Chef, D'Cuisine - Banquets - Maryland
Posted on Oct 3, 2024 by Live! Casino and Hotel Maryland
Hanover, MD
Hospitality
Immediate Start
Annual Salary
Full-Time
Min Compensation:
USD $76,500.00/Yr.
Max Compensation:
USD $92,500.00/Yr.
Overview:
Why We Need Your Talents
The Chef D’Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service, and product. The Chef D’Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence.
Responsibilities:
Where You'll Make an Impact
Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
Is the creative manager in determining the menu and food offerings.
Development of staff, to include interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
Manages restaurant personnel in preparing all menu offerings while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian, and low-calorie meals.
Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
Manage programs and processes to control and reduce loss time injuries.
Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.
Ability to analyze and interpret departmental needs and results.
Ability to solve complex problems.
Ability to perform assigned duties under frequent time pressures in an interruptive office.
Knowledge of Alcohol Beverage Control regulation, Health Department, and applicable OSHA requirements.
A broad variety of tasks and deadlines require irregular work.
Requires compiling facts and figures in accordance with established procedures.
Ability to supervise a team.
Communication skills required to provide information and associated services to hotel management and guests.
Ability to service clients at the moment’s notice, variable distances.
Ability to perform in an interruptive office environment.
No. of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward.
Other duties as assigned.
Qualifications:
A Few Must Haves
Education: A four (4)-year degree in a related field or equivalent work experience.
Experience: Three (3) to Five (5) years’ experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef.
License: Must obtain and maintain a valid gaming license as determined by the Maryland State Lottery and Gaming Commission for the position.
Physical Requirements
Ability to stand for long periods of times without sitting or leaning.
Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
Ability to walk continually throughout a scheduled shift.
Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.
What We Offer:
What We Offer:
Perks We Offer You
Comprehensive group health benefits for full-time and part-time Team Members and their eligible dependents. Other benefits for full-time and part-time Team Members include:
Free Basic Life Insurance
Free Short Term & Long-Term Disability
Generous retirement savings options
Paid Time Off
Tuition Reimbursement
On-site Wellness center for Team Members and eligible dependents (Maryland Property only)
Training and pathways for career growth
Robust Rewards & Recognition Programs
Annual Merit Based Pay Increases
Discretionary Performance Bonuses
Discretionary Service Bonuses
Free parking
Free food and discounted meals
Live! Hotel, Food & Beverage, and Entertainment Discounts
Life at Live!
Individuals chosen to be part of the Live! Team can expect:
To be part of an exciting experience unlike any other in the market.
To be given the power and responsibility to put service and community first.
To come together as a strong team, while valuing and celebrating our diversity.
To be given the tools, resources, and opportunity to grow in their career.
To work hard and have fun.
Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN.
The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency!
Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
You will work in an environment where smoking is allowed.
USD $76,500.00/Yr.
Max Compensation:
USD $92,500.00/Yr.
Overview:
Why We Need Your Talents
The Chef D’Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service, and product. The Chef D’Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence.
Responsibilities:
Where You'll Make an Impact
Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
Is the creative manager in determining the menu and food offerings.
Development of staff, to include interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
Manages restaurant personnel in preparing all menu offerings while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian, and low-calorie meals.
Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
Manage programs and processes to control and reduce loss time injuries.
Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.
Ability to analyze and interpret departmental needs and results.
Ability to solve complex problems.
Ability to perform assigned duties under frequent time pressures in an interruptive office.
Knowledge of Alcohol Beverage Control regulation, Health Department, and applicable OSHA requirements.
A broad variety of tasks and deadlines require irregular work.
Requires compiling facts and figures in accordance with established procedures.
Ability to supervise a team.
Communication skills required to provide information and associated services to hotel management and guests.
Ability to service clients at the moment’s notice, variable distances.
Ability to perform in an interruptive office environment.
No. of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward.
Other duties as assigned.
Qualifications:
A Few Must Haves
Education: A four (4)-year degree in a related field or equivalent work experience.
Experience: Three (3) to Five (5) years’ experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef.
License: Must obtain and maintain a valid gaming license as determined by the Maryland State Lottery and Gaming Commission for the position.
Physical Requirements
Ability to stand for long periods of times without sitting or leaning.
Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
Ability to walk continually throughout a scheduled shift.
Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.
What We Offer:
What We Offer:
Perks We Offer You
Comprehensive group health benefits for full-time and part-time Team Members and their eligible dependents. Other benefits for full-time and part-time Team Members include:
Free Basic Life Insurance
Free Short Term & Long-Term Disability
Generous retirement savings options
Paid Time Off
Tuition Reimbursement
On-site Wellness center for Team Members and eligible dependents (Maryland Property only)
Training and pathways for career growth
Robust Rewards & Recognition Programs
Annual Merit Based Pay Increases
Discretionary Performance Bonuses
Discretionary Service Bonuses
Free parking
Free food and discounted meals
Live! Hotel, Food & Beverage, and Entertainment Discounts
Life at Live!
Individuals chosen to be part of the Live! Team can expect:
To be part of an exciting experience unlike any other in the market.
To be given the power and responsibility to put service and community first.
To come together as a strong team, while valuing and celebrating our diversity.
To be given the tools, resources, and opportunity to grow in their career.
To work hard and have fun.
Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN.
The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency!
Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
You will work in an environment where smoking is allowed.
