Chef de Cuisine

Ameristar Casino Hotel Kansas City•Kansas City, KS

About The Position

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 and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities. Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quality and quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Monitor employee performance, provide instruction as needed, and monitor staffing levels. Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef. Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied. Ensure proper rotation and utilization of stored food to prevent waste. Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitors staffing levels, early out requests, and overtime. Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards. Delegate work assignments to cooks and other kitchen staff. Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action. Requisition stock according to business needs/pars. Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

Requirements

Minimum of five (5) years of progressive culinary industry experience
Minimum of three (3) years of supervisory experience as a Sous Chef or equivalent leadership role
Advanced proficiency in food preparation techniques and culinary methodology
Demonstrated expertise in butchery and meat fabrication
Comprehensive knowledge of food safety, sanitation, and health code compliance
Proficiency with Microsoft Excel and Word applications
Strong verbal and written communication skills with demonstrated problem-solving ability
Ability to manage multiple priorities and meet operational deadlines
Proficiency in P&L analysis, cost control, and financial troubleshooting
Demonstrated competency in all kitchen station operations
Degree or certification from an accredited culinary school or formal apprenticeship program
Expertise in contemporary menu design with adaptability to market trends and consumer preferences
Advanced organizational and staff management capabilities

Responsibilities

Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef.
Monitor quality and quantity of prepared food.
Ensure proper rotation and utilization of stored food to prevent waste.
Monitor employee performance, provide instruction as needed, and monitor staffing levels.
Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef.
Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied.
Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.
Monitors staffing levels, early out requests, and overtime.
Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
Delegate work assignments to cooks and other kitchen staff.
Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action.
Requisition stock according to business needs/pars.
Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.