The Lodge Casino is currently in search of a “Chef de Cuisine—White Buffalo” . We are Colorado's First Choice For Fun not only for our guests, but for our employees too! If you are looking for a fun and exciting atmosphere, now is the perfect time to jump start your career. The Lodge Casino opened its doors in June 1998, in Black Hawk, CO. Our property features more than 52,000 square feet of state-of-the-art gaming space, four delicious restaurants, nearly 900 slot machines, 23 table games, four bars and 50 spacious boutique hotel rooms.
Our employees are supported with a comprehensive benefits program that include the following:
$200 Referral Bonus
Tuition Reimbursement
7 paid Holidays
80 hours of Vacation after 1 year of employment
48 Hours of Sick Time available immediately and renews annually
We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
Employee Assistance Program FREE of charge
Company paid Life Insurance and AD&D
Company paid short and long term disability
Matching 401K program after 90 days
Employee Meal Discounts
Free Parking
Discounted Bus Tickets
Ongoing learning and development programs
Work towards your future advancement within the company—most of our supervisors and managers are promoted from within
Essential Job Responsibilities and Duties:
Manage kitchen staffing, scheduling, onboarding, and ongoing training
Oversee ordering, inventory management, and food cost controls
Ensure recipe integrity, portion accuracy, and consistent food quality
Enforce health, safety, sanitation, and food safety regulations
Develop and mentor Sous Chefs and culinary team members
Prepare kitchens for inspections and lead corrective action follow-up
Achievement of food cost and efficiency targets
Consistent culinary execution and quality standards
Development and retention of culinary leadership talent
Strong compliance and inspection outcomes
Outlet-level food safety ownership
Primary inspection contact for assigned kitchen(s)
Other related duties including but not limited to complying with the following: Food Safety Guidelines, Colorado Limited Gaming Act, Colorado Gaming Rules and Regulations, Colorado Internal Control Minimum Procedures, Colorado Liquor and Beer Codes, Federal requirements for Anti-Money Laundering, Company Policies, and IRS reporting
Skills, Education and Other Requirements:
Must have basic computer skills, basic math skills and be able to read, write and have command of the English language
A degree in Culinary Arts and Food Service Manager's Certification preferred
5-8 years working in upscale/fine dining kitchens
Experience in scratch kitchens
Exposure to advanced techniques (reductions, emulsions, sous vide, butchery, etc…)
3-5 years culinary leadership, sous chef or higher
Proven culinary management experience in a professional kitchen environment
Strong operational, organizational, and financial skills
Demonstrated leadership and team development capability
ServSafe Manager / Food Protection Manager Certification (required)
Identification that establishes identity
Identification that establishes the right to work in the United States
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