Property Name
Ameristar Casinos
Job Title
RESTAURANT CHEF
Location
Indiana-Gary/South Bend
Company Name
City
East Chicago
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Accommodation
No
Industry
Casino
Position Categories
Gaming, Chef - Executive Chef, Chef - Sous Chef
The Ameristar Career
Come and explore the exciting career opportunities with Ameristar Casinos. With over 7,500 dedicated TEAM MEMBERS at our eight casino hotel properties, Ameristar Casinos prides itself on delivering exceptional experiences to our guests. We recognize that this is due to the enthusiasm and dedication of our talented TEAM MEMBERS. They are the key to our success.
At Ameristar, we take pride in providing a positive and encouraging work environment where you can be and do your best. By providing ongoing coaching, mentoring and training, we encourage career growth and development. We recognize and reward dedicated and talented individuals and provide career advancement opportunities by promoting from within.
Like our valued guests, our TEAM MEMBERS come from all walks of life. We are dedicated to promoting an environment in which people of all cultures, backgrounds and lifestyles are valued and respected. We are proud of our team and believe that diversity makes us stronger and more successful.
If you are committed in delivering exceptional experiences to our guests then come and explore your next career opportunity with Ameristar Casinos.
Exceptional people. Exceptional experiences.
Job Description
Position Summary
Coordinates, supervises and participates in food preparation following established menus, standardized recipes, safe sanitation procedures and Ticket Time production standards, while meeting all performance assessments and financial goals.
Coordinates, supervises and participates in food preparation following established menus, standardized recipes, safe sanitation procedures and Ticket Time production standards, while meeting all performance assessments and financial goals.
Job Requirements
Duties and Responsibilities
* Supervises all aspects of employee relations including but not limited to hiring, coaching, mediating, recognizing and evaluating hourly team members.
* Incorporates succession planning by strategically training and developing Sous Chefs and hourly Team Members.
* Trains team in cooking methods while mentoring to develop advanced skills.
* Assists in the development of menu items while focusing on increased revenue and improved Guest Service.
* Manages the execution of food preparation in venue or department according to quality standards, presentation techniques, portion control and retention of nutrients.
* Champion the Culinary School Philosophy to “inspect what you expect.”
* Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results.
* Manage venue/department financial operating expenses including but not limited to budget, P & L, labor costs, stock control, and cost of goods.
* Adjust or balance the size of staff in order to maximize productivity or control labor costs with out sacrificing Guest Service standards.
* Implements, adheres to and monitors all department property policies and procedures including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, Signature Sequence of Service and sanitation.
* Resolve food quality and service opportunities, communicate with appropriate Team Members and leaders on Guest feedback.
* Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas.
* Works with all departments to successfully execute Ameristar strategies to maximize operational efficiencies and improve both the Guest and Team Member experience.
* Maintain the morale of the department through open communication and teamwork by deploying targeted communication strategies that inform and build support.
* Ensure accountability for all compliance issues, regulations, laws and health requirements as related to good and beverage operations.
* Comply with all training initiatives including but not limited to attendance of all required participants, ongoing assessment of individual or department performance, and follow-up.
* Perform all administrative duties as required to successfully manage the department.
* Must be able to work a flexible schedule including nights, weekends, holidays and fluctuating days off.
Required Knowledge and Skills
* Must be able to create innovative menu items, develop recipes, and provide unique food presentation.
* Must be able to train, mentor and develop team.
* Must be able to develop and sustain productive Guest and Team member relationships.
* Must have excellent organizational skills and be able to complete several ongoing activities, projects or assignments to meet deadlines.
* Must be able to manage the performance of others effectively.
* Must be able to work both independently and as part of a team with a high degree of honesty and candor.
* Ability to interpret and explain company policies and procedures to others.
* Ability to follow all policies and procedures including but not limited to attendance, appearance, safety and security policies.
* Ability to accept direction and coaching from supervisory team and adjust behaviors accordingly.
* Ability to obtain support for ideas and actions from direct reports, peers or supervisors in order to accomplish a task or goal.
* Ability to identify circumstances or opportunities that require the notification and/or approval of others.
* Must have the ability to lift/move up to 50 pounds, push a food cart with up to 100 pounds of cargo and possess the mobility and dexterity required to meet the demands incumbent to this position.
