Requisition ID
    River City Casino & Hotel - St. Louis, MO
    Food & Beverage
    Position Type
  • What would I be doing?

    Provide direct and general supervision to culinary team. Direct the daily execution of all assigned kitchen’s food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness and maintenance, profitability and supervision of staff; ensure compliance with health department regulations while supporting River City's vision, mission and values.

    • Staff, schedule, evaluate, train, develop and monitor culinary team. Recommend wage increases, promotions, demotions, discipline and other employment actions for team members.

    • Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
    • Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing; ensuring a high quality preparation and attractive presentation of all food to meet corporate standards and policies.
    • Observe and monitor staff adherence to health department regulations regarding food handling, storage, temperature, and cleanliness of work environment.
    • Assist Executive Chef in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
    • Assist Executive Chef in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
    • Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
    • Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.
    • Ensure periodic quality checks for all products, i.e., temperature checks are conducted.
    • Oversee the monitoring of weekly sales and adjusts prep production levels as well as ensuring all food products are ordered to par levels and can make adjustments according to business volumes.
    • Open and close work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets.
    • Work with Outlet Manager and kitchen staff to ensure proper food preparation and timing.
    • Ensure daily line checks are performed.
    • Oversee and ensure all stations are properly stocked and set up.
    • Initiate  periodic  kitchen  walkthroughs  to  ensure  quality  of  food  meets  corporate  specifications  and cleanliness standards.
    • Oversee and ensure all kitchen equipment and working conditions are well maintained.
    • Maintain food and labor costs at the budgetary guidelines while possessing an understanding of costing formulas and yield percentages.
    • Ensure accurate inventories and menu item price verification is conducted.
    • Participate in long range planning including new menus, equipment, budget planning and renovations.
    • Research and explain back of the house line item variances for Report of Operations.
    • Write and cost recipes while developing a collection of recipes in a recipe book.
    • Perform all duties including purchasing and menu changes, in adherence to all corporate specifications and company standards and policy.
    • Perform other duties as assigned by management.


    What are we looking for?

    • Excellent food technique and cultural
    • Ability to adapt to market conditions and desires with a flexible and creative approach to menu design
    • Advanced butchery knowledge
    • Excellent verbal and written communication skills and problem solving ability
    • Excellent organizational skills
    • Computer literacy to include Excel Spreadsheet and Word experience
    • Ability to multi-task and meet multiple deadlines
    • Ability to calculate, analyze and troubleshoot P&L
    • Ability to demonstrate expertise in performing all positions within the kitchen
    • Demonstrated supervisory experience


    Degree from certified food service program, apprenticeship, culinary school or equivalent;  Minimum of five (5) years previous industry experience, with three(3 )years’ experience as a Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

    What would it be like to work at this property?


    At River City Casino & Hotel, we create magical and memorable moments every day. From celebrating with a guest to lending a helping hand to a fellow team member, it is our privilege to serve others. We strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.


    • Work for a Top Workplace in St. Louis
    • Exciting, fast-paced and values-oriented environment
    • Free uniforms and uniform dry cleaning
    • Free shift meal and unlimited free ice cream in our Team Member Dining Room
    • Health, dental, vision and 401 (k) company match based on eligibility
    • Paid time-off
    • Metro reimbursement
    • Tuition reimbursement
    • Fun team member activities such as Six Flags
    • Opportunities to volunteer in the community
    • Career growth potential at River City or one of Penn National Gaming's properties nationwide

    River City Casino

    777 River City Casino Boulevard

    St. Louis, MO 63125


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