JOB DUTIES AND RESPONSIBILITIES

The following statements are intended as general examples of the duties of this position and are not all inclusive for specific positions.  Other reasonable duties may be assigned.

Ensure at all times operating principles are being adhered to: Clean – Keep all areas clean and pristine. Safe – Follow all safety policies and procedures. Friendly – Get to know our guests and build genuine relationships with them. Fun – Have fun!  Be interactive with all internal and external guests while maintaining professional standards. Display “Family Style Service” to deliver the best experience to our guests: Give a Family Style Service Signature Welcome and Parting interaction– We treat strangers like friends and friends like family. Assist in creating a Strong Team – Strong Teams are those that work together toward a common goal. Display a Positive Attitude– Team Members and Guests expect you to be hospitable; display a genuine desire to reach a positive outcome in every situation. Care about others; Passionate about your position; Enthusiastic about giving the best guest experience possible. Adhere to department and company service standards.  Develop, manage and implementation of menus to ensure the proper production of food in the assigned outlets, maintaining and controlling food costs while achieving exemplary food service for our guests. Assists in the development and management of the department budget along with the F&B Manager. Interact with all guests and employees to positively affect interactions with guests and employees, and demonstrate resiliency to deal with difficult situations in all types of business conditions.  Work effectively and courteously with fellow employees. Train and manage the staff to efficiently produce safe, high-quality food, with an appetizing presentation that meets our customer’s needs.  Assures documentation of all training. Responsible for the supervision and performance of the staff, including staffing levels, coaching, and counseling as needed to ensure exemplary food and service. Report to work in a neat, clean, and pressed uniform (or clothing if no uniform required). Well-groomed hair and personal hygiene are essential. Control food costs by establishing purchasing specifications, storeroom systems, product storage, portion control, and waste management.  Manage processes and procedures to control and reduce loss time injuries. Ensure safety and security for all employees and customers. Solve complex problems. Function efficiently under timelines and pressures. Complete all company-required training within designated time frames. Perform other duties as assigned.

 

PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT

The physical/mental demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

Physical Demands:

must be able to lift 50 pounds must be able to perform repetitive tasks must be able to withstand extreme temperatures must be able to work safely in a busy kitchen environment Standing – 100% of the time Lifting – 50% of the time Twisting – 60% of the time Bending – 25% of the time

Mental Demands: Must be available 24 hours a day, 7 days a week, with varied work schedules and holidays. Must have the ability to analyze and interpret operation results, solve complex problems, perform duties under pressure and in an interruptive environment

Work Environment: Must have the ability to work in a brightly lit, smoke-filled, casino environment with above-average noise levels and varying temperatures.

 

MINIMUM QUALIFICATIONS

Education:

College Degree Preferred

Training/Experience:

Minimum of five to ten years of experience in kitchens with a 4-year degree in related fields or equivalent work.

Job Knowledge:

Sound working knowledge of the food and beverage industry and understanding of how the Food Department is a strong support system for the casino. Knowledge of sanitation laws, health regulations, Federal, and applicable OSHA regulations. Oversees implementation of laws and regulations to meet or exceed said requirements. Demonstrated strong interviewing, hiring, and evaluation skills. Demonstrated knowledge of policies and procedures of Restaurant areas

Other:

Must be able to receive and maintain all required certification(s). Must complete all required company training.