Chef D 'Cuisine - Asian Flare Trained Chef - Luk Fu - Bossier City

Live Casino & Hotel; Bossier City (LA); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Chef D’Cuisine to lead its culinary team. This exciting role involves overseeing kitchen operations, managing staff, and creating innovative menus that enhance the dining experience for guests. With a focus on quality and efficiency, you'll play a key role in driving the success of the restaurant while ensuring compliance with health and safety regulations. If you have a flair for creativity in the kitchen and a commitment to excellence, this position offers a fantastic opportunity to make a significant impact in a dynamic environment.

Qualifications

• 3-5 years of experience as a Kitchen/Restaurant Supervisor or Sous Chef.
• Ability to secure and maintain licensure as required.

Responsibilities

• Manage kitchen staff and ensure quality food service.
• Develop and manage budget and food costs.
• Create menus and manage food offerings.

Skills

Problem Solving

Team Supervision

Communication Skills

Knowledge of Alcohol Beverage Control

Health Department Regulations

Time Management

Education

Four-year degree in related field

Equivalent work experience

Job description

Overview

Why We Need Your Talents:

With our rapid projected expansion, the Live! Casino & Hotel Brand is searching for the right talent to grow with the organization and help drive our future success.

The Chef D’Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Chef D’Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational Culinary excellence.

Where You'll Make an Impact:

• Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
• Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
• Is the creative manager in determining the menu and food offerings.
• Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
• Manages restaurant personnel in preparation of all menu offerings while retaining the maximum amount of desired nutrients special and dietary requests to include low-fat, sodium, vegetarian and low-calorie meals.
• Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
• Manage programs and processes to control and reduce lost time injuries.
• Plans plating of foods in assigned restaurant to maximize visual impact and minimize waste.
• Other duties as assigned.

Skills to Help You Succeed:

• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems.
• Ability to perform assigned duties under frequent time pressures in an interruptive office.
• Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements.
• Broad variety of tasks and deadlines requires an irregular work schedule.
• Requires compiling facts and figures in accordance with established procedures.
• Ability to supervise a team.
• Communication skills required to provide information and associated services to hotel management and guests.
• Ability to service clients on a moment’s notice, variable distances.
• Ability to perform in an interruptive office environment.
• Employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward.
• Travel required: As required.
• Hours Required: Scheduled days and times may vary based on need.

Must-Haves:

• Education: A four (4)-year degree in a related field or equivalent work experience.
• Experience: Three (3) to Five (5) years’ experience as a Kitchen/Restaurant Supervisor and/or Sous Chef.
• You will be exposed to an alcohol and smoking environment and must be able to work in such environment.
• Must have the ability to secure and maintain licensure as required by Louisiana Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards.

Physical Requirements:

• Ability to stand for long periods of time without sitting or leaning.
• Ability to handle multi-tasking heavy work, exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
• Ability to walk continually throughout a scheduled shift.
• Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.