- Assists the Vice President of Food and Beverage in creating, developing and implementing an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion.
- Administers and enforces departmental policies and performance standards.
- Creates and updates menus to maximize profits and minimize loss, according to Company policies and procedures
- Tests and develops new recipes.
- Monitors guest satisfaction.
- Maintains knowledge of and familiarity with a variety of the fields' concepts, practices and procedures.
- Ensures departmental compliance with applicable federal and state laws governing food and beverage.
- Coordinates all culinary department activities relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws.
- Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all culinary employees.
- Maintains and periodically audits all recipe standards and food apportionment.
- Maintains excellent kitchen hygiene conditions at all times.
- Holds venue chefs and sous chefs accountable for all property standards.
- Participates in and presides over departmental and venue meetings, facilitating the flow of pertinent information from management to employees.
- Sets priorities for the all culinary managers and supervisors, providing guidance and assistance as needed.
- Establishes performance and profit objectives for short-term and long-term goals.
- Reviews departmental reports, addressing potential conflicts and/or misinformation.
- Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
- Creates an atmosphere of fun for all casino guests.
- Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
- Instills an atmosphere that encourages employees to share ideas, discuss concerns, and resolve conflicts.
- Retains employees through involvement in training and development.
- Explains why we do things, in advance of doing them.
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Job Details · Description · SUMMARY: · Responsible for the quality assurance of all finished food products and the ultimate supervision of property food venues ensuring that the property specifications and standards are adhered to and met. Ultimate responsibility for all of the ...
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SUMMARY: · Responsible for the quality assurance of all finished food products and the ultimate supervision of property food venues ensuring that the property specifications and standards are adhered to and met. Ultimate responsibility for all of the operations of the kitchen. · ...
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· Company Description · Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve ...
Blue Chip Drive, Michigan City $28,000 - $42,000 (USD) per year3 days ago
Director Culinary Operations - New Buffalo - Four Winds Casino
Description
SUMMARY:Responsible for the quality assurance of all finished food products and the ultimate supervision of property food venues ensuring that the property specifications and standards are adhered to and met. Ultimate responsibility for all of the operations of the kitchen.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Promotes the following within the department and among all employees:
Directly supervises the Executive Steward, Chef de Cuisine, and the Executive Pastry Chef. Indirectly supervises all culinary employees.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
Culinary degree required. Minimum of eight years previous related experience as senior management in a multi-outlet facility.
SPECIAL QUALIFICATIONS:
Appropriate licenses, as required. ServSafe certification, or ability to become certified, required. Knowledge of HACCP standards required. Strong interpersonal and communication skills required. Ability to interact effectively with a diverse group of team members and guests, and learn and utilize operating practices of the organization and departments to satisfy service expectations.
This position requires a Level 2 Gaming License.
LANGUAGE SKILLS:
Ability to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents. Ability to write effective letters, memos, speeches. and articles for publication. Ability to respond to inquiries or complaints from staff members at all levels, guests, regulatory agencies, or members of the business community. Ability to effectively communicate in one-on-one, small group, and large group settings. Ability to effectively present information to top management and public groups.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference.
REASONING ABILITY:
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms, and talk or hear. The employee frequently is required to stand and walk.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The employee regularly works around mechanical moving parts and sharp instruments. The employee's work environment may, at times, be very warm or very cold. The work environment includes moderate exposure to slippery work surfaces and greasy areas.
The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment is typically smoky.
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.
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Director Culinary Operations
Only for registered members New Buffalo
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Director Culinary Operations
Only for registered members New Buffalo, MI
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Cook 3
Only for registered members New Buffalo
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Kitchen Prep and Sandwich
Only for registered members New Buffalo, MI
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Kitchen Manager
Only for registered members New Buffalo
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Cook 2
Only for registered members New Buffalo
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Cook 2
Only for registered members New Buffalo
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Culinary Team Member
Only for registered members New Buffalo, MI
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Customer Service Representative
Only for registered members New Buffalo, MI
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Barista
Only for registered members New Buffalo, MI
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Cook 2
Only for registered members New Buffalo, MI
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Part Time Line Cook
Part time Only for registered members Michigan City, IN
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Sous Chef
Only for registered members Michigan City, IN
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Line Cook
Only for registered members Michigan City
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Line Cook
Only for registered members Michigan City
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Sous Chef
Only for registered members Michigan City
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Line Cook
Only for registered members Blue Chip Drive, Michigan City
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Line Cook
Only for registered members Blue Chip Drive, Michigan City
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Food Service Field Training Coordinator
Only for registered members Michigan City, Indiana
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Sous Chef
Only for registered members Michigan City, IN
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Sous Chef
Only for registered members Blue Chip Drive, Michigan City