Restaurant Chef - Players Lounge

Four Winds Casinos•New Buffalo Township, MI

About The Position

The Restaurant Chef is responsible for the oversight, organization, and efficiency of Players Lounge lines and kitchen operations in accordance with specifications and standards. The role manages daily lounge operations, schedules and monitors culinary staff, and supervises food preparation and presentation. It ensures food quality, sanitation, and visual standards; coordinates recipes and procedures with the Executive Sous Chef; manages production schedules, staffing, supplies, and requisitions; and monitors guest satisfaction. The position also promotes a fun atmosphere for casino guests and a respectful, inclusive workplace. It encourages employee ideas and conflict resolution, supports retention through training and development, and explains procedures to employees. The role supervises all EDR and Players’ Lounge Culinary employees at E-7 and below.

Requirements

High school diploma or G.E.D. preferred.
Experience supervising 20 or more staff members.
Strong interpersonal and communication skills.
Appropriate licenses as required.
ServSafe® certification or ability to become certified.
Knowledge of HACCP standards.
Extensive knowledge of food safety, sanitation, and supervisory management.
Ability to read, analyze, and interpret policy and procedure manuals, maintenance instructions, and related documents.
Ability to write effective reports and memos and respond to employee or guest inquiries.
Ability to communicate effectively in one-on-one, small-group, and large-group situations.
Ability to perform basic arithmetic and compute rates, ratios, and percentages, and interpret graph data.
Ability to apply common-sense reasoning to a variety of situations.
Ability to meet the physical demands of the role, including extended standing or walking and occasional lifting of 50–75 lbs.
Level 4 Gaming License required.

Nice To Haves

Hospitality degree or certificate.

Responsibilities

Manage Players’ Lounge operations on a continual basis.
Schedule, evaluate, and monitor Players’ Lounge culinary staff.
Supervise and coordinate cooks and other workers engaged in food preparation and presentation.
Check food appearance to ensure sanitation and visual appeal standards are met.
Work with the Executive Sous Chef to maintain food presentation standards on decorative displays.
Administer production schedules and staffing requirements to ensure timely service.
Estimate quantities and costs of required food and ingredient supplies.
Inspect supplies, equipment, and work areas for compliance with established standards.
Instruct cooks and other workers in the use of HACCP forms and maintain the forms.
Monitor sanitation practices and employee compliance with standards and regulations.
Order or requisition food and other supplies needed for efficient operation.
Coordinate with the Executive Sous Chef on implementation of recipes, specifications, and control procedures.
Monitor guest satisfaction.
Maintain professional grooming and appearance and model the established policy.
Create a fun atmosphere for casino guests.
Encourage mutual respect, dignity, and integrity among employees through positive example.
Foster an atmosphere where employees can share ideas, discuss concerns, and resolve conflicts.
Support employee retention through involvement in training and development.
Explain the reasons for procedures before carrying them out.
Supervise all EDR and Players’ Lounge Culinary employees at E-7 and below.