* Must be able to stand/walk 100% of shift.
* Must be able to tolerate areas with extreme hot and cold temperatures.
* Computer skills required.
* Proficiency in Microsoft Word, Office, Excel and PowerPoint preferred.
* Must be able to work within a smoke-filled environment.
Required Natural Behaviors
* Ability to sustain a high level of confidentiality and professionalism.
* Ability to maintain a high level of energy and take a proactive and strategic approach to dealing with issues.
* Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
* Ability to provide excellent customer service skills.
* Highly organized and detail-oriented.
Required Education and Work Experience
* Degree or certificate from a Culinary Institute desired.
* Minimum of five (5) years Culinary experience with a minimum of three (3) years leadership experience.
* Supervises all aspects of employee relations including but not limited to hiring, coaching, mediating, recognizing and evaluating hourly team members.
* Incorporates succession planning by strategically training and developing Sous Chefs and hourly Team Members.
* Trains team in cooking methods while mentoring to develop advanced skills.
* Assists in the development of menu items while focusing on increased revenue and improved Guest Service.
* Manages the execution of food preparation in venue or department according to quality standards, presentation techniques, portion control and retention of nutrients.
* Champion the Culinary School Philosophy to “inspect what you expect.”
* Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results.
* Manage venue/department financial operating expenses including but not limited to budget, P & L, labor costs, stock control, and cost of goods.
* Adjust or balance the size of staff in order to maximize productivity or control labor costs with out sacrificing Guest Service standards.
* Implements, adheres to and monitors all department property policies and procedures including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, Signature Sequence of Service and sanitation.
* Resolve food quality and service opportunities, communicate with appropriate Team Members and leaders on Guest feedback.
* Interact with Guests and Team Members by maintaining a visible presence in Team Member and Guest areas.
* Works with all departments to successfully execute Ameristar strategies to maximize operational efficiencies and improve both the Guest and Team Member experience.
* Maintain the morale of the department through open communication and teamwork by deploying targeted communication strategies that inform and build support.
* Ensure accountability for all compliance issues, regulations, laws and health requirements as related to good and beverage operations.
* Comply with all training initiatives including but not limited to attendance of all required participants, ongoing assessment of individual or department performance, and follow-up.
* Perform all administrative duties as required to successfully manage the department.
* Must be able to work a flexible schedule including nights, weekends, holidays and fluctuating days off.
Required Knowledge and Skills
* Must be able to create innovative menu items, develop recipes, and provide unique food presentation.
* Must be able to train, mentor and develop team.
* Must be able to develop and sustain productive Guest and Team member relationships.
* Must have excellent organizational skills and be able to complete several ongoing activities, projects or assignments to meet deadlines.
* Must be able to manage the performance of others effectively.
* Must be able to work both independently and as part of a team with a high degree of honesty and candor.
* Ability to interpret and explain company policies and procedures to others.
* Ability to follow all policies and procedures including but not limited to attendance, appearance, safety and security policies.
* Ability to accept direction and coaching from supervisory team and adjust behaviors accordingly.
* Ability to obtain support for ideas and actions from direct reports, peers or supervisors in order to accomplish a task or goal.
* Ability to identify circumstances or opportunities that require the notification and/or approval of others.
* Must have the ability to lift/move up to 50 pounds, push a food cart with up to 100 pounds of cargo and possess the mobility and dexterity required to meet the demands incumbent to this position.
* Must be able to stand/walk 100% of shift.
* Must be able to tolerate areas with extreme hot and cold temperatures.
* Computer skills required.
* Proficiency in Microsoft Word, Office, Excel and PowerPoint preferred.
* Must be able to work within a smoke-filled environment.
Required Natural Behaviors
* Ability to sustain a high level of confidentiality and professionalism.
* Ability to maintain a high level of energy and take a proactive and strategic approach to dealing with issues.
* Ability to work collaboratively and communicate effectively with team members at all levels of the organization.
* Ability to provide excellent customer service skills.
* Highly organized and detail-oriented.
Required Education and Work Experience
* Degree or certificate from a Culinary Institute desired.
* Minimum of five (5) years Culinary experience with a minimum of three (3) years leadership experience.