Requisition ID
Ameristar Casino Hotel - Kansas City, MO
Food & Beverage
Position Type

Be the Best You

Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with nearly 16,000 team members. Pinnacle Entertainment, Inc. owns and operates 16 gaming entertainment properties, located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Nevada, Ohio and Pennsylvania. Pinnacle holds a majority interest in the racing license owner, as well as 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 - Kansas City

At Ameristar Casino Hotel Kansas City, when we say "More Fun", we mean it literally. In addition to our large casino floor, we proudly feature a wide variety of restaurants, an 18-screen movie theater that includes a private screening room, an arcade and an award-winning hotel. Ameristar is one of the biggest -- and most impressive -- casinos in the country.


Ameristar Kansas City

3200 North Ameristar Drive

Kansas City, MO 64161


Assist Sous Chef and or Chef de Cuisine in providing general leadership, direction and training to the departmental culinary team. Assist in organizing, prioritizing and assigning workload to ensure that production and service run smoothly. Also assist the Chefs in enforcing departmental and company rules by informing their supervising Chef of any infractions of the rules. Note: Lead Cooks do not perform supervisory tasks such as scheduling, discipline, performance reviews, hiring or terminations; although they may provide input to supervisors regarding such matters.


Responsible for learning and being familiar with all of Pinnacle Entertainment, Inc.’s room outlets, and for being able to answer general questions regarding the property.


Anticipate the guests’ needs and respond appropriately with a sense of urgency.


Read food orders from computer printouts and prepare food items according to established menu plans.


Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests.


Wash, slice, peel and/or cut various foods to prepare for cooking or serving.


Ability to work with small, delicate and sensitive equipment (i.e. knives) requiring fine finger dexterity.


Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils.


Assist in work direction to kitchen staff ensuring work procedures, quality standards and menu specifications are adhered to.


Prepare a daily prep list and written daily orders.


Maintain control of the kitchen and inform chefs if staffing levels are not appropriate based on business volumes.


In an open kitchen environment, guest interaction is a must. Engage the guest each time they come your area. Explain product, ask questions and build positive relationships with the guests.


Coordinate and communicate on orders with dining room staff.


Assume limited charge of kitchen on respective shifts.


Assume limited accountability of supervisors in their absence.


Receive and deliver food to the proper areas.


Coach and direct all cooks and assistant cooks to work in a productive and efficient manner.


Ability to work the line in different locations: sauté, broiler, appetizer, pantry, pasta, grill, etc…


Expedite all food orders promptly in a timely manner.


Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.


Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment. Responsible of having a full knowledge of the MSDS program.


Consistent attendance at company/restaurant training programs as they are scheduled.


Complete opening, closing and other side duties as assigned by the supervisors.


Be in constant communication with Sous Chefs.


Pass all tests given including the training in order to retain the knowledge needed to be an effective team member.


Maintain a well-groomed, neat and clean appearance.

Possess the ability to work harmoniously with coworkers.


Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.



(Related education and experience may be interchangeable on a year for year basis)

At least three (3) year experience directly related to the accountabilities specified.


ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.):

Team members may be required to obtain a Gaming Commission license, depending on position and state to be paid by Team Member

Possession of and ability to obtain and maintain a valid ID within assigned state of employment and other jurisdictions

Require reading and math skills for recipes and measurements

Must successfully pass background check

Must successfully pass an alcohol and drug screening Must be at least 18 years of age

Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.

Demonstrated understanding and knowledge of the application of sanitation procedures.



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