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Alternate job titles: Head Chef | Kitchen Director/Chef

Directs and oversees the operations of the kitchen(s), including menu development, inventory and purchasing of supplies, cost control and sanitation. Creates and updates menus to maximize profits and minimize loss. Tests and develops recipes. Monitors customer satisfaction. Responsible for supervising and training staff. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to top management. Typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to st more...



Alternate job titles: Casino Executive Chef Assistant Manager

Assists the executive chef in the operations of the hotel kitchen. Involved in menu development and cooking to ensure meal quality and customer satisfaction. May require a bachelor's degree in area of specialty. Typically reports to an Executive Chef. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. Typically requires 3-5 years exp more...


Alternate job titles: Casino Executive Sous Chef

Manages the operations of the kitchen in absence of and in assistance with the Executive Chef. Oversees the preparation of food and inventory levels of the kitchen. May be responsible for scheduling and training employees. May require a bachelor's degree in area of specialty. Typically reports to an executive chef. Supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Typically r more...


Alternate job titles: Casino Executive Chef Manager

Responsible for all of the operations of the kitchens. Creates and updates menus to maximize profits and minimize loss. Tests and develops recipes. Monitors customer satisfaction. Maintains inventory of kitchen supplies and food. Ensures that food and facilities meet all governmental regulations. May require a bachelor's degree in area of specialty. Typically reports to a top management. Manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority fo more...



Alternate job titles: Chef Boulanger | Head Pastry Chef | Senior Baker/Pastry Chef

Directs and oversees the pastry and baking functions of the kitchen(s), including menu development, inventory and purchasing of supplies, and cost control. Tests and develops recipes. Monitors customer satisfaction. May be responsible for the creation of dessert menus to maximize profits and minimize loss. Requires an understanding of federal, state, and local food sanitation regulations. Requires a bachelor's degree. Typically reports to an Executive Chef. Manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestone more...


Alternate job titles: Casino Pastry and Baking Manager

Oversees the operations of the Pastry function of the kitchen. Develops and prepares dessert menus and recipes for baked goods. May require a bachelor's degree or its equivalent. Typically reports to top management. Manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. Typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervis more...



Alternate job titles: Executive Sous Chef - Casino

The Casino Executive Sous Chef oversees the preparation of food and inventory levels of the kitchen. Manages the operations of the kitchen in absence of and in assistance with the Executive Chef. Being a Casino Executive Sous Chef may require a bachelor's degree in area of specialty. May be responsible for scheduling and training employees. In addition, Casino Executive Sous Chef typically reports to an Executive Chef. The Casino Executive Sous Chef supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ producti more...


Alternate job titles: Executive Chef - Casino

The Casino Executive Chef Manager creates and updates menus to maximize profits and minimize loss. Responsible for all of the operations of the kitchens. Being a Casino Executive Chef Manager monitors customer satisfaction. Tests and develops recipes. In addition, Casino Executive Chef Manager maintains inventory of kitchen supplies and food. Ensures that food and facilities meet all governmental regulations. May require a bachelor's degree in area of specialty. Typically reports to top management. The Casino Executive Chef Manager manages subordinate staff in the day-to-day performance of the more...


Manages the operations of the kitchen in absence of and in assistance with the Executive Sous Chef. Oversees the preparation of food and inventory levels of the kitchen. May be responsible for scheduling and training of employees. Requires a bachelor's degree in area of specialty. Typically reports to an executive sous chef. Supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. Typically requires 3 years experience in the related area as an individual cont more...



Alternate job titles: Assistant Chef | Kitchen Manager/Chef

Assists the Executive Chef in the daily operations of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Oversees the activities of the kitchen staff and monitors food production and presentation in the absence of the Executive Chef. Requires an understanding of federal, state, and local food sanitation regulations. Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen. May serve as an expeditor when needed. May require a bachelor's degree in area of specialty. Typically reports to an Executive Ch more...


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