Executive Pastry Chef - Casino jobs in Lincoln, NE

Position Summary:
Supervises and coordinates the activities of the kitchen outlet staff responsible for preparing and cooking food.

Responsibilities:

• Responsible for ensuring the kitchen outlet successfully prepares the proper quality and quantity of food in a timely manner to ensure a favorable guest dining experience.

• Establishes menu forecasts based on customer counts or business forecasts based on previous experience, dates, and holidays. Ensures staff is knowledgeable on recipes and forecasted business needs.

• Verifies that all recipes, portion sizes, quality standards, department rules, policies, and procedures are maintained.

• Maintain a high level of standards for safety, health, sanitation, and cleanliness in the kitchen areas.

• Responsible for the successful execution of marketing functions requiring food items.

• Responsible for maintaining the quality and quantity of food items in the outlet.

• Provide exceptional guest service for all external and internal customers.

• Responsible for the operation of the kitchen outlet, successful performance of employees, and a favorable guest experience.

• Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff.

• Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.

• Perform all functions of personnel within span of control, as needed.

• Must maintain reasonable accessibility by phone for business purposes.

• Assure an environment which emphasizes cooperation, communication, and teamwork with all departments.

• Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests.

• Support current law and policy to provide a work environment free from illegal and discriminatory behavior.

• Promote and ensure the safety and security of all guests and employees.

• Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment and decision-making skills.

• Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time.

Knowledge, Skills, and Abilities:

• Must demonstrate a high level of culinary knowledge and experience in food production and menu development.

• Knowledge of applicable OSHA requirements, health department laws, and alcohol beverage control requirements.

• Must be able to stand/walk for up to eight (8) consecutive hours.

• Ability to work with food products containing common allergens.

• Has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees.

• Ability to maintain strict confidentiality including, but not limited to, employee data, player activity, claim activity, financial data, marketing plans, and policies.

• Ability to effectively utilize conflict-resolution techniques.

• Ability to analyze and interpret departmental needs and results.

• Ability to solve complex problems and maintain mental concentration for significant periods of time.

• Ability to perform assigned duties under frequent time pressures and in an interruptive environment.

• Ability to use telephone, copy/fax machine, computer, Microsoft Office, hand-held radio, and any department-specific equipment, tools, and computer software.

• Ability to perform a broad variety of tasks and deadlines with an irregular work schedule.

• Ability to communicate effectively with guests and all levels of employees in both oral and written form.

• Ability to work in casino and office environment with excessive noise levels, bright lights, and smoke environment.

• Knowledge of all facilities and promotional events available to guests on property.

Experience:

• Must hold a valid gaming license in accordance with the Nebraska Racing and Gaming Commission.
• Must complete all company-required training within designated time frames.
• Must obtain direct deposit within one week of start date.

key words: food and beverage, management, fine dining, banquets

Job Type: Full-time

Pay: From $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift

Ability to Commute:

• Grand Island, NE 68801 (Required)

Work Location: In person