Lead Café Kitchen Chef & Menu Innovator

The Mint Gaming Hall Kentucky Downs; Franklin (KY); On-site; USD 48,000 - 70,000; Full time

Job summary

The Mint Gaming Hall Kentucky Downs is seeking an experienced kitchen leader to support the Executive Chef and Director of F&B in maintaining top quality, controlling costs, and guiding back-of-house operations in a fast-paced casino environment while coordinating with front-of-house to sustain guest satisfaction and compliant operations.

You will train the culinary team, oversee recipe execution and standardization, manage inventories and par levels, monitor waste, and ensure adherence to SOPs

Qualifications

• Minimum of 2 years of specialized culinary experience.
• Must be 21 years of age or older.
• Ability to obtain required work cards and background checks.

Responsibilities

• Support Executive Chef and Director of F&B in food quality and cost control.
• Provide recipes, measurements, and information for duplication.
• Train Sous Chef and culinary team on recipes and monitor adherence to standards.
• Ensure standard kitchen operating procedures are met consistently.
• Lead back-of-house staff with training, mentoring, and corrective counseling.
• Oversee inventory management and ensure proper par levels.
• Coordinate with FOH management to maintain service standards.
• Oversee line during service and address delays to maintain flow.
• Develop menu creations and daily specials with Executive Chef.

Skills

Culinary leadership

Inventory management

Cost control

Recipe execution

Staff training

Education

High school diploma or equivalent

Job description

The Mint Gaming Hall Kentucky Downs is seeking an experienced kitchen leader to support the Executive Chef and Director of F&B in maintaining top quality, controlling costs, and guiding back-of-house operations in a fast-paced casino environment while coordinating with front-of-house to sustain guest satisfaction and compliant operations.

You will train the culinary team, oversee recipe execution and standardization, manage inventories and par levels, monitor waste, and ensure adherence to SOPs