Chef De Cuisine - 18Steak
US-LA-Baton Rouge
Careers (PNG Apply)
Req #: 125934
Type: Regular Full-Time
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Overview: We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits-such as day-one medical coverage, 401(k) matching, and annual performance bonus-may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. Responsibilities: - Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members. - Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels. - Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies. - Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment. - Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability. - Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. - Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas. - Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. - Ensure periodic quality checks for all products, i.e., temperature checks are conducted. - Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes. - Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. - Work with Outlet Manager and kitchen staff to ensure proper food preparation and timing. - Ensure daily line checks are performed. - Oversee and ensure all stations are properly stocked and set up. - initiate periodic kitchen walkthroughs to ensure quality of food meets corporate specifications and cleanliness standards. - Oversee and ensure all kitchen equipment and working conditions are well maintained. - Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages. - Ensure accurate inventories and menu item price verification is conducted. - Participate in long range planning including new menus, equipment, budget planning and renovations. - Research and explain back of the house line item variances for Report of Operations. - Write and cost recipes while developing a collection of recipes in a recipe book. - Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy. - Perform other duties as assigned by management. Qualifications: - Excellentfoodtechniqueand cultural - Abilitytoadaptto market conditions and desires with a flexible and creative approach to menu design - Advanced butchery knowledge - Excellentverbal and written communication skills and problem solving ability - Excellentorganizational skills - Computer literacy to include Excel Spreadsheet and Word experience - Abilityto multi-taskandmeetmultipledeadlines - Abilitytocalculate,analyzeand troubleshootP&L - Abilitytodemonstrateexpertiseinperforming allpositionswithin thekitchen - Demonstratedsupervisory experience Degreefrom certified food serviceprogram,apprenticeship, culinary school or equivalent; Minimum of five (5) years previous industry experience, with three(3 )years' experience as a Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.
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