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Chef De Cuisine
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Full-time
- Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
- Working with Executive Chef and Venue Manger, establishes menu forecasts based on customer counts or business forecasts, historic business levels, and holidays.
- Conducts monthly inventory and works in conjunction with Venue Manager and F&B Analyst to ensure proper financial closure of every month.
- Understands menu development techniques and development of recipes, plating guides and menu cards.
- Monitors all kitchen areas to ensure Health Department, Gaming, Casino, IHS, FDA and OSHA codes & policies are followed at all times; Reports any violation(s) of codes and policies immediately upon discovery; Participates in all Gaming, IHS and all other inspections.
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