J23 Culinary Specialist

RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful customer service to all guests and team members.
• Follow recipes to prepare and/or cook food to meet departmental standards or as directed.
• Measure, convert and make recipe substitutions without affecting quality.
• Work closely with Sous Chef to monitor culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities.
• Administer all aspects of food preparation, ensuring the kitchen is clean, well-stocked and problem-free.
• Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness, and attractiveness.
• Complete knowledge and understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures.
• Proficient at soups, sauces, starches, thickeners, and emulsifiers.
• Perform the functions of any culinary task assigned within kitchen such as broiler, sauté, and prep when needed.
• Proficient in butchering of all meats and seafood.
• Must adhere to regulatory, department and company policies.
• Write prep list and take inventory.
• Partner with culinary leadership to work as a team to ensure coordinated workflow during shift to meet business demands and ensure customer satisfaction.
• Exhibit excellent knife skills, classic cuts, and sharpening.
• Assist in operation of other food and beverage venues as needed.
• Attend all departmental and company training programs or meetings as directed.
• Must adhere to regulatory, department and company policies.
• Properly maintains, cleans, and sanitizes equipment and work areas to meet departmental standards or as directed.
• Perform all job duties in a safe and responsible manner.
• Meet department uniform, appearance, and grooming requirements.
• Perform other job related and compatible duties as assigned.

REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Must be able to acquire and maintain an appropriate gaming license.
• Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a supervisory or senior cook role, preferably in a resort or casino environment.
• Advanced knowledge of culinary techniques, food preparation, and kitchen equipment.
• Strong leadership, communication, and teamwork skills.
• Ability to manage time efficiently and work under pressure in a fast-paced environment.
• In-depth understanding of food safety standards and kitchen sanitation practices.
• Creative approach to food preparation and plating, with a focus on consistency.
• Flexibility to work varied hours, including nights, weekends, and holidays as needed.
• Culinary certification or degree preferred but not required.

CERTIFICATIONS

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

• Ability to earn and maintain Gaming License.
• Ability to earn and maintain a current Food Handlers card.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.