Kitchen Supervisor-GCT

Schedule and supervise culinary team members; edit timesheets and provide input for performance evaluations. Direct staff to prepare, pre-cook, cook, and present menu items following standardized recipes while maintaining budgeted labor and food costs. Assist with floor operations, order food and non-food products through regional buying programs, and train team members in new culinary techniques. Review monthly inventory reports, analyze discrepancies, and conduct inventory counts. Liaise with operational departments, ensure compliance with licensing laws and health regulations, and cultivate strong relationships with guests and stakeholders. Requires Red Seal certification, gaming license, and minimum four years of culinary management experience.