Demi Chef - Main Kitchen Full Time

PENN Entertainment, Inc.; Henderson (NV); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Day-one health coverage

401(k) matching

Annual performance bonus

Paid time off

Job summary

PENN Entertainment, Inc. in Henderson, NV is seeking a Kitchen Supervisor to lead daily kitchen operations, guide staff, and ensure top quality service in a fast-paced, guest-focused environment.

You will oversee food preparation, inventory, and adherence to safety standards, while coordinating schedules and helping manage costs. The role requires supervisory experience and a commitment to guest satisfaction.

Qualifications

• Must have at least 2 years of culinary supervisory experience or equivalent.
• Strong verbal and written communication skills.
• Proficient in Microsoft Office Suite (Excel, Word, Outlook) and basic data interpretation.

Responsibilities

• Provide daily supervision and guidance to kitchen staff; support achievement of operational goals and performance targets.
• Coordinate scheduling with management, ensuring coverage aligns with guest satisfaction needs.
• Oversee food preparation and kitchen readiness; maintain cleanliness and resolve issues proactively.
• Support departmental budget compliance and report concerns to management.
• Promote and uphold superior customer service standards; address service issues promptly.

Skills

Culinary experience

Supervisory

Communication

MS Office

Flexibility

Education

High School Diploma or GED

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—mayvaryby position.Paid time off is earned according to the local policy and increases with the length of employment.

Responsibilities

ESSENTIAL DUTIES AND RESPONSIBILITIES

Additional responsibilities may be assigned as needed:

• Provide daily supervision and guidance to kitchen staff; support achievement of operational goals and performance targets
• Coordinate scheduling with management, ensuring coverage aligns with guest satisfaction needs
• Oversee food preparation and kitchen readiness; maintain cleanliness and resolve issues proactively
• Support departmental budget compliance and report concerns to management
• Promote and uphold superior customer service standards; address service issues promptly
• Monitor inventory and par levels to support cost control across restaurant operations
• Assist Sous Chef with administrative tasks and kitchen operations
• Maintain quality assurance standards to meet health department and customer service requirements
• Ensure regulatory compliance within area of responsibility; report potential issues to management
• Maintain confidentiality in all departmental and company matters

SUPERVISORY RESPONSIBILITIES

• Oversee daily operational activities to ensure efficiency, consistency, and adherence to company standards
• Monitor workflows and task execution to maintain quality and timeliness across assigned areas
• Coordinate with team members to support smooth collaboration and resolve operational issues as they arise
• Ensure compliance with safety, sanitation, and organizational policies
• Maintain readiness of workspaces and resources to support ongoing and upcoming tasks
• Provide guidance and support to staff, fostering a positive and productive work environment
• Communicate effectively with leadership regarding operational updates, challenges, and resource needs
• Lead by example in professionalism, customer service, and adherence to company values

Requirements

• Must be at least 21 years of age
• High School Diploma or GED required; minimum 2 years of culinary experience or equivalent combination of education and experience
• Supervisory experience preferred
• Strong verbal and written communication skills
• Proficient in Microsoft Office Suite (Excel, Word, Outlook)
• Flexible availability, including holidays, nights, weekends, and overtime as needed
• Skilled in writing reports, business correspondence, and procedural documentation
• Capable of presenting information and responding to inquiries from managers, clients, and guests
• Competent in basic math operations and data interpretation (e.g., fractions, percentages, bar graphs)
• Proven ability to interact professionally and resolve conflicts diplomatically with guests, staff, and colleague

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating procedures, and manuals in English
• Strong verbal and written communication skills to interact effectively with guests, team members, and management
• Capable of conveying information clearly and professionally in high-pressure or fast-paced situations
• Able to understand and respond to guest inquiries, concerns, and feedback with courtesy and accuracy
• Must be able to document incidents, complete reports, and follow written instructions precisely
• Proficiency in communicating policies, procedures, and expectations to team members

REASONING ABILITY

• Ability to apply common sense and sound judgment to carry out written, oral, or diagrammed instructions
• Strong problem-solving skills in standardized situations involving multiple variables
• Capable of making quick decisions under pressure while maintaining guest satisfaction and safety
• Able to assess situations and respond appropriately to guest needs, operational challenges, or unexpected events
• Demonstrates logical thinking and adaptability in a fast-paced, high-volume environment
• Must be able to prioritize tasks and manage time effectively during peak business hours
• Ability to interpret and follow company policies, procedures, and regulatory guidelines
• Maintains professionalism and discretion when handling sensitive or confidential information

CERTIFICATES, LICENSES, REGISTRATIONS

• Must qualify for all licensing and permit requirements as mandated by federal, state, and local regulations
• Valid Clark County Health Card required

PHYSICAL DEMANDS

• Regularly required to stand for extended periods and use hands to handle tools, equipment, and objects
• Frequently required to reach with arms, speak clearly, and actively listen in a fast-paced environment
• Visual acuity required, including close vision, color differentiation, and peripheral awareness
• Ability to lift and move:
  • Up to 30 lbs regularly
  • Up to 50 lbs frequently
  • Up to 100 lbs occasionally (with assistance or equipment as needed)
• Must be able to push, pull, bend, twist, stoop, crouch, kneel, and maintain balance in various work environments, including confined or crowded spaces
• May be required to navigate stairs, ramps, and uneven surfaces
• Must be able to perform physical tasks safely and efficiently in a dynamic and guest-facing setting

WORK ENVIRONMENT

• May be exposed to secondhand tobacco smoke
• Fast-paced, high-energy atmosphere requiring excellent multitasking and communication skills
• Frequent interaction with guests and team members in a dynamic customer service setting
• May involve standing, walking, or moving for extended periods during shifts
• Must be comfortable working in areas with varying noise levels, lighting, and temperature conditions
• Flexibility required to work nights, weekends, holidays, and overtime based on business needs
• Compliance with uniform and grooming standards is required
• Must adhere to all company policies, procedures, and regulatory guidelines
• Reasonable accommodations will be made for individuals with disabilities in accordance with applicable laws