Assistant Executive Chef

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Hollywood Casino Lawrenceburg

Hollywood Casino Lawrenceburg

<h3>COME JOIN THE FUN AT</h3> <span style="font-size: 40px;">HOLLYWOOD CASINO LAWRENCEBURG</span> <h5>A PENN ENTERTAINMENT PROPERTY</h5>

keywords: summary,management,assist,consulting,compliance,education & experience,skills

Regular Full-Time

Starting at $70,000 annually (bonus eligble)

Overview: We&rsquo;re always looking for talent that believes in having fun. At PENN Entertainment, you&rsquo;ll get to be a part of an exciting industry, where the days and nights are fast paced. You&rsquo;ll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You&rsquo;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. <br /> <br />Click&nbsp;<a href="https://www.pennentertainment.com/careers/life-at-penn" target="_blank" rel="noopener noreferrer"><u>HERE</u></a>&nbsp;to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more!
Responsibilities: <ul><li>Achieves desired results through established methods, procedures, and guidelines to maintain designated standards and high-quality service. Monitors results through inspection, evaluation, and analysis; makes changes if necessary, to achieve goal. </li><li>Responsible for supervising F&B Back of House staff and the overall daily management of a designated shift. Supports, administers, and manages operational goals and monitors achievements of performance and profit objectives. </li><li> Makes recommendations for menu items as listed in each restaurant. </li><li>Assists with maintenance of cost control methods and procedures by monitoring consistent pars and inventory. </li><li> Makes recommendations and assists in maintaining consistent food quality for all F&B outlets. </li><li> Assists Executive Chef with the maintenance and updating of the Food & Beverage inventory Control System. </li><li>Responsible for the oversight of F&B Back of House staff. </li><li> Assists with development, implementation, and management of operational goals and monitors achievements of performance and profit objectives. </li><li> Creates effective and efficient schedules, while maintaining labor costs, meeting staffing objectives, and achieving guest satisfaction. </li><li> Responsible for assisting in the budget process for the department and provides recommendations; ensures compliance to departmental budget initiatives; reports budget concerns to manager. </li><li> Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with departmental and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of departmental customer service goals. </li><li> Assists in maintaining established quality assurance procedures to ensure acceptable Health Department and customer service standards. </li><li>Responsible for ensuring regulatory compliance within area of authority and reporting potential issues to management.</li><li>Maintains strict confidentiality in all departmental and company matters.</li></ul>
Requirements: <ul><li>Associate degree (A.A.) in Culinary or related field; minimum four (4) years of Chef de Cuisine experience; or equivalent combination of education and experience. Prior hotel/casino experience preferred. Minimum four (4) years of supervisory experience required. </li><li> Must have excellent written and verbal communication skills. </li><li> Must be proficient in Microsoft Office applications (Excel, Word, and Outlook). </li><li> Ability to maintain a high level of confidentiality and professionalism. </li><li> Must have strong Food & Beverage knowledge. </li><li> Ability to write reports, business correspondence, and procedure manuals. </li><li> Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. </li><li> Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. </li><li> Must have the ability to interact with guests, staff, and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. </li><li> Ability to work collaboratively and communicate effectively with team members at all levels of the organization. </li><li>Ability to maintain a high level of energy and take a proactive and strategic approach to dealing with issues. </li><li>Ability to work all shifts, including nights, weekends, and holidays, as business needs dictate.</li></ul>