Be the Best You Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 15 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas. At PNK, we are guided by our team member promise - Be the Best You. Through this promise 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. Property Details The perennial leader in the market, Ameristar's 70,000-square-foot riverboat casino is the largest dockside casino in central Mississippi and surely the most exciting. With its dramatically beautiful views of the Mississippi River, Ameristar Vicksburg has newly renovated hotel rooms and some of the best dining and entertainment all around in the Delta. Ameristar Vicksburg 4116 Washington Street Vicksburg, MS 39180 601.638.1000 Overview Provide direct and general supervision to culinary team. Responsible for multi-unit outlets. Direct the daily execution of assigned kitchens 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 Pinnacles vision, mission and values. Responsibilities (These function are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Delivers superior internal and external guest service the Pinnacle Way by ensuring every interaction includes our Six Core Service Standards (Look sharp, smile and greet the guest; Be friendly, polite and use courteous language; Provide especially timely and knowledgeable service and then some; Always find solutions to guests problems; Use the guests name when appropriate; Thank the guest and invite him or her back.); and work harmoniously with fellow team members. 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. Ensure daily line checks are performed with front of the house managers. 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.