Top 1 Culinary director Jobs in Reno Nv

Regional Director of Food and Beverage
Truckee Gaming, LLC —Sparks, NV
- Full-time
- Customer service
- 5 years
- Computer literacy
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Regional Director of Food and Beverage
Truckee Gaming, LLC —Sparks, NV
Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training…
Quick Apply

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Director - International Culinary Innovation
Wendy's —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year

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Regional Director of Food and Beverage

Truckee Gaming, LLC -
Sparks, NV

Quick Apply

Job Details

Full-time

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Menu design
Kitchen health and safety standards
Temperature-controlled storage
Computer operation
Customer communication
Assisting with meal planning
Confidential information handling
Team member evaluation
Food service health code compliance
Stock rotation management
Food service workstation cleanliness
Customer service
Food service cleaning
Computer literacy
Coaching
Staff scheduling
Food portioning
Cooking
Employee relationship building
Team scheduling
Performance feedback (performance evaluation method)
Disciplinary action management
Team development
Hiring
Recruitment and selection
Developing staff training programs as a food service manager
Budget planning
Temperature monitoring

Full Job Description

Description:

At least five years of progressive experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar setting is required. Must be professional and friendly and be able to get along with coworkers and work as a team. Excellent communication and customer service skills required. Must have experience working with budgets, food plans, food costumes, and ability to create standardized menus for multiple regional properties.

Requirements:

Provide guidance and support to all casinos’ culinary and restaurant staff.
Attend and schedule Management meetings.
Helps each casino with labor planning to create effective schedules for back-of-house (BOH) and front-of-house (FOH) employees.
Responsible for procurement of all food and non-food kitchen items on a global scale.
Help deliver disciplinary actions and/or coaching as needed for employees, with casino departmental management.
Help department management ensure that all cooks are properly trained in preparing food items to established company standards.
Help department management maintain proper staffing levels based on business needs.
Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training programs and inspections.
May recommend and help deliver disciplinary actions to staff when needed for performance, attendance, or misconduct issues.
Help to manage inventory of all food and non-food supplies, ensure that adequate levels are maintained, and minimize food spoilage through proper rotation, storage, and temperature controls at all casinos.
Ensure efficient delivery and proper presentation of meals.
Ensure the kitchen is fully stocked for business needs.
Ensure proper portioning, presentation, and consistency of menu items through training and inspection.
Must possess excellent organizational skills, as well as the ability to multitask.
Ensure Line Cooks, Lead Line Cooks, Sous Chefs, Kitchen Workers (Dish/Prep team members), Kitchen Managers and are properly trained and have the necessary tools and equipment to fulfill their job duties
Create training plans for proper cleaning and organization of kitchen and storage area(s) as needed in accordance with governmental health and safety codes.
Plan, assign, and direct kitchen employees work duties and tasks at each casino if needed.
Be knowledgeable of Company policies.
Conduct Performance Reviews for direct reports and provide feedback to GM’s.
Responsible for increasing and/or maintaining competency levels of team members through education and training.
Plan menus for special events and promotions.
Must have basic computer skills for the purpose of creating schedules, running payroll, and tracking supplies.
Interview and hire new team members when required.
Maintain strict confidentiality regarding the Company, employees, and operations. This includes but is not limited to wage and salary information, employee terminations or pending terminations, and employee disciplinary actions.

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Regional Director of Food and Beverage

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