Production Chef

Priority Dispatch Corp.; Green Oak Charter Township (MI); On-site; USD 64,000 - 87,000; Full time

Job summary

Naskila Casino is seeking a Production Chef to oversee back-of-house kitchen operations under the Executive Chef. You will supervise, train, and coach team members while ensuring top-quality food and presentation across all shifts, including weekends and holidays.

With 5+ years in a full-service kitchen and 3+ years in a supervisory role, you will lead by example, enforce safety standards, and help develop menus for on-site and off-site events.

Qualifications

• High School Diploma or GED required.
• Minimum of five (5) years’ experience in a full-service kitchen in a restaurant or hotel.
• Minimum of three (3) years’ experience as a Sous Chef or in a supervisory role.

Responsibilities

• Hands-on production chef leading by example to ensure high food quality and presentation.
• Collaborate with Inventory Coordinator to maintain par levels for daily operations.
• Prepare food following standardized recipes and oversee day-to-day kitchen activities.
• Implement and enforce F&B policies and procedures.
• Train staff on food prep, techniques, and presentation quality.
• Inspect workstations for health/safety compliance and proper food storage.
• Perform complex cooking tasks including restaurant specialties and events.
• Assist Executive Chef in menu development.

Skills

Team leadership

Communication

Attention to detail

Microsoft Office

Sauces (mother & minor)

Butchering techniques

Culinary equipment

Advanced knife skills

Food quality evaluation

Teamwork

Gaming environment

Education

High School Diploma or GED

Associate degree in culinary arts

Tools

Microsoft Office

Job description

PRODUCTION CHEFSALARIED POSITION: $75,628.80/YRMust be flexible to work Day / Swing / Overnight shifts including weekends and holidaysPURPOSE:Under the direction of the Executive Chef, the Production Chef will assist in overseeing the back-of-house kitchen operations, ensure high standards of food quality, and supervise, train, coach, and counsel Team Members.SUPERVISORY SCOPE:This position directly supervises:PositionSous ChefsLead CooksCooksKitchen StewardsESSENTIAL JOB DUTIES/RESPONSIBILITIES:This Production Chef position is hands on to ensure all food meets the high standards of quality and presentation and leads by example to promote teamwork.Work closely with Inventory Coordinator(s) to ensure the established Food & Beverage par levels are followed at optimal levels, as to not run out of food products or have excess product for our day-to-day operations.Ensure all food orders are prepared following standardized recipes.Oversee day-to-day operations of kitchen functions and ensure effective product results.Implement and maintain the F&B culinary policies and procedures.Train staff with regards to food preparation and methodology to ensure qualified staff and consistency of all food presentations.Inspect all workstations to ensure that health and safety standards are followed, and food products are properly stored and rotated.Adhere to regulatory, departmental and company policies and procedures.Perform complex cooking assignments including the preparation of restaurant specialties and on and off-site special events.Assist the Executive Chef in creating menus.Other duties as assigned.REQUIREMENTS:Education and Experience:High School Diploma or GED.Minimum of five (5) years’ previous experience in a full-service kitchen in a restaurant or hotel.Minimum of three (3) years’ experience as a Sous Chef or in a supervisory role.A combination of education and experience may be considered in lieu of requirements.Skills and Abilities:Ability to communicate with Team Members, management and guests with a clear, business-like and respectful manner that focuses on generating a positive, enthusiastic and cooperative work environment.Exceptional attention to detail.Proficient in Microsoft Office software.Working knowledge of mother and minor sauces.Working knowledge of proper butchering techniques.Working knowledge of specialized culinary equipment used at the property.Advanced knife skills.Ability to discern and evaluate the condition or quality of food products through visual inspection, taste, touch, and smell.Ability to work well in a team-oriented, fast-paced, gaming environment.Ability to fully understand financial statements and POS cash/credit transactions, cash reconciliation and product inventory.PREFERRED:Education and Experience:Associate’s degree in culinary arts.Experience with start-up restaurants, construction, and opening experience.Experience in gaming hospitality environment.REQUIRED TRAINING:New Team Member OrientationTeam Member Policy HandbookDepartment Policy HandbookGuest Service StandardsAny position related training deemed necessary by Department ManagerCONDITIONS OF EMPLOYMENT:Must possess sensitivity to the Native American culture.Must be a minimum of 18 years of age.Must be able to obtain and maintain a Gaming License.Must comply with all Naskila Casino Policies.Must successfully complete an Introductory Period.Must be able to communicate and interact with Guests, fellow Team Members, and Management in a professional and courteous manner.Must follow all Safety Rules and Regulations.Must adhere to Dress Code and Appearance Policies.Must maintain and wear uniform provided by Naskila Casino, if applicable.Practice good personal hygiene.Must be willing to work all shifts, weekends, and holidays as deemed necessary by the Department Manager.GUEST SERVICE EXPECTATIONS:In support of our Brand Promise, all Team Members will be expected to provide an Exceptional Entertainment Experience. Team Members will specifically:Delight our GuestsPay Attention to DetailsHelp other Team Members Succeed