Cafe Room Chef

The Mint Gaming Hall; Franklin (KY); On-site; USD 40,000 - 70,000; Full time

Benefits offered by this job

Weekly Pay

Competitive Medical Benefits

Fully paid Dental and Vision Benefits

Fully paid company Life Insurance

401K with Company Match

FSA/HSA

Salary PTO

BIG FUN!

Job summary

The Mint Gaming Hall in Kentucky is seeking an experienced culinary leader to support the Executive Chef and Director of F&B. You will oversee food quality, cost control, inventories and the training of back-of-house staff, ensuring consistency across recipes and standards.

You will train Sous Chefs, monitor SOPs, manage schedules and payroll tasks, and help develop menu items while controlling waste and labor costs. A strong emphasis on safety and guest satisfaction is required.

Qualifications

• Requires minimum 2 years of specialized culinary experience.
• Casual dining experience preferred.
• Must be 21 years of age or older.
• Must pass pre-screening and background checks.

Responsibilities

• Support Executive Chef and Director of F&B in food quality, cost control, inventories and training back of house team members.
• Provide recipes, measurements and quantities to ensure consistent duplication.
• Train Sous Chef and culinary team on recipes and monitor adherence.
• Oversee kitchen procedures and ensure SOPs are followed consistently.
• Lead back of house staff with training, mentoring and corrective counseling.
• Manage hiring onboarding and payroll-related activities for back of house staff.
• Schedule staff and coordinate payroll tasks as needed.
• Communicate effectively with FOH management and staff.
• Ensure prep items and recipes meet approved standards.
• Oversee line during service and monitor progress to avoid delays.
• Manage flow of kitchen and food to maintain service standards.
• Review daily prep with Sous Chef.
• Develop menu creations and daily specials with Executive Chef.
• Update recipes and standard procedures as needed.
• Manage inventory and costs for the dining outlet.
• Conduct regular inventory and maintain par levels.
• Control waste, food cost and labor cost.
• Process requisitions and ensure proper placement.
• Ensure product received meets property standards.
• Maintain knowledge of food products and proper rotation.
• Train staff on equipment safety, labeling and sanitation.
• Resolve guest complaints about food quality promptly.
• Safely use kitchen equipment and sanitation products per SDS.

Skills

Leadership

Training & mentoring

Cost control

Inventory management

Communication

Education

High school diploma or equivalent

Job description

• Responsible for supporting the Executive Chef and Director of F&B in all aspects of food quality, cost control, completing inventories and training back of house team members.
• Provide recipes, measurements, quantities, and other information so each creation can be duplicated consistently.
• Train Sous Chef and culinary team on each recipe and monitors recipe adherence.
• Monitor and ensure that standard kitchen operating procedures are met on a consistent basis.
• Provide leadership to the Sous Chef and all back of house team members to include training, mentoring and corrective counseling.
• Assist in interviewing, selecting, and onboarding of all new back of house hourly team members.
• Schedule staff and assist in payroll related activities as needed.
• Communicate effectively with front of house management and staff.
• Ensure all prep items and recipes are made to approved standards.
• Oversee the line during service and monitor Sous Chef and Cooks progress to avoid and address any delays in service.
• Oversee the flow of the kitchen and the flow of food to maintain service standards.
• Review daily prep sheets with the Sous Chef.
• Work with the Executive Chef on the development of menu creations and daily specials that are unique, innovative and on trend.
• Convert, adjust, or update recipes or standard procedures, when necessary, in coordination with the Executive Chef.
• Responsible for the management of inventory and costs in the assigned dining outlet.
• Conduct inventory on a regular basis and ensure proper par levels are maintained.
• Facilitate and lead proper action to help control waste, food cost and labor cost.
• Responsible to make certain all requisitions are processed properly and placed in designated areas.
• Ensure that all product received meets property standards.
• Maintain a solid knowledge of all food products and ensure all products are properly rotated.
• Train the staff and monitor that all kitchen equipment is safely used, and all product is properly labeled and dated to ensure safekeeping and sanitation.
• Resolve guest complaints about food quality or preparation in an appropriate and timely manner.
• Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.

BIG BENEFITS OF WORKING AT THE MINT:

• Weekly Pay
• Competitive Medical Benefits
• Fully paid Dental and Vision Benefits
• Fully paid company Life Insurance
• 401K with Company Match
• FSA/HSA
• Salary PTO
• We have BIG FUN!

JOB RESPONSIBILITIES:

• Responsible for supporting the Executive Chef and Director of F&B in all aspects of food quality, cost control, completing inventories and training back of house team members.
• Provide recipes, measurements, quantities, and other information so each creation can be duplicated consistently.
• Train Sous Chef and culinary team on each recipe and monitors recipe adherence.
• Monitor and ensure that standard kitchen operating procedures are met on a consistent basis.
• Provide leadership to the Sous Chef and all back of house team members to include training, mentoring and corrective counseling.
• Assist in interviewing, selecting, and onboarding of all new back of house hourly team members.
• Schedule staff and assist in payroll related activities as needed.
• Communicate effectively with front of house management and staff.
• Ensure all prep items and recipes are made to approved standards.
• Oversee the line during service and monitor Sous Chef and Cooks progress to avoid and address any delays in service.
• Oversee the flow of the kitchen and the flow of food to maintain service standards.
• Review daily prep sheets with the Sous Chef.
• Work with the Executive Chef on the development of menu creations and daily specials that are unique, innovative and on trend.
• Convert, adjust, or update recipes or standard procedures, when necessary, in coordination with the Executive Chef.
• Responsible for the management of inventory and costs in the assigned dining outlet.
• Conduct inventory on a regular basis and ensure proper par levels are maintained.
• Facilitate and lead proper action to help control waste, food cost and labor cost.
• Responsible to make certain all requisitions are processed properly and placed in designated areas.
• Ensure that all product received meets property standards.
• Maintain a solid knowledge of all food products and ensure all products are properly rotated.
• Train the staff and monitor that all kitchen equipment is safely used, and all product is properly labeled and dated to ensure safekeeping and sanitation.
• Resolve guest complaints about food quality or preparation in an appropriate and timely manner.
• Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.

EDUCATION AND EXPERIENCE:

• Minimum of 2 years of specialized culinary experience.
• Casual dining experience, preferred.
• High school diploma or its equivalent required.
• Must be 21 years of age or older.
• Must pass all required pre-screening and background checks.
• Internal candidates must meet the eligibility requirements outlined in the Transfer and Promotion Policy.
• Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled.
• Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction.

The Mint Gaming Hall an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.