Production Chef — Lead Kitchen, Menus & Training

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

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.