Lead Steakhouse Chef & Kitchen Leader

Chukchansi Gold; Northern (KY); Hybrid; USD 65,000 - 90,000; Full time

Benefits offered by this job

Free meals

Discounted meals

Paid time off

Holiday gifts

Raffles

Discounts

Job summary

Chukchansi Gold Resort & Casino seeks a Kitchen Supervisor to oversee quality assurance of all finished products and supervise food production to meet company standards. The role emphasizes training, staff coordination, and adherence to safety guidelines.

Ideal candidates will have 4–6 years as a chef in a full-service setting with supervisory experience, a High School diploma or GED, and preferred certifications.

Qualifications

• High School diploma or GED preferred.
• 4–6 years as a chef in a full-service restaurant or hotel with progressive supervisory experience.
• Certification preferred.
• Strong interpersonal and communication skills.
• Ability to read safety rules and procedures.
• Ability to write routine reports and correspondence.
• Ability to speak before groups of customers or Team Members.

Responsibilities

• Interact effectively with the public and Team Members.
• Provide excellent customer service at all times.
• Staff, train, evaluate, and coordinate all food production Team Members.
• Ensure recipes and food portions meet specifications.
• Maintain kitchen hygiene conditions at all times.
• Control food and labor costs within budgetary controls.
• Suggest hiring and staffing decisions to the Venue Manager.
• Ensure compliance with health and sanitation standards.
• Assist in preparation, portioning and garnishment of foods.
• Lead departmental and venue meetings for information flow.
• Provide training and counseling to Team Members as needed.

Skills

Interpersonal skills

Customer service

Supervisory experience

Education

High School diploma or GED

Certification

Job description

Chukchansi Gold Resort & Casino seeks a Kitchen Supervisor to oversee quality assurance of all finished products and supervise food production to meet company standards. The role emphasizes training, staff coordination, and adherence to safety guidelines.

Ideal candidates will have 4–6 years as a chef in a full-service setting with supervisory experience, a High School diploma or GED, and preferred certifications.