About this role
KEY JOB FUNCTIONS – OPERATIONS & CULINARY LEADERSHIP • Supervise and direct daily Employee Dining Room culinary operations. • Lead food production, preparation, presentation, and portion control. • Support banquet functions, marketing events, VIP events, and special catered events. • Conduct pre-shift meetings and communicate operational priorities. • Maintain consistent food quality, cleanliness, and service standards. • Resolve operational concerns and support service recovery efforts. • Ensure compliance with company standards and food safety regulations. TEAM LEADERSHIP & DEVELOPMENT • Directly supervise Employee Dining Room Cooks and Employee Dining Room Attendants. • Coach, develop, and motivate team members. • Conduct training on culinary techniques, sanitation, safety, and operational procedures. • Assist with hiring, onboarding, performance management, and corrective action. • Foster teamwork, accountability, and employee engagement. FOOD COST & INVENTORY MANAGEMENT • Monitor inventory levels, ordering, receiving, storage, and product rotation. • Conduct inventory counts and investigate variances. • Control food costs through proper portioning and waste reduction. • Ensure products are stored and handled according to regulatory standards. FINANCIAL ACCOUNTABILITY • Monitor labor utilization and productivity. • Assist in preparing schedules supporting business demands. • Identify opportunities to improve quality while controlling costs. • Support budget objectives and operational efficiency. COMPLIANCE & SAFETY • Ensure compliance with health department regulations, OSHA requirements, food safety standards, and company policies. • Maintain a safe working environment. • Document incidents and operational concerns appropriately. • Support audits and inspections by regulatory agencies. COMMUNICATION & COLLABORATION • Partner with Culinary, Banquets, Beverage, Facilities, Marketing, and Casino Operations teams. • Provide operational updates and shift summaries. • Support property-wide food and beverage initiatives. OPERATIONAL READINESS • Conduct opening, shift, and closing inspections. • Verify adequate staffing, inventory, and equipment readiness. • Ensure EDR and event spaces are prepared for service demands.
EDUCATION & EXPERIENCE Required • High School Diploma or GED. • Minimum three (3) years of culinary leadership experience. • Experience supervising and developing front-line team members. • Experience with inventory control, scheduling, labor management, and food cost controls. Preferred • Associate degree in Culinary Arts, Hospitality Management, or related field. • Previous casino, hotel, resort, employee dining, institutional dining, or banquet experience. • ServSafe Manager Certification or equivalent. QUALIFICATIONS • Strong leadership, coaching, and team-building skills. • Extensive culinary knowledge and banquet production experience. • Strong organizational and decision-making abilities. • Ability to multitask in a fast-paced environment. • Proficiency with Microsoft Office and hospitality management systems. • Ability to obtain and maintain required gaming credentials. PHYSICAL REQUIREMENTS • Ability to stand and walk for extended periods. • Ability to lift, carry, push, and pull up to 50 pounds. • Ability to bend, stoop, reach, and move throughout kitchen operations. WORK ENVIRONMENT • Fast-paced 24-hour casino and entertainment environment. • Availability for days, evenings, weekends, holidays, and special events. • Expected to work extended hours when business demands require. • Must maintain composure during high-volume business periods. Salary starting from $55,000.00 USD