98% of time.
- Must be able to lift 40 lbs,
- Varied temperatures between freezers and hot line equipment.