Restaurant Chef-Omaha

Ho-Chunk, Inc.•Omaha, NE

8d•Onsite

About The Position

The Restaurant Chef is responsible for overseeing the daily culinary operations of the restaurant, ensuring exceptional food quality, consistency, and guest satisfaction. This position leads and develops all back-of-house team members, manages labor and food costs, oversees inventory and purchasing, and maintains the highest standards of sanitation and operational excellence. The Restaurant Chef works closely with the Executive Chef to execute menus, support special events, and drive overall restaurant success.

Requirements

Must be at least 19 years of age.
Associate degree in Culinary Arts, Hospitality, or a related field preferred; equivalent experience may be considered.
Culinary Arts or Food Service degree preferred.
Minimum of five (5) years of kitchen experience, including at least three (3) years in a supervisory culinary role.
Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
Experience managing labor costs, food costs, inventory, and budgeting.
Excellent leadership, organizational, and communication skills.
Strong analytical, problem-solving, and decision-making abilities.
Extensive knowledge of commercial kitchen equipment and operations.
Demonstrated commitment to guest service excellence and ethical conduct.
Ability to obtain and maintain a Nebraska Gaming License.
Food Handler Certification required.
ServSafe Certification required.
TIPS Alcohol Certification required.

Responsibilities

Practices, supports, and maintains the Mission, Vision, and Values of WarHorse Gaming, LLC.
Oversees daily kitchen operations to ensure quality, consistency, efficiency, and guest satisfaction.
Evaluates business needs, historical trends, and forecasted demand to allocate resources effectively and maximize operational performance.
Monitors food preparation and presentation to ensure adherence to recipes, preparation techniques, and quality standards.
Partners with the Executive Chef to develop menus and special event offerings that meet guest expectations while maintaining cost controls.
Recruits, schedules, trains, coaches, and develops culinary team members.
Creates menu specials and determines associated food costs and profitability.
Develops and maintains recipe standards, portion controls, and food specifications.
Ensures compliance with all company policies, health regulations, and food safety standards.
Maintains proper sanitation practices, food storage procedures, and inventory rotation.
Assists in developing and managing departmental budgets and labor costs.
Oversees food purchasing, inventory management, receiving, and vendor relationships.
Ensures restaurant operations are organized for efficient and high-quality service.
Utilizes POS and inventory management systems to monitor costs and maintain accurate inventory levels.
Attends meetings, training sessions, and departmental functions as required.
Provides exceptional guest service and fosters a positive work environment.
Maintains a professional appearance and demeanor at all times.
Performs other duties as assigned.