Job Details

Job Summary:Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups.Supervisory Responsibilities:* Yes. Will supervise four Production Sous-ChefsDuties/Responsibilities:* Directs the day-to-day operation of the kitchento 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 restaurants, 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 Vice President of F&B.* Takes the food end of period inventory and presents it to the Department Analyst.* Understands that this is a 24-hour responsibility and is accessible at all times.* 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.Minimum Education and Experience Requirements:* High School diploma or equivalent* 4 years' experience as a Room Chef with multi-unit high quality volume operation or the equivalent* 8+ years culinary experience3+ years casino experience* Culinary degree or equivalent work experience.Knowledge, Skills, and Abilities:* Ability to create and work within a budget.* Responsible for training and supervision of culinary team members.* Computer literate in all Microsoft Office applications as well as automated restaurant systems.* Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management).* 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 holidaysCertifications, Licenses, and/or Registrations:* Gaming license/registration as required by jurisdiction(s).* Serv-Safe certificationPhysical Requirements:* Prolonged periods of standing and bending* Must be able to lift up to 25 pounds at times.* Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.