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Chef de Cuisine

GENERAL SUMMARY
Manages the culinary team in daily operations including the preparation, cooking and presentation of foods in all areas of the casino. Ensures that kitchen operations are performing at an exceptional level. Works closely with the Executive Chef to manage and coordinate the kitchen operations including menu concepts, costs and production, direction of culinary staff, health and sanitation standards and product specifications. Works with outlet and production chefs, food and beverage managers, and culinary team members to ensure profitable and efficient kitchen operations. Maintains primary focus on goals related to cost controls, recipe adherence, food and labor expense, guest satisfaction, and quality assurance.
CORE SCOPE OF POSITION
Manages the daily operations and activities of the culinary team in all kitchen areas of the casino; ensures efficient and profitable food preparation and service.
Assists in developing, preparing, and reviewing departmental administrative procedures, including schedules, production pars, performance appraisals and possible advancement, and other related administrative duties.
Checks daily production and par levels to ensure efficient service, adjusts levels as needed to meet business needs.
Assists in the planning, development, implementation, and follow through of new menus, menu changes, and/or promotions.
Develops and trains team members on proper cooking techniques and procedures, departmental guidelines and practices and other educational programs.
Ensures the overall quality and consistency of recipes and presentation, includes follow-up and follow through.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Will assist with interviewing, hiring and training team members, directing work, disciplining team members.

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