ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful customer service to all guests and team members.

• Follow recipes to prepare and/or cook food to meet departmental standards or as directed.

• Measure, convert and make recipe substitutions without affecting quality.

• Work closely with Restaurant Supervisor and Room Chef to monitor culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities.

• Administer all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free.

• Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness.

• Complete knowledge and understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures. 

• Proficient at soups, sauces, starches, thickeners and emulsifiers.

• Perform assigned function within the kitchen such as broiler, sauté, wok, grill, fryer, prep and production when needed.

• Proficient in the butchery of all meats and seafood.

• Must have extensive knowledge of Asian Cuisine

• Assist with the training and development of culinary staff.

• Provide for the safety of team members, including keeping areas clean and free of safety hazards, debris and litter and performing all job duties in a safe and responsible manner.

• Directly and indirectly lead BOH team members.

• Must adhere to regulatory, department and company policies.

• Write prep list and take inventory.

• Partner with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction.   

• Exhibit excellent knife skills, Classic, Asian cuts and sharpening. 

• Assist in operation of other food and beverage venues as needed.

• Attend all departmental and company training programs or meetings as directed.

• Must adhere to regulatory, department and company policies. 

• Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards or as directed.

• Perform all job duties in a safe and responsible manner. 

• Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties.

• Perform other job related and compatible duties as assigned

QUALIFICATION REQUIREMENTS  

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. Must be at least 21 years of age.

• Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required.

• Minimum of three years’ experience in restaurant, baking and pastry work preferred, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills. 

• Five years related experience and training.

• Knowledge of applicable food preparation methods and measures for assigned function 

• Ability to earn and maintain a current Food Handlers Card

• Must be able to acquire and maintain appropriate gaming license

• Must have excellent verbal and written communication skills.

• Must be proficient in Microsoft applications (Excel, Word, and Outlook).

• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.

• Ability to write reports, business correspondence, and procedure manuals.  

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

SUPERVISORY RESPONSIBILITIES                                               

This job may or may not have supervisory responsibilities.

• Responsible for staff development and training programs.

• Responsible for rewards and recognition program to maximize employee engagement.

• Evaluates team members within department and delivers constructive feedback to employees in regards to performance.

• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.

• Manages work procedures and expedites workflow.

• Provides recommendation for employee performance (disciplining, coaching, and counseling).

LANGUAGE SKILLS 

Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

MATHEMATICAL SKILLS 

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance.  Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills.

REASONING ABILITY 

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS  

The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.