Find & Apply For Chef Jobs in Franklin, Kentucky

BIG BENEFITS OF WORKING AT THE MINT

Weekly Pay Competitive Medical Benefits Fully paid Dental and Vision Benefits Fully paid company Life Insurance 401K with Company Match FSA/HSA Salary PTO We have BIG FUN!

JOB RESPONSIBILITIES

Responsible for supporting the Executive Chef and Director of F&B in all aspects of food quality, cost control, completing inventories and training back of house team members. Provide recipes, measurements, quantities, and other information so each creation can be duplicated consistently. Train Sous Chef and culinary team on each recipe and monitors recipe adherence. Monitor and ensure that standard kitchen operating procedures are met on a consistent basis. Provide leadership to the Sous Chef and all back of house team members to include training, mentoring and corrective counseling. Assist in interviewing, selecting, and onboarding of all new back of house hourly team members. Schedule staff and assist in payroll related activities as needed. Communicate effectively with front of house management and staff. Ensure all prep items and recipes are made to approved standards. Oversee the line during service and monitor Sous Chef and Cooks progress to avoid and address any delays in service. Oversee the flow of the kitchen and the flow of food to maintain service standards. Review daily prep sheets with the Sous Chef. Work with the Executive Chef on the development of menu creations and daily specials that are unique, innovative and on trend. Convert, adjust, or update recipes or standard procedures, when necessary, in coordination with the Executive Chef. Responsible for the management of inventory and costs in the assigned dining outlet. Conduct inventory on a regular basis and ensure proper par levels are maintained. Facilitate and lead proper action to help control waste, food cost and labor cost. Responsible to make certain all requisitions are processed properly and placed in designated areas. Ensure that all product received meets property standards. Maintain a solid knowledge of all food products and ensure all products are properly rotated. Train the staff and monitor that all kitchen equipment is safely used, and all product is properly labeled and dated to ensure safekeeping and sanitation. Resolve guest complaints about food quality or preparation in an appropriate and timely manner. Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.

EDUCATION AND EXPERIENCE

Minimum of 2 years of specialized culinary experience. Casual dining experience, preferred. High school diploma or its equivalent required. Must be 21 years of age or older. Must pass all required pre-screening and background checks. Internal candidates must meet the eligibility requirements outlined in the Transfer and Promotion Policy. Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled. Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction. The Mint Gaming Hall an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.