Reference: 203210682
https://jobs.careeraddict.com/post/95781035
Chef, D'Cuisine - Banquets - Maryland
Posted on Oct 3, 2024 by Live! Casino and Hotel Maryland
Hanover, MD
Hospitality
Immediate Start
Annual Salary
Full-Time
Min Compensation:
USD $76,500.00/Yr.
Max Compensation:
USD $92,500.00/Yr.
Overview:
Why We Need Your Talents
The Chef D’Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service, and product. The Chef D’Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence.
Responsibilities:
Where You'll Make an Impact
Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
Is the creative manager in determining the menu and food offerings.
Development of staff, to include interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
Manages restaurant personnel in preparing all menu offerings while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian, and low-calorie meals.
Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
Manage programs and processes to control and reduce loss time injuries.
Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.
Ability to analyze and interpret departmental needs and results.
Ability to solve complex problems.
Ability to perform assigned duties under frequent time pressures in an interruptive office.
Knowledge of Alcohol Beverage Control regulation, Health Department, and applicable OSHA requirements.
A broad variety of tasks and deadlines require irregular work.
Requires compiling facts and figures in accordance with established procedures.
Ability to supervise a team.
Communication skills required to provide information and associated services to hotel management and guests.
Ability to service clients at the moment’s notice, variable distances.
Ability to perform in an interruptive office environment.
No. of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward.
Other duties as assigned.
Qualifications:
A Few Must Haves
Education: A four (4)-year degree in a related field or equivalent work experience.
Experience: Three (3) to Five (5) years’ experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef.
License: Must obtain and maintain a valid gaming license as determined by the Maryland State Lottery and Gaming Commission for the position.
Physical Requirements
Ability to stand for long periods of times without sitting or leaning.
Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
Ability to walk continually throughout a scheduled shift.
Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.
What We Offer:
What We Offer:
Perks We Offer You
Comprehensive group health benefits for full-time and part-time Team Members and their eligible dependents. Other benefits for full-time and part-time Team Members include:
Free Basic Life Insurance
Free Short Term & Long-Term Disability
Generous retirement savings options
Paid Time Off
Tuition Reimbursement
On-site Wellness center for Team Members and eligible dependents (Maryland Property only)
Training and pathways for career growth
Robust Rewards & Recognition Programs
Annual Merit Based Pay Increases
Discretionary Performance Bonuses
Discretionary Service Bonuses
Free parking
Free food and discounted meals
Live! Hotel, Food & Beverage, and Entertainment Discounts
Life at Live!
Individuals chosen to be part of the Live! Team can expect:
To be part of an exciting experience unlike any other in the market.
To be given the power and responsibility to put service and community first.
To come together as a strong team, while valuing and celebrating our diversity.
To be given the tools, resources, and opportunity to grow in their career.
To work hard and have fun.
Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN.
The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency!
Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
You will work in an environment where smoking is allowed.
USD $76,500.00/Yr.
Max Compensation:
USD $92,500.00/Yr.
Overview:
Why We Need Your Talents
The Chef D’Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service, and product. The Chef D’Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational culinary excellence.
Responsibilities:
Where You'll Make an Impact
Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery.
Establishes maintenance schedules in conjunction with manufacturer’s instructions for all equipment within assigned food venue.
Is the creative manager in determining the menu and food offerings.
Development of staff, to include interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations.
Manages restaurant personnel in preparing all menu offerings while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian, and low-calorie meals.
Manage food costs and establish purchasing specifications for restaurant food and beverage offerings.
Manage programs and processes to control and reduce loss time injuries.
Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste.
Ability to analyze and interpret departmental needs and results.
Ability to solve complex problems.
Ability to perform assigned duties under frequent time pressures in an interruptive office.
Knowledge of Alcohol Beverage Control regulation, Health Department, and applicable OSHA requirements.
A broad variety of tasks and deadlines require irregular work.
Requires compiling facts and figures in accordance with established procedures.
Ability to supervise a team.
Communication skills required to provide information and associated services to hotel management and guests.
Ability to service clients at the moment’s notice, variable distances.
Ability to perform in an interruptive office environment.
No. of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward.
Other duties as assigned.
Qualifications:
A Few Must Haves
Education: A four (4)-year degree in a related field or equivalent work experience.
Experience: Three (3) to Five (5) years’ experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef.
License: Must obtain and maintain a valid gaming license as determined by the Maryland State Lottery and Gaming Commission for the position.
Physical Requirements
Ability to stand for long periods of times without sitting or leaning.
Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects.
Ability to walk continually throughout a scheduled shift.
Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds.
What We Offer:
What We Offer:
Perks We Offer You
Comprehensive group health benefits for full-time and part-time Team Members and their eligible dependents. Other benefits for full-time and part-time Team Members include:
Free Basic Life Insurance
Free Short Term & Long-Term Disability
Generous retirement savings options
Paid Time Off
Tuition Reimbursement
On-site Wellness center for Team Members and eligible dependents (Maryland Property only)
Training and pathways for career growth
Robust Rewards & Recognition Programs
Annual Merit Based Pay Increases
Discretionary Performance Bonuses
Discretionary Service Bonuses
Free parking
Free food and discounted meals
Live! Hotel, Food & Beverage, and Entertainment Discounts
Life at Live!
Individuals chosen to be part of the Live! Team can expect:
To be part of an exciting experience unlike any other in the market.
To be given the power and responsibility to put service and community first.
To come together as a strong team, while valuing and celebrating our diversity.
To be given the tools, resources, and opportunity to grow in their career.
To work hard and have fun.
Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN.
The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency!
Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises.
You will work in an environment where smoking is allowed.
Reference: 203210682
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