Chef D 'Cuisine (Luk Fu) - Bossier City

Live! Casino & Hotel Louisiana; Bossier City (LA); On-site; USD 70,000 - 100,000; Full time

Job summary

Live! Casino & Hotel Louisiana in Bossier City seeks a Chef D’Cuisine to lead kitchen operations, manage menu development, and ensure high-quality food service across the brand's dining venues.

You will supervise chefs and cooks, oversee budgets and food costs, train staff, and maintain compliance with health, safety, and gaming regulations while delivering an exceptional dining experience. This role requires culinary leadership, strong problem-solving, and the ability to work flexible hours in

Qualifications

• 4-year degree in related field or equivalent work experience.
• 3–5 years as Kitchen/Restaurant Supervisor or Sous Chef.
• Able to work in an alcohol and smoking environment.
• Must secure required licensure by Louisiana Gaming Control Board or applicable regulatory entity.

Responsibilities

• Develops and manages budget and food cost %; trains kitchen staff on SOPs.
• Establishes maintenance schedules for equipment per manufacturer instructions.
• Creative manager for menu and offerings; develops staff and hiring processes.
• Develops staff including interviewing and performance evaluations; counseling as needed.
• Manages kitchen staff in menu prep while meeting dietary requests and nutrition targets.
• Controls food costs and establishes purchasing specifications for offerings.
• Manages programs to reduce loss time injuries and safety risks.
• Plans plating to maximize visual impact and minimize waste.
• Other duties as assigned.

Skills

Leadership

Budget management

Menu development

Staff training

Food safety

Problem solving

Communication

Regulatory compliance

Education

4-year degree or equivalent work experience

Job description

External Job Title

Chef D 'Cuisine (Luk Fu) - Bossier City

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.

Responsibilities

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 all menu offering while retaining the maximum amount of desired nutrients special and dietary request 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 loss time injuries.
• Plans plating of foods in assigned restaurant to maximize visual impact and minimizing 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.
• 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 moment’s notice, variable distances.
• Ability to perform in an interruptive office environment.
• of 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.

Qualifications

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 times 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.