Job Summary:
Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups.
Available Shift:
- Swing shift: 3:00PM-12:00AM
Supervisory Responsibilities:
- Yes, will have two Sous-Chefs reporting directly.
Duties/Responsibilities:
- Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members
- Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department.
- Monitors and controls food costs and assists with requisition of daily food purchase orders.
- Ensures proper staffing for forecasted volume and budgetary guidelines.
- Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes.
- Orders all food needed for the restaurant, ultimately being responsible for quality control of all food items. Collaborate with suppliers and the purchasing to establish and document product specification.
- Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides.
- Monitors inventories and reports discrepancies to the Executive Chef
- Takes the food end of period inventory and presents it to the Department Analyst.
- Understands that this is a 24-hour responsibility and is always accessible.
- Meets budgeted figures for labor and other expenses.
- Ensures excellent guest service.
- Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs.
- Ensures all existing team members are attending follow up training sessions.
- Communicates any problems or concerns to the Vice President and other departments as needed.
- Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts.
- Maintains files in such a way that another manager could perform efficiently in the event of his/her absence.
- Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment.
- Maintains high sanitation and safety standards.
- Maintains sufficient materials and products in the work location.
- Maintains security of products and areas assigned to department.
- Ensures rotation of products.
- Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies.
- Works with front of the house supervisors to ensure proper communication.
- All other duties as assigned.
- High School diploma
Certifications, Licenses, and/or Qualifications:
- Serve Safe certification
- Gaming license/registration as required by jurisdiction(s).
- 4 years' experience as an Room Chef with multi-unit high quality volume operation or the Equivalent
- 8+ years culinary experience.
- Culinary degree or equivalent work experience.
- 3+ years casino experience.
- Ability to create and work within a budget.
- Responsible for training and supervision of culinary team members.
- Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management).
- Computer literate in all Microsoft Office applications as well as automated restaurant systems.
- Must be able to understand and communicate Material Safety Data Sheets to all team members.
- Ability to communicate with Team members and guests
- Ability to be a TEAM player
- Ability to successfully fulfill the pre-employment process
- Ability to work flexible shifts and days of the week including holidays
Physical Requirements:
- Prolonged periods of standing and bending.
- Must be able to lift up to 25 pounds at times.
- Ability to work flexible shifts and days of the week, including holidays.
- Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.