Culinary Lead & Menu Innovator for Gaming Venue

Wind Creek Chicago Southland; East Hazel Crest (IL); On-site; USD 3,434,000 - 3,435,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

Paid time off

Shift differential pay

Discretionary quarterly bonus

Job summary

Wind Creek Chicago Southland is seeking a hands-on Sous Chef to lead all aspects of food production for the Food and Beverage department. You will craft menus, train kitchen staff, and interact with guests to deliver a memorable dining experience.

The role requires strong culinary skills, ServSafe certification, and the ability to work nights, weekends, and holidays in a fast-paced environment. Competitive pay and benefits are offered.

Qualifications

• High School diploma or GED required.
• Associate’s Degree in related field required.
• Two years supervisory experience in a culinary environment required.
• PCI Gaming Department supervisory experience or similar role required.
• ServSafe Certification or ability to obtain certification required.
• Excellent oral and written communication skills.

Responsibilities

• Ensures all food products meet established specifications and standards.
• Checks quality of raw and cooked food to ensure standards are met.
• Demonstrates new cooking techniques and recipes to kitchen staff.
• Manages production and staffing schedules based on guest volume.
• Plans menus with cost control to adhere to budgets.
• Completes required daily financial tools and reports.
• Trains cooks and other employees in menu preparation.
• Maintains sanitary, organized, and safe kitchen environment.
• Coordinates with Culinary Room Chef on menu planning and cost control.

Skills

Leadership

Communication

Culinary techniques

Food safety

Teamwork

Education

Associate’s Degree in related field

Two years supervisory experience in culinary environment

Job description

Wind Creek Chicago Southland is seeking a hands-on Sous Chef to lead all aspects of food production for the Food and Beverage department. You will craft menus, train kitchen staff, and interact with guests to deliver a memorable dining experience.

The role requires strong culinary skills, ServSafe certification, and the ability to work nights, weekends, and holidays in a fast-paced environment. Competitive pay and benefits are offered.