Chef de Cuisine - Amber

Job Summary

Responsible for leading all culinary operations across restaurants, banquet facilities, and production kitchens, ensuring exceptional food quality, consistency, and guest satisfaction. Partners closely with culinary leadership to oversee menu development, food production, budgeting, and labor management. Ensures compliance with food safety and quality standards while maintaining efficient kitchen operations.

Provides leadership to production, banquet, and operational culinary teams and plays a key role in developing and mentoring local talent. Experience with Mediterranean cuisine is preferred, along with expertise in high-volume, premium Brasserie-style dining environments. Main Duties and Responsibilities:

• Interviews, hires, evaluate, rewards and disciplines kitchen personnel as appropriate.
• Orients and trains kitchen personnel in Company and department rules, policies, and procedures. Trains kitchen staff in sanitation practices and establish cleaning schedules, stock rotation schedules and other sanitary controls. Ensure that staff maintains and adheres to governmental, company and industry sanitation / health requirements.
• Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes preventative maintenance schedules in conjunction with Engineering for all equipment. Immediately reports urgent repairs directly to Engineering. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Meets with direct reports and to review schedules, assignments, anticipated business levels, equipment needs, cleaning schedules, health/safety and sanitation follow up and any other information pertinent to meet business demands.
• Reviews daily activities of the following: house count, forecasted covers by outlet, catering convention activities, purchases, meetings/appointments, VIP’s/special guests, and Casino VIP’s.
• Ensures that kitchens are stocked with specified tools, supplies and equipment. Conduct and maintain daily physical inventory for specified items and replenish as necessary to meet business demands.
• Schedules kitchen employees in conjunction with business forecasts and predetermined budget. Maintains daily/weekly payroll record for submission to payroll.
• Collaborate with culinary partners to execute menu plans and pricing. Establishes portion sizes and standards of service for all menu items.
• Control food cost by reviewing sales and establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures.
• Ensures staff prepares menu items following recipes and yield guides according to departmental standards.
• Ensures recipe cards, production schedules and plating guides are current and posted.
• Ensure F&B service staff is informed of 86’d items and amounts of available menu specials throughout meal period.
• Research local farm products, new suppliers, special markets and attend gourmet shows and food & wine meetings.
• Performs at special events and off property functions.
• Performs other reasonable duties that may be requested from time to time.