Assistant Executive Chef

Position Title Director of Food & Beverage Responsibilities Assist the Executive Chef in all food outlets. Maintain a budgeted food cost and labor cost. Assist with development of all menus and create food ideas. Maintain superior food quality, proper storage, and rotation of all food items. Direct, train, and develop kitchen supervisors and direct reports. Ensure kitchen employees follow the proper dress code. Oversee training of all kitchen employees. Maintain proper sanitation policies throughout the department. Inspect all food outlets to ensure food is properly prepared and held at correct temperature for serving. Oversee food deliveries through receiving and the F&B buyer. Participate in taste testing of all new products with the Executive Chef. Provide food service for all internal and external catering‑banquet events held on premises. Enforce safety procedures to ensure employee safety. Oversee the hiring of all food production employees. Immediately inform the on‑site IGC Agent, Security, and Supervisor on Duty of any internal control or state regulation violations related to gaming activity. Perform miscellaneous duties as assigned. Job Qualifications Minimum 5 years experience as a Sous Chef, with experience in all phases of kitchen operations including purchasing, culinary training, menu and dietary planning, and administration. High school diploma or equivalent. Ability to wear sanitary gloves when directly handling food. Ability to lift 50 lb. and communicate effectively with others. Understanding and compliance with all company and departmental rules and regulations. Indiana Gaming Commission Occupational License – Level 3 and Indiana Alcohol Beverage Permit. ServSafe certified or ACF/affiliate member. #J-18808-Ljbffr Full House Resorts, Inc