Chef de Cuisine

The Chef de Cuisine will collaborate closely with the Executive Chef to oversee operations across three distinct culinary outlets within the casino property. This role involves managing daily kitchen activities including staff supervision, training, and ensuring exceptional customer service. Responsibilities also include inventory control, financial oversight, and strict adherence to safety and quality standards. The ideal candidate will bring extensive experience in high-volume production environments, particularly in managing large-scale events such as banquets and special functions.

Key Responsibilities:
· Hire, train, schedule, and manage restaurant staff, including performance evaluations and disciplinary actions.
· Align daily operations with departmental goals and budgets; adjust staffing and prep levels based on business needs.
· Oversee all kitchen operations, ensuring food quality, presentation, and timely service meet corporate standards.
· Support the Executive Chef with budgeting, scheduling, menu planning, and accountability systems.
· Maintain clear communication between front and back of house teams.
· Manage daily prep, specials, inventory, and production levels based on sales trends.
· Coordinate with event planners and catering managers and review banquet event orders (BEO’s) to ensure banquet execution aligns with expectations.
· Monitor inventory, food quantities, and equipment readiness for all banquet functions.
· Ensure daily line checks are performed.
· Control food and labor costs, verify menu pricing, and maintain accurate inventories.
· Ensure all stations are stocked and equipment is in good working condition.
· Participate in long-term planning, including new menus, equipment, and renovations.
· Develop and cost recipes, maintain a recipe book, and ensure compliance with company standards.
· Perform additional duties as assigned by management.

We are a company committed to creating diverse and inclusive environments where people can bring their full, authentic selves to work every day. We are an equal opportunity/affirmative action employer that believes everyone matters. Qualified candidates will receive consideration for employment regardless of their race, color, ethnicity, religion, sex (including pregnancy), sexual orientation, gender identity and expression, marital status, national origin, ancestry, genetic factors, age, disability, protected veteran status, military or uniformed service member status, or any other status or characteristic protected by applicable laws, regulations, and ordinances. If you need assistance and/or a reasonable accommodation due to a disability during the application or recruiting process, please send a request to HR@insightglobal.com.To learn more about how we collect, keep, and process your private information, please review Insight Global's Workforce Privacy Policy: https://insightglobal.com/workforce-privacy-policy/.

· 5+ years of Sous Chef or Chef de Partie experience in multi-outlet environments such as banquets (casino, hotel, or resort preferred)
· Proven leadership and supervisory experience in high-volume/large production kitchens
· Strong culinary skills, including butchery and diverse food techniques
· Ability to demonstrate expertise in performing all positions within the kitchen
· Excellent communication, organization, and problem-solving abilities
· Must have flexibility in schedule and be able to work both Fridays and Saturdays
· Must be able to pass a background check and drug test

· High end plated banquet experience
· Experience in a casino resort setting
· Culinary degree and/or certification

Benefit packages for this role will start on the 31st day of employment and include medical, dental, and vision insurance, as well as HSA, FSA, and DCFSA account options, and 401k retirement account access with employer matching. Employees in this role are also entitled to paid sick leave and/or other paid time off as provided by applicable law.