Senior Culinary Manager

7 days ago

Gary Indiana, United States Hard Rock International (USA), Inc. Full time
Job Summary

We are seeking an experienced and skilled Executive Sous Chef to join our team at Hard Rock International (USA), Inc. as a Senior Culinary Manager. This is a key leadership role that requires a strong passion for delivering exceptional culinary experiences and a proven track record of success in managing high-performing kitchen teams.

Key Responsibilities
  • Oversee food preparation on all shifts for assigned food outlets to ensure quality food and guest satisfaction.
  • Coordinate with front-of-house staff to ensure effective coordination of service and achieve Hard Rock Casino Northern Indiana food service goals.
  • Develop and implement training and development procedures to ensure superior guest service standards are achieved.
  • Maintain department objectives, standards, guidelines, and budget to ensure proper management of department.
  • Monitor food purchasing, staffing, food preparation, and food inventory to control food and labor costs and waste, ensuring adherence to the budget.
  • Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
  • Assist in developing menu changes to ensure variety and food quality.
  • Monitor and advise on storage of food items to ensure quality of food and compliance with health requirements.
  • Operate, maintain, and oversee operation of all kitchen equipment, including slicers, grinders, patty machines, on a daily basis.
  • Attend and participate in meetings, completing follow-up as assigned.
  • Perform work regularly and predictably.
  • Responsible for cleaning and sanitizing work and public spaces.
  • Other duties as assigned.
Qualifications
  • A minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity.
  • Pertinent federal, state, and local laws, codes, and regulations.
  • Standard safety and sanitation practices for food and beverage service.
  • Food, food product, food preparation, etc.
  • Standard safety and sanitation practices for food and beverage service.
  • How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
  • Complete understanding of kitchen operations.
  • Demonstrated organizational skills, budgeting experience, and full understanding of financials.
Additional Requirements
  • Must obtain and maintain all licenses/certifications per Federal, State, and Indiana Gaming Commission.
  • Must successfully pass background check.
  • Must successfully pass drug screening.
  • Must be at least twenty-one (21) years of age.
  • Must be able to work holidays and weekends, as well as flexible shifts.
Knowledge and Abilities
  • Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
  • Communicate clearly and concisely, both orally and in writing.
  • Be flexible to work varying shifts and time schedules as needed.
  • Deliver programs which create a service level of excellence for internal and external guests.
  • Communicate effectively with all levels of team members and outside contacts.
  • Act professionally with a constantly changing internal and external environment.
  • Monitor and control cash flow and security of assets.
  • Link scheduling to customer flow.
  • Observe and direct actions of subordinates, monitor all activity within the dining room, and to inspect and maintain areas for which responsible.
  • Use all tools associated with the position, including knives, slicers, and choppers.
  • Review and comprehend recipes and other necessary documentation.
  • Inspect quality of all food items.

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