Chef Banquets

Rivers Casino; Des Plaines (IL); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a Culinary Operations Manager to oversee daily culinary activities in a vibrant banquet setting. This role involves creating innovative menus for various events and ensuring the highest quality standards in food preparation. The ideal candidate will possess a strong background in culinary arts, exceptional organizational skills, and the ability to lead a team effectively. Join a dynamic environment where your culinary expertise can shine and make a significant impact on guest experiences. If you're passionate about food and hospitality, this is the perfect opportunity for you to advance your career.

Benefits

Medical, Dental, Vision, and Life Insurance

401K – 4% match to 5% Team Member Contribution

$1 Daily Meals

Earn up to 18 Days of Paid Time Off Your First Year

Free Shuttle from Rosemont’s Blue Line Station

Free Parking On-Site

Scholarship Program for Team Members and their Children/Grandchildren

Tuition Reimbursement

Fitness/Gym Reimbursement

Leadership Training & Career Advancement Programs

Qualifications

• 3-5 years experience in culinary management preferred.
• Must possess outstanding interpersonal communication skills.
• Detail-oriented with extensive food preparation knowledge.

Responsibilities

• Manage daily culinary operations for banquets and dining.
• Create and implement menus for events and tastings.
• Supervise kitchen staff and ensure food quality standards.

Skills

Interpersonal Communication Skills

Ability to Work Under Pressure

Attention to Detail

Culinary Management

Food Preparation Knowledge

Education

Degree in Culinary Arts or Hospitality

Serv-Safe Certification

Tools

Microsoft Office

Google Workspace

Job description

Position Summary:

Responsible for daily culinary operations in Banquets, Commissary, and the Team Member Dining Room. Responsible for creating and implementing menus for banquets, special events and customer site visits/tastings.

Essential Duties and Responsibilities:

1. Responsible for Daily Operations of the Banquet Culinary Department and other assigned outlets.
2. Possesses complete knowledge of all procedures related to the job.
3. Responsible for creating and implementing menus for banquets, special events and customer site visits/tastings.
4. Possesses a high level of organization and meticulous attention to detail.
5. Ability to coordinate banquet food production and plating.
6. Maintains a thorough knowledge of all aspects of food preparation, including gourmet dishes, sauces, and prepares when required.
7. Ensures the highest standard of quality in all areas of food preparation.
8. Sets high standards by complying with all departmental rules, policies, and procedures.
9. Reviews Banquet Event Orders (BEO) daily and communicates any changes.
10. Works with front of the house supervisors, Sales Director, and Banquet Manager to ensure proper communication to back line supervisors.
11. Confers with the Catering Sales department to build custom menus with guest suggestions.
12. Attends all BEO meetings and filters information to the team.
13. Ensures thorough communication between shifts.
14. Communicates problems or concerns to the Executive Chef and other departments as required.
15. Ensures that all guests are treated in a prompt, professional, and courteous manner.
16. Orders and prepares proper levels of food and ensures that all items are properly rotated.
17. Maintains a thorough knowledge of all kitchen inventory and tracks supplies and food items to ensure appropriate quantity and quality of product.
18. Works to ensure a clean and sanitary kitchen at all times.
19. Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
20. Ensures that temperatures of all products and storage areas are checked as required.
21. Ability to coach, mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
22. Assists the Executive Chef and Executive Sous Chef with the overall supervision and administration of the departments, making personnel recommendations as requested.
23. Coordinates training of all team members in the proper performance of all job duties.
24. Responsible for the direct supervision of all kitchen team members during an assigned shift. Assigns duties to cooks as necessary.
25. Ensures that all cooks perform their duties as required and in accordance with established company guidelines.
26. Ensures that all Team Members are treated in a fair and consistent manner.
27. Performs any other duties as specified or assigned by the Executive Chef, Director, or any member of the Executive Management.
28. Understands that this is a 24-hour responsibility and is accessible at all times.

Qualifications: (Knowledge, Skills, and Abilities):

1. Accredited degree or certification in culinary arts, hospitality, or catering or something similar and 3-5 years of experience in food & beverage culinary management or a combination of the two preferred.
2. Banquet and/or Buffet Experience highly preferred.
3. Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
4. Ability to work under pressure.
5. Must have successfully completed and maintain certification in “Serv-Safe” (Food Sanitation Management) within 120 days of employment.
6. Extensive knowledge of the preparation of all food items.
7. Must be detail-oriented.
8. Computer literate in Microsoft Office or Google Workspace applications.
9. Must be able to use a computer to enter requisitions.
10. Must be able to understand and communicate Material Data Safety Sheets to all team members.
11. Ability to successfully fulfill the pre-employment process.
12. Ability to work flexible shifts and days of the week including holidays.
13. Ability to obtain and maintain all necessary licensing.

Perks that Work!

1. Medical, Dental, Vision, and Life Insurance.
2. 401K – 4% match to 5% Team Member Contribution.
3. $1 Daily Meals.
4. Earn up to 18 Days of Paid Time Off Your First Year.
5. Free Shuttle from Rosemont’s Blue Line Station.
6. Free Parking On-Site.
7. Rivers Casino Scholarship Program for Team Members and their Children/Grandchildren.
8. Tuition Reimbursement.
9. Fitness/Gym Reimbursement.
10. Community Volunteer Opportunities.
11. Leadership Training & Career Advancement Programs.
12. Team Member Exclusive Discounts.