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Ameristar Casino Council Bluffs Council Bluffs, IA

Job Description

Provide direct and general supervision to culinary team. Responsible for multi-unit outlets. Direct the daily execution of 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 Pinnacle's vision, mission and values.

(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 guest's 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.


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 related duties and responsibilities as required.

  • Degree from a certified food service program, apprenticeship, culinary school or equivalent.
  • Minimum of five (5) years previous industry experience, with three (3) years' experience as Sous Chef or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.
  • Possession of, and ability to obtain and maintain a valid drivers and gaming license within assigned state of employment
  • Must successfully pass background check
  • Must successfully pass an alcohol and drug screening
  • Excellent food technique and cultural knowledge.
  • 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 deadlinesAbility to calculate, analyze and troubleshoot P&L
  • Ability to demonstrate expertise in performing all positions within the kitchen
  • Demonstrated supervisory experience
  • Must successfully pass background check
  • Must successfully pass an alcohol and drug screening
  • Must be eighteen (18) years of age

Photo - Council Bluffs

Ameristar Casino Hotel Council Bluffs, which includes the largest riverboat in Iowa, was modeled after the historic riverboats that plied the waters of the Missouri River in the 1800s. Located in the greater Omaha metropolitan area, this property has received the prestigious Four Diamond designation from the American Automobile Association and, in 2004, was named "Property of the Year" by the Iowa Lodging Association. The property also features a 38,500 square-foot casino, five dining options, three bars, an entertainment venue and 8,000 square-feet of meeting and event space.


Ameristar Council Bluffs

2200 River Road

Council Bluffs, IA 51501

Job Details

Date Posted June 24, 2019
Date Closes July 9, 2019
Requisition 2019-41422
Located In Council bluffs, IA
Work At Ameristar Casino Hotel
SOC Category 00-0000.00