Pearl River Resort


    Job Locations US-MS-Silver Star Hotel and Casino - Choctaw
    Requisition ID
    Pay Rate
    Employment Status
  • Overview

    Responsible for the day to day operations of the food outlet assigned to, supervision of food productions ensuring all company specifications and standards are followed.


    Pearl River Resort Associates are required, on a continual basis to…


    Adhere to any and all company and departmental policies, practices and procedures.


    Contribute to a safe work environment, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution.


    Maintain a professional departmental, company and community reputation.


    • Responsible for entire culinary operations in the absence of the Sous or Room Chef or support of any outlet deemed necessary
    • Ensures the operation of all food outlets follow the standards and procedures established by the Resort regarding health and sanitation standards and recipe standards and specifications.
    • Helps control food and labor costs on a continual basis within approved budgetary controls.
    • Make recommendations and suggestions in hiring, terminating, suspending and counseling, of all Back-of-House Associates to management.
    • Circulate through outlets and interact with guests and associates to provide efficient and courteous guest service.
    • Implement, improve and become accountable for carrying out of the actions and communications necessary to meet the Resort’s high standards pertaining to associate morale, attitude, appearance, friendliness and courtesy.
    • Conduct daily inspections and walk through and pay particular attention to all service areas to insure their cleanliness, security, appearance and condition. Visit the kitchens to verify their operating procedures and service levels..
    • Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
    • Works with restaurant management in resolving venue conflicts and disputes, ensuring high standards of guest service are met and Associate relations are maintained.
    • Assist management in monitoring financial reports and apply the information in a timely and practical fashion to improve the operation
    • Monitor and review the staffing levels for all sections, departments and shifts and ensure that adjustments are made to accommodate for projected business levels, conditions and planned events. Identify cost efficiencies in operating combined departments.
    • Held accountable to the highest degree for the accuracy and quality of all food products served at the Resort.
    • Maintains the highest level of confidentiality.
    • Leads by setting a positive example to all Associates.



    The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position.  They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.



    Supervise and participate in the daily operation of any outlet assigned and or monitor all Food Outlets as required.


    Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.


    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    AGE and GAMING:

    21 years of age or above

    Gaming property – Must be able to obtain and maintain a gaming license issued by the Choctaw Gaming Commission.


    High School diploma or GED is required.  Associate’s degree in Culinary Arts of Hospitality or a directly related field is required.  Four (4) years’ experience as a Sous Chef in a multi-outlet operation is required.  An equivalent combination of related restaurant experience and/or education may be accepted in lieu of a formal degree.  Casino resort experience is preferred.


    Must be Serv-Safe certified or certifiable with-in 180 days.  Must be C.A.R.E. (Controlling Alcohol Risks Effectively) certified before starting to work. 


    Cooking Practical will be required during interview.


    Ability to read and comprehend simple instructions and correspondence.  Ability to write basic instructions and correspondence.  Ability to effectively present information in one-on-one and small group situations.


    Ability to work with mathematical concepts such as probability and statistical inference.

    Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.


    Ability to define problems, collect data, establish facts, and draw valid conclusions.  Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.



    The physical demands described here are representative of those that must be met by the Associate to successfully perform the essential functions of this job.


    Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and standing/walking 90% of the shift.  Working 80% on the floor and 20% in the office.  Exposed to wet and/or humid conditions, and extreme heat and cold conditions.  Bending, stooping and stretching of arms during assigned shift.



    The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job.


    The noise level in the work environment is usually moderate.  When on the casino floor, the noise level increases to loud.  When on the casino floor or other designated areas may be subjected to tobacco smoke. 


    Due to the unpredictable nature of the hospitality/entertainment industry, Associates must be able to work varying-schedules to reflect the business needs of the property.


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