Chef de Cuisine

Coordinate and facilitate all food preparation, presentation, and service

procedures as directed by the Executive Chef. Monitor quality and quantity of

prepared food. Ensure proper rotation and utilization of stored food to prevent

waste. Monitor employee performance, provide instruction as needed, and

monitor staffing levels.

• Personally, and alongside kitchen staff, facilitate all food preparation,

presentation, and service procedures as directed by Executive Chef.

• Monitor quantity of prepared food and ensure that quality and quantity

standards are consistently satisfied.

• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversees food preparation to ensure proper consistency, flavor,

presentation, and portion control.

• Monitors staffing levels, early out requests, and overtime.
• Monitors and ensures kitchen and storage areas are clean, sanitary, and

meet health and safety standards.

• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance, instructs employees in the proper

performance of job duties, and administer disciplinary action.

• Requisition stock according to business needs/pars.
• Ensure that the kitchen, storage areas, and other related areas are kept

clean and free of safety hazards.

Minimum of five (5) years of progressive culinary industry experience

Minimum of three (3) years of supervisory experience as a Sous Chef or equivalent leadership role

Advanced proficiency in food preparation techniques and culinary methodology

Demonstrated expertise in butchery and meat fabrication

Comprehensive knowledge of food safety, sanitation, and health code compliance

Proficiency with Microsoft Excel and Word applications

Strong verbal and written communication skills with demonstrated problem-solving ability

Ability to manage multiple priorities and meet operational deadlines

Proficiency in P&L analysis, cost control, and financial troubleshooting

Demonstrated competency in all kitchen station operations

Degree or certification from an accredited culinary school or formal apprenticeship program

Expertise in contemporary menu design with adaptability to market trends and consumer preferences

Advanced organizational and staff management capabilities

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry. Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.