ESSENTIAL DUTIES AND RESPONSIBILITIES:  Primary duties and responsibilities include, but are not limited to, the following:

• Supervise kitchen preparation of all stations and the production of all food.

• Work closely with Front of the House manager to show service staff cooking techniques for all menu items.

• Check with Executive Chef for menu changes.

• Work as expediter for the kitchen as scheduled.

• Supervise ongoing cleaning of all equipment used immediately following use and general cleaning.

• Follow Executive Chef directives.

• Perform line and banquet and/or prep responsibilities as required.

• Provide input regarding functions, menus, policies, and scheduling.

• Preparing a daily workflow for restaurant cooks.

• Write and update recipes.

• Assist in controlling appropriate staffing levels in conjunction with fluctuating business levels.

• Understand banquet operations and working knowledge of daily events.

• Assist in the hiring, training, and managing of culinary staff on proper job position requirements and expectations.

• Attend all kitchen employee meetings and any meeting regarding food and beverage planning.

• Fill-in for Executive Sous Chef when needed.

• Assist with ordering.

• Other duties as deemed necessary by supervisor and management.

 KNOWLEDGE/SKILLS/ABILITIES

 • Train and supervise staff effectively.

• Communicate clear instructions and comprehend and carry out instructions culinary staff and service staff.

• Must be multi-task and detail oriented in a faced paced environment.

• Maintain professional appearance at all times.

• Able to work flexible schedule up to and including nights, weekends, and holidays.

• Strong interpersonal, verbal, and written communication skills.

• Basic math skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

• Proficient in Microsoft Word, Excel, e-mail, and internet.

• Write and test recipes.

• Ability to work any section of the line at any time, including Broiler, Sauté, Fryer, and Pantry and desserts.

• Requires a highly professional demeanor, adaptability, flexibility, and adherence to a strict level of confidentiality.

• Capacity to execute all duties prior to and during service, with minimal assistance.

• Exceptional knife skills.

• Comprehensive knowledge of food preparation, holding, and storage.

• Attention to detail.

• Planning and organizational ability.

• Must be able to converse with membership to provide great customer service.

• Ability to make hot and cold sauces.

• Develop and test menu items and recipes with executive chef and assist cooks in executing menu items.

 

QUALIFICATIONS

Education/Experience:

• 5-8 years minimum culinary experience required.

• Experience with all kitchen equipment.

• Working knowledge of food safety and sanitation standards

 Certification and/or License Requirement:

• High School diploma, Culinary School, or Community College program certificate or equivalent preferred.

• Requires having or ability to obtain any state or federally required license or certification.

 PHYSICAL DEMANDS

 The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 While performing the duties of this job, the employee: must be able to maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino environment and effectively deal with customers, management,  team members   and others.  Is regularly  required to sit; stand; walk and move through all areas of the casino; speak and hear; use hands to finger, handle, or feel.  May reach with hands and arms above shoulder level; bend/stoop, squat, balance, kneel, lift and push/pull. The employee must occasionally lift and/or move up to  25   pounds.  Specific vision abilities required by this job include close vision, distance visions, color vision, peripheral vision, depth perception, and ability to adjust focus.

 WORK ENVIRONMENT

 The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

 While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.  The noise level in the work environment is usually loud.

Share