Restaurant Chef-Omaha

Ho-Chunk, Inc.; Omaha (NE); On-site; USD 50,000 - 70,000; Full time

Job summary

Ho-Chunk, Inc. is seeking a Restaurant Chef in Omaha, NE to oversee daily culinary operations. The role involves ensuring quality and consistency in food production, managing staff, and maintaining operational excellence.

The ideal candidate will possess strong culinary skills, leadership capabilities, and experience in managing kitchen budgets and inventory. They should have at least five years kitchen experience, with three years in a supervisory role, and relevant certifications.

Qualifications

• At least 19 years of age required.
• Five years of kitchen experience, three in a supervisory role.
• Strong knowledge of food preparation techniques.

Responsibilities

• Oversee daily kitchen operations for quality and efficiency.
• Manage labor costs, food costs, and vendor relationships.
• Ensure compliance with health regulations and food safety standards.

Skills

Culinary techniques

Leadership

Food safety standards

Budget management

Communication

Education

Associate degree in Culinary Arts

Food Handler Certification

ServSafe Certification

Tools

POS systems

Commercial kitchen equipment

Job description

Summary

Restaurant Chef

Location: Omaha, NE Department: Food & Beverage Status: Full-Time Salary: BOE (Based on Experience)

SUMMARY DESCRIPTION

The Restaurant Chef is responsible for overseeing the daily culinary operations of the restaurant, ensuring exceptional food quality, consistency, and guest satisfaction. This position leads and develops all back-of-house team members, manages labor and food costs, oversees inventory and purchasing, and maintains the highest standards of sanitation and operational excellence. The Restaurant Chef works closely with the Executive Chef to execute menus, support special events, and drive overall restaurant success.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Practices, supports, and maintains the Mission, Vision, and Values of WarHorse Gaming, LLC.
• Oversees daily kitchen operations to ensure quality, consistency, efficiency, and guest satisfaction.
• Evaluates business needs, historical trends, and forecasted demand to allocate resources effectively and maximize operational performance.
• Monitors food preparation and presentation to ensure adherence to recipes, preparation techniques, and quality standards.
• Partners with the Executive Chef to develop menus and special event offerings that meet guest expectations while maintaining cost controls.
• Recruits, schedules, trains, coaches, and develops culinary team members.
• Creates menu specials and determines associated food costs and profitability.
• Develops and maintains recipe standards, portion controls, and food specifications.
• Ensures compliance with all company policies, health regulations, and food safety standards.
• Maintains proper sanitation practices, food storage procedures, and inventory rotation.
• Assists in developing and managing departmental budgets and labor costs.
• Oversees food purchasing, inventory management, receiving, and vendor relationships.
• Ensures restaurant operations are organized for efficient and high-quality service.
• Utilizes POS and inventory management systems to monitor costs and maintain accurate inventory levels.
• Attends meetings, training sessions, and departmental functions as required.
• Provides exceptional guest service and fosters a positive work environment.
• Maintains a professional appearance and demeanor at all times.
• Performs other duties as assigned.

QUALIFICATIONS

• Must be at least 19 years of age.
• Associate degree in Culinary Arts, Hospitality, or a related field preferred; equivalent experience may be considered.
• Culinary Arts or Food Service degree preferred.
• Minimum of five (5) years of kitchen experience, including at least three (3) years in a supervisory culinary role.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Experience managing labor costs, food costs, inventory, and budgeting.
• Excellent leadership, organizational, and communication skills.
• Strong analytical, problem-solving, and decision-making abilities.
• Extensive knowledge of commercial kitchen equipment and operations.
• Demonstrated commitment to guest service excellence and ethical conduct.

CORE COMPETENCIES

• Guest Focus
• Leadership
• Teamwork
• Communication
• Ethical Conduct
• Problem Solving
• Decision Making
• Flexibility
• Initiative
• Stress Management

WORK SCHEDULE

Due to the nature of the hospitality and entertainment industry, candidates must be available to work flexible schedules, including evenings, weekends, holidays, and extended hours as business needs require.

CERTIFICATIONS & LICENSING

• Ability to obtain and maintain a Nebraska Gaming License.
• Food Handler Certification required.
• ServSafe Certification required.
• TIPS Alcohol Certification required.

PHYSICAL REQUIREMENTS

This position requires frequent standing, walking, bending, lifting up to 50 pounds, and working in a fast-paced kitchen environment. Candidates must possess strong hand-eye coordination, manual dexterity, and the ability to perform physical tasks for extended periods while maintaining high standards of food quality and safety.

WarHorse Gaming Omaha is an Equal Opportunity Employer. Preference may be given to qualified Native American candidates in accordance with applicable laws.