Multi-Outlet Room Chef

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.

This exciting opportunity is for our new Food Hall featuring four restaurant outlets.  The person in this role will be directed by the Executive Chef to oversee the cooks and all food preparation, presentation and service.  Ensure proper rotation and utilization of stored food to prevent waste. Oversee food preparation to ensure proper consistency, flavor, presentation, and portion control. Monitor employee performance, provide instruction as needed, and monitor staffing levels.

Job Functions

• Deliver internal and external guest service the Boyd Gaming Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. 
• Personally and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures.
• Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitors staffing levels, early out requests, and overtime.
• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action.
• Requisition stock according to business needs/pars.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.
• Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.
• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
• Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies.
• Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
• Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
• Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
• Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.
• Ensure periodic quality checks for all products, i.e., temperature checks are conducted.
• Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets.
• Oversee and ensure all kitchen equipment and working conditions are well maintained.
• Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages.
• Ensure accurate inventories and menu item price verification is conducted.
• Other duties as assigned.

• Minimum of five (5) years previous industry experience, with three(3 )years’ experience as a Sous Chef or an equivalent combination of training, education and experience 
• Degree from certified food service program, apprenticeship, culinary school or equivalent preferred.
• Ability to adapt to market conditions and desires with a flexible and creative approach to menu design
• Advanced butchery knowledge
• Excellent verbal and written communication skills and problem solving ability
• Excellent organizational skills
• Computer literacy to include Excel Spreadsheet and Word experience
• Ability to multi-task and meet multiple deadlines
• Ability to calculate, analyze and troubleshoot P&L
• Ability to demonstrate expertise in performing all positions within the kitchen
• Demonstrated supervisory experience
• Must successfully obtain all required licenses for position

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.