Chef De Cuisine

Belterra Casino Resort•Florence, IN

About The Position

The Chef de Cuisine is responsible for overseeing food preparation on all shifts for Banquet, Stadium, Nosh, Steakhouse, and/or any other food outlet on property to ensure quality food and guest satisfaction. They coordinate with front-of-the-house staff to ensure effective coordination of service in order to achieve Belterra’s food service goals. The Chef de Cuisine: Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives. Understands department objectives, standards, guidelines, and budget to achieve effective supervision of department. Establishes and maintains training and development procedures to ensure superior customer service standards are achieved. Monitors food purchasing, staffing, food preparation, and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Assists Sous Chef in other kitchen areas on a relief basis as necessary. Consistently leads department/shift P5 employee meetings with the purpose of informing each employee of all pertinent information and property information on a daily basis.

Requirements

Ability to use all tools associated with the position including but not limited to knives, slicers, and choppers.
This position is subject to varying noise levels, extreme heat and cold.
Ability to review and comprehend recipes and other necessary documentation.
Ability to inspect quality of all food items.
Ability to observe and direct actions of subordinates.
Ability to communicate effectively with all levels of employees.
Ability to move effectively and efficiently throughout work areas.
Must be flexible to work varying schedules and time schedules as needed.
Knowledge of and ability to prepare stocks, soups, side dishes, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
Complete understanding of kitchen operations.
Must have own tools.
Demonstrated organizational skills, budgeting experience, and full understanding of financials.
Previous supervisory experience.
Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
These skills are typically acquired through a minimum of six years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and four years of progressive food preparation experience.

Nice To Haves

Computer experience preferred.

Responsibilities

Overseeing food preparation on all shifts for Banquet, Stadium, Nosh, Steakhouse, and/or any other food outlet on property to ensure quality food and guest satisfaction.
Coordinating with front-of-the-house staff to ensure effective coordination of service in order to achieve Belterra’s food service goals.
Hiring, training, motivating, evaluating, and supervising staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.
Understanding department objectives, standards, guidelines, and budget to achieve effective supervision of department.
Establishing and maintaining training and development procedures to ensure superior customer service standards are achieved.
Monitoring food purchasing, staffing, food preparation, and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget.
Monitoring and evaluating food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
Assisting in developing menu changes to ensure variety and food quality.
Monitoring and advising on storage of food items to ensure quality of food and compliance with health requirements.
Assisting Sous Chef in other kitchen areas on a relief basis as necessary.
Consistently leading department/shift P5 employee meetings with the purpose of informing each employee of all pertinent information and property information on a daily basis.