SOUS CHEF - BUFFET

Requisition ID
2017-27614
Ameristar Casino Hotel - Council Bluffs, IA
Category
Food & Beverage
Position Type
Full-Time

Be the Best You

Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 16 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Pennsylvania, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas.

At PNK, we are guided by our team member promise - Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.

Property Details

Photo - Council Bluffs

Ameristar Casino Hotel Council Bluffs, which includes the largest riverboat in Iowa, was modeled after the historic riverboats that plied the waters of the Missouri River in the 1800s. Located in the greater Omaha metropolitan area, this property has received the prestigious Four Diamond designation from the American Automobile Association and, in 2004, was named "Property of the Year" by the Iowa Lodging Association. The property also features a 38,500 square-foot casino, five dining options, three bars, an entertainment venue and 8,000 square-feet of meeting and event space.

 

Ameristar Council Bluffs

2200 River Road

Council Bluffs, IA 51501

Overview

Responsible to create food items following menu specifications and standard recipes to provide a great experience for our Guests and our Team Members while maintaining a clean and safe environment.  Will lead the passionate charge for food quality and service, every time.  This position must meet all performance assessment and financial goals.  

Responsibilities

  • Supervise all aspects of employee relations including hiring, developing, coaching, mediating, recognizing, and evaluating team members 
  • Lead the execution of food preparation according to quality standards, presentation techniques, portion control, and retention of nutrients 
  • Participate in the development of menu items focused on increased revenue and improved guest service 
  • Train team in cooking methods and mentor to develop advanced skills
  • Champion the Culinary School Philosophy to “inspect what you expect.” 
  • Analyze and recognize any deficiencies or problem areas and provide corrective action to accomplish desired results 
  • Contol all financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods
  • Adjust or balance the size of staff in order to maximize productivity or control labor costs without sacrificing Guest service 

Qualifications

  • Degree from a culinary institute 
  • Three to five years experience as a cook 
  • Supervisory skills, training skills and problem solving skills 
  • Be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees
  • Effective written and oral skills 
  • Strong knowledge of Microsoft Word, Excel, Outlook, and PowerPoint 
  • Must have excellent business communication skills an strong time management skills 
  • Must be able to do the work of those you supervise 
  • Strong organizational skills and excellent attention to detail 
  • Excellent interpersonal skill

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