Culinary Ops Supervisor Food Hall- Omaha

WarHorse Casino; Omaha (NE); On-site; USD 50,000 - 60,000; Full time

Job summary

A leading casino is seeking a Culinary Ops Supervisor to manage culinary operations, ensuring high-quality food production and staff training. The ideal candidate will have extensive experience in culinary management, a commitment to guest service, and the ability to lead a diverse team in a fast-paced environment.

Benefits

Federal Employees Medical Coverage

Full insurance coverage options

401K with immediate vesting and company match

Quarterly incentive program

Vacation, holiday, and sick days

Qualifications

• Minimum of 8 years of culinary management experience in large casino/hotel settings.
• At least 5 years in a supervisory role.
• Thorough knowledge of food and beverage planning and production procedures.

Responsibilities

• Manage workload distribution to ensure quality food products.
• Ensure compliance with training and certifications.
• Develop menu items and recipes.

Skills

Guest focus

Teamwork

Communication skills

Problem solving and analysis

Decision making

Education

Associate degree in a related field

Tools

Food Handler Certification

ServSafe Certification

TIPS Certification

Job description

Summary

Culinary Ops Supervisor

Summary Description: The Culinary Operations Supervisor is responsible for managing workload distribution to ensure the highest quality food products and maintaining cleanliness, sanitation, and productivity in culinary operations. Pay rate is $24/hour. Must have an open schedule.

Essential Job Functions/Duties: These duties are to be performed with or without reasonable accommodation.

• Practices, supports, and maintains the Mission, Vision, and Values of WarHorse Gaming, LLC.
• Ensures proper training of all culinary staff.
• Manages work schedules for appropriate staffing levels and ensures compliance with required training and certifications, including work cards.
• Provides feedback, guidance, training, coaching, and manages performance of assigned teams.
• Responsible for developing menu items and recipes, and creating production guides.
• Collaborates with front and back of house Food & Beverage management to promote food and work safety, as well as internal service satisfaction.
• Ensures compliance with all department and company policies, procedures, internal controls, and government regulations. Performs all duties safely. Attends meetings and training sessions periodically.
• Oversees event/group setup and breakdown, assigning duties as needed.
• Promotes positive public and employee relations.
• Presents a professional appearance at all times.
• Performs other duties as assigned.

Job Specifications:

• Must be 19 years or older.
• Associate degree in a related field or equivalent work experience.
• Minimum of 8 years of culinary management experience in large, multi-outlet casino/hotel settings; at least 5 years in a supervisory role.
• Thorough knowledge of food and beverage planning and production procedures.
• Commitment to guest service excellence and ethical conduct.

Benefits:

• Federal Employees Medical Coverage
• Full insurance coverage options
• 401K with immediate vesting and company match
• Quarterly incentive program
• Vacation, holiday, and sick days

Core Competencies:

• Guest focus
• Initiative
• Teamwork
• Communication skills
• Ethical conduct
• Problem solving and analysis
• Decision making
• Flexibility
• Stress management

Travel Requirements: Not required.

Work Hours: Varying schedules due to industry needs.

Certification Requirements: Not responsible for alcohol sales or service. Must be able to secure and maintain NE Gaming License. Additional certifications include Food Handler, ServSafe, TIPS, etc.

Note: Duties and responsibilities may change at any time.

Equal Opportunity Statement: Ho-Chunk, Inc. is an equal opportunity employer. Preference may be given to persons of Indian descent as permitted by law.

Physical Requirements & Work Environment: Includes assessments of physical and sensory abilities, environmental exposures, and physical effort needed for the role, rated on a scale from 0 (Not Applicable) to 3 (Extreme).