JOB TITLE:

Chef de Cuisine

DEPARTMENT:

Food & Beverage

SUPERVISOR:

Executive Chef

SALARY:

JOB SUMMARY:

Supervises and coordinates the activities of the cooking staff within a high-volume casino food operation (including but not limited to Deli, Employee Dining Room, Restaurant/Lounge, Banquets & multiple Casual Dining venues).

JOB RESPONSIBILITIES:

  • Supervises and coordinates the activities of the cooking staff within a high-volume casino food operation (including but not limited to Deli, Employee Dining Room, Restaurant/Lounge, Banquets & multiple Casual Dining venues).

MINIMUM REQUIREMENTS:

  • Preparing food, food products, and menus. • Testing and creating new recipes. • Recognizing and correcting situations that are unhealthy or may lead to poor guest service. • Monitoring and providing guest service. • Operating computer hardware and software applications. • Supervising, leading, and delegating tasks and authority. • Communicating both orally and in writing. • Establishing and maintaining effective working relationships with others.

PREFERRED REQUIREMENTS:

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