Chef de Cuisine: Creative Culinary Leader

Boyd Gaming; Cincinnati (OH); On-site; USD 60,000 - 80,000; Full time

Job summary

Boyd Gaming is seeking an experienced culinary leader to supervise daily kitchen operations, ensuring high-quality food, safety standards, and cost controls. You will direct production, training, scheduling, and performance evaluations across the culinary team.

The role emphasizes menu development, budgeting, and collaboration with management to maintain superior guest experiences while upholding company standards and regulatory compliance.

Qualifications

• Degree from certified food service program, apprenticeship, culinary school or equivalent.
• Minimum five years of industry experience with three years as Sous Chef.
• Excellent verbal and written communication skills.
• Ability to multi-task and meet multiple deadlines.
• Proficiency in budgeting, cost control and P&L analysis.
• Strong organizational and problem-solving abilities.
• Experience with menu development and costing.

Responsibilities

• Direct the daily execution of kitchen food production and service.
• Supervise culinary staff, schedule, train, and evaluate performance.
• Oversee cooking operations, portion control, and presentation.
• Ensure health department regulations and food safety standards.
• Develop budgets, labor schedules, and cost controls.
• Collaborate with management on menu changes and new recipes.

Skills

Culinary leadership

Menu costing & pricing

Food safety & health compliance

Staff training & development

P&L analysis

Operational planning

Quality control

Team supervision

Education

Degree from certified food service program / culinary school or equivalent

Tools

Microsoft Excel

Microsoft Word

Job description

Boyd Gaming is seeking an experienced culinary leader to supervise daily kitchen operations, ensuring high-quality food, safety standards, and cost controls. You will direct production, training, scheduling, and performance evaluations across the culinary team.

The role emphasizes menu development, budgeting, and collaboration with management to maintain superior guest experiences while upholding company standards and regulatory compliance.