Chef Relief

Treasure Island Hotel & Casino; Nevada; On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Chef Relief to lead kitchen operations and ensure top-notch food quality. This role involves managing staff, overseeing budgets, and establishing policies for smooth kitchen functioning. The ideal candidate will have extensive culinary experience, strong management skills, and a passion for food excellence. Join a dynamic team where your leadership can shape culinary experiences and drive success in a fast-paced environment. If you thrive in high-volume settings and are ready to take on new challenges, this opportunity is perfect for you.

Qualifications

• 10+ years of experience in high-volume kitchen operations.
• Extensive knowledge in culinary training and program development.

Responsibilities

• Oversee all kitchen operations, including staff management and food quality.
• Establish operating policies and maintain budget controls.

Skills

Culinary Skills

Management Skills

Budget Management

Staff Scheduling

Food Quality Control

Education

Culinary Arts Degree

Tools

Kitchen Equipment

Job description

Join to apply for the Chef Relief role at Treasure Island Hotel & Casino

We are looking for a qualified Chef Relief to oversee all food and kitchen operations at Treasure Island Hotel & Casino. The role involves establishing operating policies, staff scheduling, maintaining food quality, and managing budgets to achieve profit objectives.

Key Responsibilities include:

1. Overseeing all food and kitchen operations.
2. Establishing operating policies and staff schedules for all kitchens.
3. Maintaining effective food, labor, and budget costs, forecasts, and marketing policies.
4. Ordering all food products and overseeing staffing levels and employee schedules.
5. Supervising food outlets, staff, food quality, production, and presentation.
6. Attending meetings for in-house functions, food design, and menu development.
7. Handling employee records and relations professionally, issuing commendations or disciplinary actions as necessary.
8. Completing forms, writing memos, and administering policies and procedures.
9. Training management staff on culinary skills and techniques.
10. Communicating effectively with executives on departmental issues.
11. Overseeing menus for outside banquets and food shows.
12. Managing hiring practices, conducting interviews, and ensuring employee development.
13. Evaluating chef performance and supporting employee growth.
14. Providing career advancement opportunities and incentives.
15. Achieving service, financial, and HR goals set by company leadership.
16. Performing other duties necessary for departmental success.

Specific Job Functions:

• Must be able to work all shifts.
• Oversee all kitchen operations and establish policies and schedules.
• Maintain cost controls, order supplies, supervise staff, and ensure food quality.
• Attend meetings, handle employee records, and conduct training.
• Manage hiring, evaluate performance, and support employee development.
• Achieve departmental goals and perform additional duties as needed.

Qualifications:

• Minimum 10 years’ experience in high-volume operations.
• Extensive culinary, people, and administrative skills.
• Knowledge of kitchen equipment and operations.
• Understanding of profit and loss management.
• Experience in culinary training and program development.
• Fluent in English, both verbal and written.
• Flexibility to work all shifts and kitchen areas.
• Must have or obtain a Health Card.

Additional Details:

• Seniority level: Director
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Hospitality