Chef De Cuisine - Steakhouse

PENN Entertainment, Inc.; Gulfport (MS); On-site; USD 42,000 - 64,000; Full time

Job summary

PENN Entertainment in Gulfport, MS is seeking a qualified supervisor to manage daily restaurant operations, ensure service excellence, and maintain quality standards. You will supervise staff, craft efficient schedules, and help develop menu offerings for high guest satisfaction.

This role requires leadership and strong communication on busy shifts. The position emphasizes cost awareness, adherence to health and safety standards, and active staff development in a fast-paced hospitality

Qualifications

• Associates degree in culinary or related field and 4+ years culinary experience.
• Minimum 3 years of supervisory experience required.
• Excellent verbal and written communication skills.

Responsibilities

• Supervise staff and manage daily shift operations to meet goals and profits.
• Create efficient schedules while controlling labor costs and guest satisfaction.
• Develop and produce menu items and ensure kitchen readiness for service.
• Support budgeting and report on budget concerns to the manager.
• Provide outstanding customer service per company standards and programs.
• Monitor compliance with health, safety and quality standards.

Skills

Leadership

Communication

Staff development

Time management

Problem solving

Customer service

Education

AA in culinary

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

Overview

We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities.

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits such as day-one medical coverage, 401(k) matching, and annual performance bonus may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Responsibilities

• Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result.
• Responsible for supervising staff and the overall daily management of a designated shift. Supports, administers and manages operational goals and monitors achievements of performance and profit objectives.
• Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
• Develops and produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service.
• May be responsible for assisting in the budget process for the department by providing recommendations; supports compliance to departmental budget initiatives; reporting budget concerns to manager.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
• Responsible for maintaining of cost control methods and procedures by monitoring consistent pars and inventory.
• Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
• Maintains strict confidentiality in all departmental and company matters.

Requirements

• Must be at least 21 years of age.
• Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required.
• Must have excellent verbal and written communication skills.
• Must be proficient in Microsoft applications (Excel, Word, and Outlook).
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Must successfully complete ServSafe Alcohol training certification course. Must have a valid driver’s license and a clean driving record.

This Job does have supervision requirements.

• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Evaluates team members within department and delivers constructive feedback to employees in regards to performance.
• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning, and directing work) to meet business needs.
• Manages work procedures and expedites workflow.
• Provides recommendation for employee performance (disciplining, coaching, and counseling).