Chef de Cuisine - Culinary Leader & Menu Innovator

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

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